1½cups180 g white whole wheat or regular whole wheat flour
1teaspoonfine sea salt
½cup128 g tahini
½teaspooncanola oilto coat bowl
Instructies
In a medium-size bowl, combine the water, agave nectar, and yeast.
Let stand for 10 minutes until it foams and bubbles.
In a large-size bowl, combine the bread flour, whole wheat flour, and salt.
Stir the tahini into the yeast mixture.
Combine the wet ingredients with the dry ingredients, stirring to form a dough.
Transfer to a lightly floured surface and knead for 8 to 10 minutes, until smooth and pliable.
Shape into a ball and coat a large-size bowl with oil.
Turn the dough to coat, cover tightly with plastic wrap, and let rise for 60 to 90 minutes until doubled in size.
Punch down the dough and divide it into 6 equal portions.
Shape into rolls and place on parchment or a silicone mat on a baking sheet.
Loosely cover with plastic wrap and let rise for another 45 minutes.
Preheat the oven to 375°F (190°C).
Remove the plastic wrap and bake for 24 minutes, or until the rolls are golden brown and sound hollow when tapped.
Let cool on a wire rack.
Notes / Tips / Wine Advice:
Serving Tip:Perfect as large burger buns or enjoyed with your favorite soup.Wine Advice:Pair with a crisp Sauvignon Blanc to complement the tahini flavor.
1cup120 g white whole wheat or regular whole wheat flour
1cup80 g bread flour
1cup40 g cornmeal
2tablespoons18 g vital wheat gluten flour
1scant teaspoon fine sea salt
1¼teaspoonsbread machine yeast
½teaspooncanola oilto coat bowl
Almond or other nondairy milkfor brushing tops
Instructies
In a medium-size bowl, combine the salsa, water, oil, and agave nectar.
In a large-size bowl, mix the flours, cornmeal, wheat gluten, salt, and yeast.
Stir the wet ingredients into the dry mixture.
Transfer the dough to a lightly floured surface and knead for 8 to 10 minutes, until smooth and pliable.
Shape the dough into a ball and lightly coat a large-size bowl with oil.
Turn the dough to coat, cover, and let rise for 90 minutes, until doubled.
Punch down the dough, divide it into 4 portions, and shape into rolls or mini baguettes.
Place on parchment or a silicone mat and cover loosely with plastic wrap.
Let rise for 30 minutes.
Preheat the oven to 375°F (190°C).
Brush the tops of the rolls with almond milk, then transfer them to the baking sheet.
Bake for 22 to 24 minutes, until golden brown and hollow when tapped.
Let cool on a wire rack.
Notes / Tips / Wine Advice:
Serving Tip:Serve these rolls alongside chili or any spicy dish to complement the heat!Wine Advice:Pair with a refreshing Riesling to balance the spiciness of the rolls.
Soft, savory, and full of flavor, these parsley pesto bread rolls are perfect for any occasion. Serve them on their own or alongside soup, salad, or sandwiches!
1½cups180 g white whole wheat or regular whole wheat flour, divided
1½teaspoonsfine sea salt
¾cup165 g Parsley Pesto Spread (page 81)
2tablespoons30 ml canola oil, plus ½ teaspoon to coat bowl
Instructies
In a medium-size bowl, combine the water, agave nectar, and yeast.
Let stand for 10 minutes until the mixture foams.
In a large-size bowl, mix 1¼ cups (150 g) of bread flour, 1¼ cups (150 g) of whole wheat flour, and salt.
Stir the pesto spread and 2 tablespoons (30 ml) of oil into the yeast mixture.
Combine the wet and dry ingredients, mixing until fully incorporated.
Transfer to a lightly floured surface and knead for 8 to 10 minutes, adding more flour if necessary.
Shape into a ball.
Coat a large bowl with the remaining ½ teaspoon oil.
Turn the dough around to coat, cover, and let rise for 90 minutes, until doubled in size.
Punch down the dough, divide into 6 portions, and shape into rolls.
Place on parchment or a silicone mat.
Loosely cover with plastic wrap and let rise for 45 minutes.
Preheat the oven to 375°F (190°C).
Remove the plastic wrap, transfer parchment to a baking sheet, and bake for 24 minutes, or until golden and hollow when tapped.
Let cool on a wire rack.
Notes / Tips / Wine Advice:
Serving Tip:Pair these rolls with a light salad or a bowl of tomato soup for a perfect meal.Wine Advice:Try a crisp white wine like Sauvignon Blanc to complement the pesto flavor.
2cups240 g white whole wheat or regular whole wheat flour
1cup120 g bread flour
1teaspoonfine sea salt
1tablespoon6 g ground cumin
½teaspoonground ginger
¼teaspooncayenne pepper
¼cup64 g crunchy natural peanut butter
½teaspooncanola oilto coat bowl
Instructies
In a medium bowl, combine the water, molasses, and yeast.
Let sit for about 10 minutes, until the mixture foams and bubbles.
In a large bowl, mix the flours, salt, cumin, ginger, and cayenne.
Add the peanut butter to the yeast mixture and stir.
Combine the wet and dry ingredients, mixing until fully incorporated.
Transfer the dough to a lightly floured surface and knead for 8 to 10 minutes, adding flour if the dough is too wet.
Shape the dough into a ball.
Notes / Tips / Wine Advice:
Serving Tip:Serve these flavorful rolls alongside a bowl of spicy chili or a hearty stew for a delicious meal.Wine Advice:Pair with a bold red wine like Cabernet Sauvignon to complement the spicy flavors.
½cup50 g chopped Mexican onion or scallion (white and pale green parts)
¾cup180 ml water, heated to 100°F (38°C)
½teaspoonfine sea salt
1teaspoonraw sugar
2cups280 g white whole wheat or regular whole wheat flour, divided
1½teaspoonsbread machine yeast
½teaspooncanola oilto coat bowl
¼cup60 ml warm water, for brushing top
Coarse sea saltfor sprinkling
Instructies
In a small saucepan over medium heat, melt the butter.
Add the caraway seeds and onion, cooking for 5 minutes until the onions are tender.
Combine with the hot water in a small bowl.
In a large bowl, mix together the salt, sugar, 2 cups of flour, and yeast.
Stir the wet ingredients into the dry mixture and mix until combined.
Transfer to a lightly floured surface and knead for 8 to 10 minutes, adding more flour if the dough is too sticky.
Shape the dough into a ball.
Lightly coat a large bowl with canola oil, place the dough inside, and turn to coat.
Cover and let rise for 90 minutes, until doubled in size.
Punch down the dough and flatten it onto a piece of parchment into a 14 × 12-inch (36 × 30 cm) rectangle, about ¼ inch (6 mm) thick.
Cut the dough lengthwise into six 14 × 2-inch (36 × 5 cm) strips, and roll each strip like a cinnamon roll, not too tightly.
Place on the parchment paper.
Repeat with all strips.
Lightly brush the rolls with warm water and sprinkle with coarse sea salt.
Transfer the parchment paper to a large baking sheet and loosely cover with plastic wrap.
Let rise for 40 minutes.
Preheat the oven to 375°F (190°C).
Remove the plastic wrap and bake for 16 minutes, or until the rolls sound hollow when tapped on the bottom.
Let cool on a wire rack.
Notes / Tips / Wine Advice:
Serving Tip:Serve these rolls with your favorite dipping sauce or alongside a hearty salad.Wine Advice:Pair with a light and crisp Pinot Grigio or a refreshing sparkling wine.
2cups240 g white whole wheat or regular whole wheat flour
½teaspoonapple cider vinegar
½teaspoonfine sea salt
¾cup120 g raisins and dried tart cherries
½cup120 ml plain soymilk, heated to 100°F (38°C)
¼cup60 ml dark rum, heated to 100°F (38°C)
2tablespoons24 g raw sugar
2teaspoonsbread machine yeast
1tablespoon15 ml canola oil, plus an extra ½ teaspoon for coating bowl
2tablespoons40 g all-fruit orange spread
1½teaspoonswater
Instructies
In a small bowl, soak the dried fruit in the rum for 1 hour, stirring once halfway through.
Combine the soymilk and vinegar in a medium bowl; let it curdle into a buttermilk-like consistency.
In a large bowl, mix the flour, salt, sugar, and yeast.
Stir the canola oil and dried fruit mixture into the curdled soymilk.
Add the wet ingredients to the dry and mix until combined.
Transfer the dough to a lightly floured surface and knead for 8–10 minutes until smooth and pliable.
If too wet, add flour gradually.
Shape into a ball.
Lightly coat a large bowl with ½ teaspoon oil, place the dough inside, and turn to coat.
Cover tightly with plastic wrap and let rise until doubled, about 60–90 minutes.
Lightly coat an 8 × 4-inch (20 × 10-cm) loaf pan with nonstick spray.
Punch down the dough, then press it into the prepared pan.
Cover loosely with plastic wrap and let rise for another 45 minutes.
Preheat the oven to 400°F (200°C, gas mark 6).
Mix the orange spread with water and lightly brush it over the top of the loaf.
Remove the plastic wrap and bake for 30 minutes or until the loaf sounds hollow when tapped on the bottom.
Let cool on a wire rack before slicing.
Notes / Tips / Wine Advice:
Serving Tip:Serve warm with a spread of plant-based butter or nut butter for extra richness.Wine Advice:Pairs well with a lightly aged rum or a sweet dessert wine like Muscat.
This wonderfully spicy bread, infused with chili and cocoa flavors, is perfect with chili or topped with non-dairy butter or nut butter for a unique breakfast experience.
1cup235 ml soy or other nondairy milk or water, heated to 100°F (38°C)
2tablespoons30 ml canola oil, plus an extra ½ teaspoon, to coat bowl
1tablespoon22 g blackstrap or regular molasses
2tablespoons14 g mild to medium chili powder
1tablespoon6 g ground cumin
1tablespoon5 g unsweetened cocoa powder
½teaspooncayenne pepper
½teaspooncrushed chile peppers
½teaspoonground cinnamon
1½cups180 g bread flour
1½cups180 g white whole wheat or regular whole wheat flour
1teaspoonfine sea salt
2teaspoonsbread machine yeast
Nonstick cooking spray
Instructies
In a medium-size bowl, combine the milk, 2 tablespoons (30 ml) oil, molasses, chili powder, cumin, cocoa powder, cayenne, chile peppers, and cinnamon.
In a large-size bowl, combine the flours, salt, and yeast.
Stir the wet ingredients into the dry.
Transfer to a lightly floured surface and knead for 8 to 10 minutes, until the dough is smooth and pliable, adding more flour if necessary.
Shape into a ball.
Lightly coat a large-size bowl with the remaining ½ teaspoon oil and turn the dough around to coat.
Cover tightly with plastic wrap and let rise until doubled (60 to 90 minutes).
Lightly coat an 8 × 4-inch (20 × 10-cm) loaf pan with spray.
Punch down the dough.
Press down into the prepared pan.
Loosely cover with plastic wrap and let rise for another 60 minutes.
Notes / Tips / Wine Advice:
Serving Tip:This bread pairs wonderfully with a rich bowl of chili or spreads like non-dairy butter or nut butter for a hearty breakfast.Wine Advice:A lightly chilled white wine like Sauvignon Blanc would complement the spiciness of the bread.
Large bowl, Medium bowl, Loaf pan (8 × 4-inch), Nonstick cooking spray, Plastic wrap, Wire rack
Ingrediënten
1cup235 ml soy or other nondairy milk, heated to 100°F (38°C)
¼cup84 g agave nectar
2tablespoons28 g nondairy butter, softened
3cups360 g white whole wheat or regular whole wheat flour, divided
2teaspoonsbread machine yeast
1teaspoonfine sea salt
½teaspooncanola oilto coat bowl
Nonstick cooking spray
Instructies
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.
