I was looking all over the net for a vegan sandwich loaf recipe but all the ones I came across had in an ingredient that I did not have at the moment. I was just about to give up as I am slightly “yeast challenged” when I decided to make my own recipe and hope that it did not come out like a brick to break out my husband teeth. We were eating this sugar free loaf and later realised that it was not vegan. There was a fine fine print saying contains milk even if there is not milk in the ingredient listing so, I knew it would come to me making my own sandwich loaf soon but just thinking about bread making made me say I will go low carb just to avoid the mess. I made this loaf with half stone ground organic wheat and 1/2 unbleached flour. I think you can take this recipe to 70/ 30 with the wheat being 70 but let me test it out before giving the OK. The reason I used half wheat to white is because the wheat makes the bread very heavy as there is not enough gluten in the flour. If you want to make it 100% wheat maybe you need to up the gluten in the recipe but 1 or 2 tbs. I like the 50/ 50 for now and that is what I will stay with plus, I add some wheat germ in the recipe so it is not too too bad.This gives me a full loaf of bread and because I had a crappy bread knife I cannot say how much slices this yields.
I am the biggest bread critic I know. Sandwich loafs are like the neglected bread even some industrial breads just do not taste right.Barbados boast of excellent bread but imo the pastries are very good and the Bajan salt bread but the sandwich loaf like most other places are just so so ……I think a lot of us have accepted that bread is just bread so when we have a slice of bread that is not super yummy we go like ok but it is just bread. I think bread in a sandwich should taste good not to be just some filler for a hopefully tasty filling. My dream sandwich loaf is rustic on the outside and soft but firm on the inside. This loaf is strong and it is not the kind of sandwich loaf that gets soggy when u put 2 pieces of cucumber inside.The smell is amazing even the next day and it did not dry out. I just wrap mine loosely in a clean kitchen towel. This loaf made the most tasty PB& J ever. Ok I overstayed my welcome here is the recipe.
Make sure all the things you are using are warm. It is summer now so that should be the case. The proofing and doubling times may be a little longer if you have colder weather but most places are pretty warm now.
Rustic Sandwich Loaf
452 g of flour split 226g unbleached and 226g whole wheat, 2 tsp salt, 2 tbsp instant yeast, 2 tbsp brown sugar, 3/4 cup of warm water, 3 tbsp vital wheat gluten flour, 2-3 tbsp wheat germ and 56 g vegan margarine.
Add the sugar yeast and warm water in a bowl and set aside for 15 mins until the yeast starts to look foamy. While you wait sieve your flours and your salt and add the wheatgerm and vital wheat gluten. Rub in the margarine into the flour mixture. When you yeast mixture is foamy add it into the flour and start to form a ball. It will be a little dry but start to work your dough to form a clean ball. It may be necessary to add a little just a little more of the warm water do not let it go over 1/4 cup. Take out your untidy flour ball and on a floured surface knead the dough until your have a smooth ball there should be no dry lumps on your dough. Put the dough in covered bowl and let it double in size. Do not rush this step or your bread will not come out good. I waited 45 mins – 1 hour to let my dough double in size and I am in the Caribbean.When your dough has doubled in size punch it down and knead it again. It should be very smooth still . Grease loaf pan and form a loaf with this dough. Place loaf in the pan and let it proof for the maximum of 45 mins. Preheat your oven to 220 C or 350 F. Dust loaf with rustic topping . Bake until the crust outside is brown and when you tap the loaf there is a hollow sound inside. You baking should not go past 3040 mins. I find if I do this in someone elses house the baking time may change that is why I use the brown crust and the hollow tap as the indicator of doneness. Cool bread for 15 mins. Slice and enjoy your homemade bread.
I have been doing some more breadmaking and I finally have a wholewheat recipe with an Agave Sweetened Crust
Molasses Wholewheat Loaf
452 g of whole wheat flour, 2 tsp salt, 1 packet of Active yeast, 2 tbsp brown sugar, 1 cup of warm water, 4-5 tbsp vital wheat gluten flour, 4 tbsp wheat germ and 56 g vegan margarine, 1/4 cup molasses.
The method is the same but you have to activate the yeast with the sugar and warm water first for at least 10 mins. Add the molasses to the yeast and water mixture and add into the bread mixture. When you are shaping the loaf for the pan brush with sweetened water and turn over on a seeded” surface so that your seeds stick.
I am going to use Active Yeast in all of my breads now because I like the results.