I decided not to go to my in laws place today because my stomach was cramping and bloating. Kinda felt bad, but couldn’t help it. So mostly today just relaxing at home, watching some TV shows online and I remembered I was out of whole wheat bread.
I went downstairs and started making my whole wheat bread. I’ve been making raisin cranberry wheat bread all this time and for this one I decided to leave it plain. I gave another try for this dairy free wheat bread recipe and it turned out good!
OMG, this wheat bread turned out to be SUPER AWESOME! Much better than last time I tried this dairy free recipe!
Here’s the recipe
Dairy-Free (or not) Wheat Bread
2 1/2 cup white whole wheat flour or whole wheat flour
1 cup bread flour (or all purpose flour)
3 tsp brown sugar
1/2 tsp salt (omit if using 2 Tbsp salted butter)
2 tsp instant yeast
3 Tbsp vital wheat gluten (It helps to make the bread rise better. Skip this if you use bread flour. )
1/2 tsp dough conditioner (optional)
1-1/2 cup water
1/4 cup avocado oil or coconut oil (omit if using butter)
1 cup ground almond (use less water if using this)
I used instant yeast because it’s convenient compare to active dry yeast. Instant yeast doesn’t need to be proofed before use. You can basically dump it together along with the dry ingredients. Active dry yeast, however, needs to be proofed first. Mix the yeast with lukewarm water and a pinch of sugar. Wait about 5-10 minutes or until it looks bubbly and frothy.
Mix all the ingredients into the bread machine or stand mixer, just make sure to pour the wet ingredients first then the dry ingredients. Let the machine does all the work and you can just walk away, how simple is that!
My bread machine has a temperature to raise the dough so after I pressed the button, the machine did all the job until the dough risen (for about 1 hour later).
Lightly grease 9” x 5” loaf pan with butter or oil, whichever you prefer.
Line the bottom pan with a piece of parchment paper. This to ease out taking out the bread from the pan.
Preheat oven for 400°F. It takes about 5 minutes to reach that temperature. After it’s ready, turned down the heat to 350°F and bake for about 25-30 minutes.
Remove the bread from the oven, wait about 5 minutes before taking it out from the pan. Don’t leave the bread in the hot pan too long because moisture will build up and the bread will turn soggy.
While the bread was cooling down, I prepared a very simple dinner. I wasn’t hungry actually but it was already 7 pm and I usually dislike skipping meals or eat at different times as it might mess up my eating schedule. Dinner was just simple stuff: edamame, baked eggplants, baked carrots and left over from this afternoon.
My brother wasn’t that hungry either because of his big lunch with his friend. He only ate a bit of egg yolk fried rice and maybe some lettuce. In the end I couldn’t finish the eggplants, carrots and edamame. Oh well, they’ll be at my lunch plate tomorrow then 🙂
After the bread has cooled down, I sliced them up. It was super duper moist and fluffy! Just look at these:
I’d say this is the fluffiest bread I’ve ever made, and it’s dairy free also! It might be able to rival those organic breads..haha.
I can’t wait to have a slice with my crunchy peanut butter for my tomorrow’s breakfast! Yum yum!