Multigrain Wholegrain Bread

Recipe by
Total Time:
2 - 3 hours
Serves: 8
Nutrition facts:

240 calories, 9 grams fat

Category: Vegan Recipe
Course: Bread Recipe
Technique: Bake Recipe
Difficulty: Hard

Take a look at more Bread Recipes. You may also want to try British Cheese and Onion Bread, Fiesta Cheese Bread, Gakhar (Baked Parathas), Cheese and Spinach Quesadillas

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  • 4 tsp - active dry
  • 1/4 cup warm water 1 cup - warm water
  • 1 cup - warm soymilk
  • 1 tbsp - sugar
  • 2 tsp - salt
  • 1/4 cup - molasses
  • (optional)
  • 2 tbsp - olive or canola oil
  • 1 cup - whole-wheat flour
  • 1 cup - vital wheat gluten flour
  • Add:
  • 1 cup - buckwheat flour
  • 1 cup - rye flour

How to Make Multigrain Wholegrain Bread

  • Mix in a bowl yeast and warm water. Set aside about 5 minutes or until the yeast starts to froth.
  • Mix in another bowl warm water, soymilk, sugar, salt, molasses and olive or canola oil.
  • Add the soymilk mixture to the yeast. Then add whole-wheat flour, vital wheat gluten flour and mix by hand or in a stand mixer until combined.
  • Add buckwheat flour and rye flour and mix well.
  • Oil a bowl and place the dough in it, turning it around once to ensure it is coated all over with oil.
  • Set aside in a warm place to rise for an hour to 90 minutes.
  • Remove the dough from the bowl, punch it down, shape.
  • If you'd like to make it in loaf pans, divide the dough into two halves, tuck the edges under for a smooth top and place in oiled loaf pans coated with some cornmeal.
  • If shaping into a round, single loaf, place on a cookie sheet lightly greased and sprinkled with cornmeal.
  • Bake in a preheated 450-degree oven for 10 minutes. Then turn down the heat to 350 degrees and continue baking for 35 more minutes.
  • Remove the loaf to a rack and allow it to cool for at least 15 minutes before unmolding.
  • Recipe courtesy: Holy Cow Vegan