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