Maple Wheat Sandwich Bread (plant-based)

Name: Maple Wheat Sandwich Bread (plant-based)
Prep time: 10 min
Cook time: 40 min
Total time: 155 min
Ingredients: 1 Tbsp active dry yeast; 1 tsp coconut sugar; 1 cup hot water (100-110F); 1 1/2 cups soy milk; 1/4 cup maple syrup; 3 Tbsp canola oil; 3 cups flour; 3-5 cups whole wheat flour; 1 Tbsp salt

5 from 1 vote

This maple wheat bread is our everyday go-to bread – great for toast, sandwiches, snacking, or even breadcrumbs.

I make it about every other week and it always gets used up.

The whole wheat and maple mix together for a grounding, nourishing flavor that’s like a warm hug.

For today's inspiration, here's a quote we have posted on our office wall:

"The actions of others are not about you."

If you tend to blame yourself or take other people's words or actions personally, it's a great reminder that you are not responsible for other people's emotions or actions.

Wishing you ease and freedom in your day today.

Prep Time 10 mins

Cook Time 40 mins

Rising Time 1 hr 45 mins

Total Time 2 hrs 35 mins

Course Bread

Cuisine American

Keyword bread, dairy-free, plant-based

Ingredients

1 Tbsp active dry yeast
1 tsp coconut sugar
1 cup hot water (100-110F)
1 ½ cups soy milk
¼ cup maple syrup
3 Tbsp canola oil
3 cups flour
3-5 cups whole wheat flour
1 Tbsp salt

Directions

Mix the yeast, coconut sugar, and hot water in a large bowl. Stir briefly and let sit for 5 minutes to activate the yeast and form a thick foam.
After the foam has formed, mix in the soy milk, maple syrup, and oil, stirring gently until well combined.
Next, add the salt and flour, one cup at a time, and stir well with each cup. Knead it with your hands for at least 10 minutes when it’s at about 6 cups, and if the dough is still sticky instead of smooth and elastic, add some more flour. To knead, use the heel of your hand to push the dough away from you, then fold it back over itself, turn it a quarter turn, and repeat.
When the dough isn’t sticky anymore, form it into a ball, put it in an oiled bowl, cover with a tea towel, and let it rise for 1 hour in a warm place, until it has doubled in size.
After it has risen, punch the dough down, knead for another 2 minutes and divide into two oiled bread pans. Cover the pans with a tea towel and let them rise in a warm place for about 45 minutes until they have doubled again.
Bake at 350F for about 40 minutes until the loaves are nice and brown. I like to use a thermometer to check that the internal temperature of the bread has reached 190-200F – this means it’s done.
Cool on a wire rack and enjoy any way you would eat a good loaf of fresh bread. After it's cool, you can slice and freeze it for future sandwich festivities!