Tired of trying to figure out what breads in the grocery store are actually plant-based and oil-free and salt-free? It is time to make your own at home with our recipe for Whole Grain Bread! You can be confident that you are getting the maximum nutrition without the unwanted add-ins. Enjoy a slice for breakfast, or try it with our Un-Tuna, Eggless Salad, or BLTA sandwiches.
3 3/4 cups pastry flour, whole wheat
1 1/2 cups water, warm
2 tablespoons maple syrup
2 tablespoons rolled oats
2 tablespoons sunflower seeds, raw or dry roasted
1 tablespoon flaxseed
2 1/4 teaspoons yeast, fast-acting
In a large bowl, combine all ingredients except rolled oats and sunflower seeds and stir until incorporated (dough will be sticky). When too thick to stir, begin kneading by hand, adding additional flour until the dough no longer sticks to the sides of the bowl.
Transfer dough into second bowl. Cover and let rise for 2 hours at room temperature then 2 hours in the fridge.
Remove dough from fridge. Make a hole in the center and add sunflower seeds and oats. Sprinkle flour on the surface and knead until dough becomes elastic and seeds and oats have been incorporated.
Form into a loaf and place in a parchment-lined loaf pan. Cover loosely and let the dough raise 1 hour.
Preheat oven to 425°F and place a metal pan on the lowest oven rack.
Cut two or three 1/2-inch deep slashes into the top of the bread.
Place bread on upper oven rack, then quickly add 1 cup hot water to the metal pan underneath, then close oven door.
Bake 25-35 minutes, or until the dough has risen and is golden brown.
Remove from oven and cool 5 minutes in the pan before transferring to a cooling rack. Cool completely before slicing.
Rosane Oliveira, DVM, PhD
Rosane Oliveira, DVM, PhD is Founding Director of UC Davis Integrative Medicine and Adjunct Assistant Professor at the Department of Public Health Sciences at the School of Medicine at the University of California Davis. Blending a life-long passion for food and nutrition with over 20 years of scientific experience in genetic research, Dr. Oliveira is devoted to educating people about how food and lifestyle choices can affect genetic expression–i.e. how genes are turned on and off and either cause disease or promote health. She is a native of Rio de Janeiro, Brazil and has lived in the US since 2003.