Agave Bread
A sweet, light, and fluffy bread made entirely with whole grain. The sweetness of agave nectar gives it a unique and delightful flavor.
Equipment
- Large bowl, Medium bowl, Loaf pan (8 × 4-inch), Nonstick cooking spray, Plastic wrap, Wire rack
Ingredients
- 1 cup 235 ml soy or other nondairy milk, heated to 100°F (38°C)
- ¼ cup 84 g agave nectar
- 2 tablespoons 28 g nondairy butter, softened
- 3 cups 360 g white whole wheat or regular whole wheat flour, divided
- 2 teaspoons bread machine yeast
- 1 teaspoon fine sea salt
- ½ teaspoon canola oil to coat bowl
- Nonstick cooking spray
Instructions
- In a medium-size bowl, combine the milk, agave, and butter.
- In a large-size bowl, combine 2½ cups (300 g) of the flour, yeast, and salt.
- Stir the wet ingredients into the dry.
- Transfer to a lightly floured surface and knead for 8 to 10 minutes, until smooth and pliable, adding the remaining ½ cup (60 g) flour if the dough is too wet.
- Shape the dough into a ball.
- Lightly coat a large bowl with canola oil.
- Turn the dough around to coat, cover tightly with plastic wrap, and let rise until doubled, 60 to 90 minutes.
- Coat an 8 × 4-inch loaf pan with nonstick spray.
- Punch down the dough and press it into the prepared pan.
- Loosely cover with plastic wrap and let rise for another 60 minutes.
- Preheat the oven to 375°F (190°C, or gas mark 5).
- Remove the plastic wrap and bake for 15 minutes.
- Cover with foil and bake for an additional 10 to 15 minutes, or until the loaf sounds hollow when tapped.
- Let cool on a wire rack.
Notes / Tips / Wine Advice:
Serving Tip:
Perfect for breakfast or as a sweet side for a savory dish.
Wine Advice:
Pairs well with a slightly sweet white wine such as Riesling or Gewürztraminer.
Nutritional Information
Calories: 120 kcal | Carbohydrates: 22 g | Protein: 4 g | Fat: 2 g | Fiber: 3 g | Sugar: 5 g | Salt: 0.5 mg
