Minimalist, Vegan Honey+Molasses Bread

Yeran: There are days when all I want to do is eat like a bird and munch on grains and nuts and savour all things wholesome. Today was one of those days — I had a great workout last night, solid sleep and it’s a (relatively) cool morning here in the Caribbean thanks to the rain. We’ve had 3 hurricanes in the past 2 weeks pass just shy of our island of Grenada, and have reaped the benefits! Back to the bread. The reason why I wanted to make a vegan bread is because both Anny and I have people in our lives that are lactose-intolerant, allergic to eggs, vegetarian, vegan or avoiding highly processed sugars. Neither of us have food-restrictions in our diets, but when you constantly cook for the various people in your life that you love, it’s good to have a recipe like this in your back pocket.

Summary: As promised, a vegan recipe! This is a super fast bread, since it doesn’t need yeast to do the deed. It’s also dense… it weighs at least a couple of pounds, which won’t be surprising when I tell you this loaf has 64g of *vegan* protein packed inside!

*Note: Some people with nut-allergies may have a reaction to flax seed so please have them check with their doctor to be safe.


  • Oil for greasing the pan
  • 1½ cups soy milk and 2 tablespoons apple cider vinegar
  • 2½ cups whole wheat flour
  • ½ cup milled flax seed
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • ¼ cup molasses
  • ¼ cup honey (I used local Grenadian honeysuckle honey)


  1. Heat oven to 325°F or 160°C. Grease an 8-by-4-inch or 9-by 5-inch loaf pan, preferably nonstick.
  2. Make soured milk: warm soy milk gently — a minute in the microwave will suffice —  then add vinegar and set aside.
  3. Mix together dry ingredients.
  4. Stir molasses and honey into your soured milk.
  5. Stir liquid into dry ingredients (just enough to combine) then pour into loaf pan.
  6. Bake until firm and a toothpick inserted into the center comes out clean, 45 minutes to 1 hour.
  7. Cool on a rack for 15 minutes before removing from pan.

This recipe was adapted from Matt Bittman.


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