This is the recipe I use time and time again (I’ve strayed but none are as good as this simple whole wheat loaf).
Whole Wheat Breadmaker Bread [vegan]
For a 1.5 lb loaf
Ingredients:
- 1 cup + 2 tbsp warm water
- 1 tbsp + 1 1/2 tsp Earth Balance
- 1/4 cup sugar (I usually use coconut sugar, but I’ve used cane sugar too)
- 1 1/4 tsp salt
- 3 1/2 cups whole wheat flour
- 2 1/4 tsp yeast (1 packet)
Directions:
Add to breadmaker in the order listed above. For the yeast, make a small indentation in the flour and pour it into it so it doesn’t contact the water.
Turn machine on, set it to wheat bread and 1.5 lb setting, select light/medium/dark color setting (I pick medium), and start.
With my machine, it takes about 3 1/2 hours until it’s done.
I have this breadmaker. I think it’s fantastic. It’s relatively inexpensive (as far as breadmakers go) and works great. I’m definitely not an experienced baker (after I got this machine was the first time I even attempted using yeast), so I feel comfortable calling the appliance idiot proof.
This bread makes perfect sandwich bread. It’s soft in the middle with a nice crust. It’s also great toasted, piled high with Earth Balance, and dipped in yolk.
The reason I make this wheat bread is because it comes out every single time. I’ve tried gluten free breads, but they’ve all been mediocre at best. The ones with the best texture (bouncy and fluffy) contain chickpea/fava flour, which really messed with my GI system (and caused way more symptoms than wheat flour). And so I’ve given up with gluten free yeast breads.
If anyone happens to know a good breadmaker recipe for GF yeast bread I’d greatly appreciate it. Especially if it doesn’t call for 8 different rare flours.
In the meantime, I’m happy to keep eating this lovely stuff.
Thank you! I’ve been making white bread in my breadmaker (shame on me) because I haven’t found a vegan wheat recipe I like. And we have the same breadmaker, so I know this one will work!
Baking bread is one task I have yet to tackle. However, now that I’m certain I’m wheat-intolerant, I might have to learn to make my own bread because there are not local alternatives to purchase.
…and now I’m going to have to pull out my bread maker today.
This is my ultimate favorite gluten free/vegan bread but I have yet to try it in the bread maker…
http://www.sheletthemeatcake.com/2011/03/simply-sugar-and-gluten-frees-perfect-bread/#.ULd10KzAcXc
I use sorghum, brown rice + starches for the flours and it turns out perfectly every single time (unless you accidentally use baking powder instead of soda – oops!)
Thank you for posting this. I am excited to try it. I have been looking for a bread machine loaf.
thanks kinley – ill have to give that recipe a try but with maggie’s bean free gf blend. as i mentioned above, i cant tolerate fava bean flour.
Hi Elise,
This bread in addition to your cinnamon buns (in other posts) look sooo good; can’t wait to experiment…one question: where can yeast packets be found in the store?
Thanks,
Beth
they’re usually in the baking section – with flours, sugar, spices, etc.
Yes, I can’t either so I’ve never made it with the bean but with brown rice instead, it’s awesome! I normally do 1 heaping cup of brown rice flour + 1 cup sorghum + 1/2 cup potato starch + 1/3 cup tapioca starch and that comes out to the 3+/- cups of flour. I always find brown rice is a little heavier and therefore I don’t always use 1:1 when I use that! Good luck if you try it! I can’t get enough of it 🙂
Can you explain what the second ingredient on the list is, Earth Balance? I dug the bread machine out last weekend and there is sits.
earth balance is vegan butter: http://www.earthbalancenatural.com/
awesome! i was hoping to use brown rice and sorghum in combo instead of the millet, so im glad to know that works. just added potato and tapioca starch to the grocery list. have you ever tried it with only one of those or do you always use them in combo?
im so excited to try this 🙂 ill let you know how it works in the bread machine.
I’ve never tried one or the other but one time I did accidentally invert the measurements and had more tapioca than potato and that did NOT work! But that was also the time I accidentally used powder instead of soda so maybe the starches weren’t all to blame 😉 But I do think it was part of the problem that time. If it works in the bread machine, I will be so excited!! Although it’s not terribly difficult the old fashioned way either! But still, the bread machine would be nice. I love this bread a little too much – ha!
Baking your own bread seems like it would be very cost effective and save money in addition to being yummy. Have you found that to be true?
Thanks Elise! I’m the one who emailed you about your breadmaker bread so thanks for posting! I will now be making some bread this weekend!
Thanks..I know you had mentioned this previously but I couldn’t remember. : )
definitely.
a good quality loaf of bread is around $4 (more if it’s not on sale).
a 5 lb bag of wheat flour costs about $4 and has about 20 cups of flour. which is about 5 loaves of bread.
yeast packets are like 50 cents. sugar is on par with flour. you get the idea…its definitely more cost effective. especially because all the ingredients are things we always have in the pantry. 🙂
hope that helps!
I recently found a great gluten free multi-grain baking mix that doesn’t have any FODMAPs, as I cannot tolerate the garbanzo bean flour at all either, it tears me up.
I made the mistake of using Bob’s Red MIll gluten free bread mix once and it took me two days to recover. It was a rookie mistake and now I always check the flours in GF mixes first.
The mix is from a place called Gee Creek Mill out of Ridgefield, WA (www.geecreekmill.com). The ingredients are: organic brown rice flour, organic millet flour, organic sorghum flour and organic tapioca flour. I made a loaf this morning in my bread machine using this recipe (http://glutenfreegoddess.blogspot.com/2009/02/delicious-gluten-free-bread.html) and three cups of the mix in lieu of the flours she lists. I used the following settings on the machine: white bread, medium darkness and 1.5 lb loaf. It turned out perfectly, the bread didn’t have the funky GF after-taste and the texture was light and chewy, not gritty like some other GF flour mixes. If you ever have the chance to purchase this mix I recommend it.
thanks lo!! exactly what ive been looking for 🙂
I’ll give a try by reducing the sugar. is 1/4 cup of sugar needed? I’ll try using a tsp of sugar and see if it changes the texture.
1/4 cup is probably not needed but a tsp may be too little. id guess a tbsp may be a good compromise – let me know if it works!