Large bowl, Medium bowl, Loaf pan (8 × 4-inch), Nonstick cooking spray, Plastic wrap, Wire rack
Ingrediënten
1¼cups295 ml water
2tablespoons30 ml extra-virgin olive oil
2tablespoons42 g agave nectar
1teaspoonpure maple extract
1cup120 g bread flour
1cup120 g white whole wheat or regular whole wheat flour
½cup60 g dark rye flour
½cup60 g light spelt flour
3tablespoons22 g wheat germ
1tablespoon9 g vital wheat gluten flour
2tablespoons23 g instant soymilk powder (optional)
1½teaspoonsfine sea salt
2teaspoonsbread machine yeast
½teaspooncanola oilto coat bowl
Nonstick cooking spray
Instructies
In a medium-size bowl, combine the water, olive oil, agave, and maple extract.
In a large-size bowl, combine the flours, wheat germ, wheat gluten, soymilk powder (if using), salt, and yeast.
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 more flour if needed.
Shape the dough into a ball.
Lightly coat a large bowl with canola oil.
Turn the dough around to coat, cover, and let rise for 90 minutes until doubled in size.
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 30 to 35 minutes, or until the loaf sounds hollow when tapped.
Let cool on a wire rack.
Notes / Tips / Wine Advice:
Serving Tip:Best used for sandwiches, with a spread of butter or favorite toppings.Wine Advice:Pairs nicely with a light red wine such as Pinot Noir or a crisp white wine like Chardonnay.
Large bowl, Medium bowl, Loaf pan (8 × 4-inch), Nonstick cooking spray, Plastic wrap, Wire rack
Ingrediënten
¾cup180 ml water, heated to 100°F (38°C)
1tablespoon21 g agave nectar
1½teaspoonsactive dry yeast
1¼cups150 g bread flour
1¼cups150 g white whole wheat or regular whole wheat flour
2teaspoonsdried thyme
1teaspoonfine sea salt
¼cup60 g Dijon mustard, at room temperature
2tablespoons30 ml extra-virgin olive oil
½teaspooncanola oilto coat bowl
Nonstick cooking spray
Instructies
In a medium-size bowl, combine the water, agave, and yeast.
Let stand for about 10 minutes until it foams.
In a large bowl, combine the flours, thyme, and salt.
Add the mustard and olive oil to the yeast mixture.
Stir the wet ingredients into the dry.
Transfer to a lightly floured surface and knead for 8 to 10 minutes, until smooth and pliable.
Add more flour if needed.
Shape the dough into a ball.
Lightly coat a large bowl with canola oil, add the dough, and cover.
Let rise for 90 minutes.
Coat an 8 × 4-inch loaf pan with nonstick spray.
Punch down the dough, press into the pan, cover loosely 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 26 to 28 minutes, or until golden brown and hollow-sounding when tapped.
Let cool on a wire rack.
Notes / Tips / Wine Advice:
Serving Tip:Serve with a dollop of butter or as a base for savory sandwiches.Wine Advice:A light, crisp white wine such as Sauvignon Blanc pairs nicely with the tang of the Dijon mustard.
This moist and hearty Potato Bread, made with sweet potato or mashed potatoes, is the perfect addition to any meal, with an optional crunch from walnuts or sunflower seeds.
Baking sheet, Large bowl, Medium-size bowl, Parchment paper, Plastic wrap, Rolling pin, Wire rack
Ingrediënten
½cup120 ml water, heated to 100°F (38°C)
1tablespoon22 g blackstrap or regular molasses
1teaspoonactive dry yeast
1½cups180 g bread flour, plus extra for sprinkling
1½cups180 g white whole wheat or regular whole wheat flour
1teaspoonfine sea salt
½cup128 g sweet potato purée or mashed potatoes of any kind
1tablespoon15 ml canola oil, plus an extra ½ teaspoon to coat the bowl
½cup64 g roasted, salted sunflower seeds or (59 g) chopped walnuts
Instructies
In a medium-size bowl, combine the water, molasses, and yeast.
Let stand for about 10 minutes, until it foams and bubbles up.
In a large-size bowl, combine the flours and salt.
Add the sweet potato purée or mashed potatoes, and 1 tablespoon canola oil to the yeast mixture.
Stir the wet ingredients into the dry ingredients.
Transfer to a lightly floured surface and knead for 6 minutes.
Incorporate the seeds or walnuts, and knead for an additional 2 to 4 minutes until the dough is smooth and pliable.
Add more flour if necessary.
Shape into a ball.
Coat a large bowl with the remaining ½ teaspoon canola oil.
Turn the dough to coat, cover, and let rise for 90 minutes.
Line a baking sheet with parchment paper or a silicone baking mat.
Punch down the dough, divide it into 2 equal portions, and shape each into an 8-inch loaf.
Place on the prepared baking sheet.
Sprinkle the loaves with a little bread flour.
Loosely cover with plastic wrap and let rise for 30 minutes.
Preheat the oven to 400°F (200°C).
Remove plastic wrap and bake for 24 minutes until the loaves are golden brown and the bottom sounds hollow when tapped.
Let cool on a wire rack.
Notes / Tips / Wine Advice:
Serving Tip:Slice and enjoy with butter or dip into your favorite spread. Perfect for a hearty sandwich or served alongside a salad.Wine Advice:A medium-bodied white wine like Chardonnay complements the nutty flavors of the bread, while a light red such as Pinot Noir pairs well with the earthy sweetness of the potato.
Perfect for garlic lovers, this Spelt Pesto Bread combines earthy spelt with vibrant pesto flavor in a soft, delicious loaf. Enjoy as a savory snack or alongside your favorite meal.
Baking sheet, Large bowl, Medium-size bowl, Parchment paper, Plastic wrap, Rolling pin, Wire rack
Ingrediënten
1cup235 ml water, heated to 100°F (38°C)
⅓cup85 g prepared vegan pesto
3cups360 g light spelt flour, plus extra if needed
¼cup36 g vital wheat gluten flour
2tablespoons24 g Sucanat
1½teaspoonsfine sea salt
2teaspoonsbread machine yeast
½teaspooncanola oilto coat bowl
Instructies
In a medium-size bowl, combine the water and pesto.
In a large-size bowl, combine the 3 cups spelt flour, wheat gluten, Sucanat, salt, and yeast.
Stir the wet ingredients into the dry ingredients.
Transfer to a lightly floured surface and knead for 8 to 10 minutes until smooth and pliable, adding more flour if necessary.
Shape into a ball.
Coat a large bowl with canola oil and turn the dough to coat.
Cover with plastic wrap and let rise until doubled, 60 to 90 minutes.
Line a baking sheet with parchment paper or a silicone baking mat.
Punch down the dough and divide it into 4 equal parts.
Shape each part into a loaf and place on the prepared baking sheet.
Loosely cover with plastic wrap and let rise for 45 minutes.
Preheat the oven to 375°F (190°C).
Remove plastic wrap and bake for 20 minutes, until golden brown and the bottom sounds hollow when tapped.
Let cool on a wire rack.
Notes / Tips / Wine Advice:
Serving Tip:Slice and serve this bread warm with olive oil or your favorite dipping sauce for a delightful appetizer or snack.Wine Advice:A crisp, light white wine such as Pinot Grigio pairs well with the pesto and garlic flavor of this bread.
This Sesame Faux Caccia, with a peanut noodle sauce-inspired flavor, is so addictive you’ll find it hard to stop reaching for another piece! Perfect as a bread side or snack.
Baking sheet, Large bowl, Medium-size bowl, Parchment paper, Plastic wrap, Rolling pin, Wire rack
Ingrediënten
½cup120 ml fresh orange juice, heated to 100°F (38°C)
¼cup64 g creamy natural peanut butter
2clovesgarlicgrated
1tablespoon15 ml tamari or soy sauce
2tablespoons30 ml unseasoned rice vinegar
1teaspoontoasted sesame oil
1tablespoon21 g agave nectar
1teaspoonground ginger
1½teaspoonscrushed chile peppers
1cup120 g white whole wheat or regular whole wheat flour
1¼cups150 g light spelt flour, divided
2teaspoonsbread machine yeast
½teaspooncanola oilto coat bowl
1tablespoon15 ml warm water
1tablespoon8 g sesame seeds
Coarse sea saltfor topping (optional)
Instructies
In a medium-size bowl, combine the orange juice, peanut butter, garlic, tamari, vinegar, sesame oil, agave, ginger, and chile peppers.
In a large-size bowl, combine the whole wheat flour, 1 cup spelt flour, and yeast.
Stir the wet ingredients into the dry ingredients.
Transfer to a lightly floured surface and knead for 8 to 10 minutes until smooth and pliable, adding the remaining spelt flour if necessary.
Shape into a ball.
Coat a large bowl with canola oil and turn the dough to coat.
Cover with plastic wrap and let rise until doubled, 60 to 90 minutes.
Line a rimless baking sheet with parchment paper or a silicone baking mat.
Punch down the dough, then roll it out onto the parchment paper into a rectangle (8×10 inches) about ½ inch thick.
Lightly brush with warm water, and sprinkle sesame seeds and salt (optional) on top.
Cover with plastic wrap and let rise for 30 minutes.
Preheat the oven to 375°F (190°C).
Remove plastic wrap and bake for 16 to 20 minutes until golden brown and the bottom sounds hollow when tapped.
Let cool on a wire rack.
Notes / Tips / Wine Advice:
Serving Tip:Slice and serve as a savory snack or with a dipping sauce to complement its rich peanut flavor.Wine Advice:A dry Riesling or Sauvignon Blanc would pair nicely with the sesame and peanut flavors in this bread.
Do you love pesto? These Olive Mini Baguettes, with their olive flavor and golden brown crust, are perfect fresh out of the oven. A must-try for any olive lover!
1cup120 g white whole wheat or regular whole wheat flour, divided
2teaspoonsItalian seasoning
2teaspoonsbread machine yeast
½teaspooncanola oilto coat bowl
Instructies
In a medium-size bowl, purée the olives, water, olive oil, agave, lemon zest, lemon juice, garlic, and salt using an immersion blender or countertop blender.
The purée doesn’t have to be perfectly smooth.
In a large-size bowl, combine spelt flour, 1/2 cup whole wheat flour, seasoning, and yeast.
Stir the wet ingredients into the dry ingredients.
Transfer to a lightly floured surface and knead for 8 to 10 minutes, adding the remaining whole wheat flour if the dough is too wet.
Shape into a ball.
Coat a large bowl with canola oil and turn the dough to coat.
Cover with plastic wrap and let rise until doubled, about 60 to 90 minutes.
Line a rimless baking sheet with parchment paper or a silicone baking mat.
Punch down the dough and divide it into 6 equal portions.
Shape each into an 8-inch long mini baguette and place on the prepared baking sheet.
Cover with plastic wrap and let rise for 30 minutes.
Preheat the oven to 375°F (190°C).
Remove the plastic wrap and bake for 18 to 20 minutes until golden brown and the bottom sounds hollow when tapped.
Let cool on a wire rack.
Notes / Tips / Wine Advice:
Serving Tip:Serve these fresh out of the oven or lightly toasted with a dip of your choice for an extra flavor boost.Wine Advice:Pair with a light white wine like a Sauvignon Blanc or a crisp Rosé to complement the olive and lemon notes.
2cups240 g white whole wheat or regular whole wheat flour
1cup160 g brown rice flour, divided
½teaspooncanola oilto coat bowl
Nonstick cooking spray
Instructies
In a medium-size bowl, combine the Fu-ttage Cheese, water, olive oil, sugar, and salt.
In a large-size bowl, combine the yeast, onion, wheat gluten, whole wheat flour, and ½ cup (80 g) of the brown rice flour.
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.
Add the remaining ½ cup brown rice flour if the dough is too wet.
Shape into a ball.
Lightly coat a large-size bowl with canola oil and turn the dough around to coat.
Cover tightly with plastic wrap and let rise until doubled, 60 to 90 minutes.
Preheat the oven to 375°F (190°C, or gas mark 5).
Lightly coat an 8-inch (20-cm) square baking pan with nonstick cooking spray.
Punch down the dough.
Divide into 4 equal pieces.
Flatten each piece into a small rectangle and roll each tightly into the shape of a baguette.
Place the baguettes in the prepared baking pan.
Cover with plastic wrap and let rise for 30 minutes.
Remove the plastic wrap and bake for 24 minutes, until the baguettes are golden brown and sound hollow when tapped.
Let cool on a wire rack.
Notes / Tips / Wine Advice:
Serving Tip:These mini baguettes are perfect as an appetizer or a side dish. Try pairing them with a light salad or dipping in olive oil.Wine Advice:Pair with a crisp white wine like Chardonnay or Sauvignon Blanc.
2cups240 g white whole wheat or regular whole wheat flour
½teaspooncanola oilto coat bowl
1tablespoon15 ml extra-virgin olive oil
1teaspoondried basil
Instructies
In a medium bowl, combine the water, agave, and garlic.
In a large bowl, combine the bread machine yeast, salt, wheat gluten, nutritional yeast, and flour.
Stir the wet ingredients into the dry ingredients.
Transfer to a lightly floured surface and knead for 8 to 10 minutes, until the dough is smooth and pliable.
Add more flour if the dough is too wet.
Shape into a ball.
Lightly coat a large bowl with canola oil and turn the dough around to coat.
Cover tightly with plastic wrap and let rise until doubled, 60 to 90 minutes.
Prepare a baking sheet with parchment paper or a silicone baking mat, or grease with a little oil.
Punch down the dough.
Shape into a 10-inch (25-cm) baguette and place on the prepared baking sheet.
Preheat the oven to 400°F (200°C, or gas mark 6).
Combine the olive oil and basil.
Brush the baguette with the oil mixture.
Sprinkle a little flour on top.
Cover with plastic wrap and let rise for 30 minutes.
Remove the plastic wrap and bake for 20 minutes, until the baguette is golden brown and sounds hollow when tapped.
Let cool on a wire rack.
Notes / Tips / Wine Advice:
Serving Tip:Serve with a drizzle of olive oil and balsamic vinegar for a delicious appetizer or snack.Wine Advice:Pair with a light white wine, like Pinot Grigio or Sauvignon Blanc.
¾cup180 ml unsweetened soy or other nondairy milk, heated to 100°F (38°C)
½teaspooncanola oilto coat bowl
1cup120 g bread flour
1teaspoonfine sea salt
1½teaspoonsbread machine yeast
1½teaspoonsbaking soda
2tablespoons18 g vital wheat gluten flour
2tablespoons24 g Sucanat
2tablespoons28 g nondairy butter, softened
1cup120 g white whole wheat or regular whole wheat flour
Instructies
In a medium bowl, combine the milk and butter.
In a large bowl, combine the flours, wheat gluten, Sucanat, 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.
Add more flour if the dough is too wet.
Shape into a ball.
Lightly coat a large bowl with oil and turn the dough around to coat.
Cover tightly with plastic wrap and let rise until doubled, 60 to 90 minutes.
Prepare a baking sheet with parchment paper or a silicone baking mat, or grease with a little oil.
Punch down the dough.
Divide into 2 equal portions and shape into baguettes.
Place them on the prepared baking sheet.
Combine the boiling water and baking soda.
Brush on the tops and sides of the baguettes.
Loosely cover with plastic wrap and let rise for another 40 minutes.
Preheat the oven to 375°F (190°C, or gas mark 5).
Remove the plastic wrap.
Bake for 16 minutes, until golden brown and the bottoms sound hollow when tapped.
Let cool on a wire rack before serving.
Notes / Tips / Wine Advice:
Serving Tip:Enjoy these baguettes fresh for the best texture, or lightly toast them the next day for a crispy treat.Wine Advice:A crisp Sauvignon Blanc or a light Chardonnay pairs well with these fresh baguettes.
Tender, fluffy, and perfect for sandwiches, this golden-brown spelt loaf is surprisingly easy to make. The dough is sticky, so using a stand mixer is recommended for the best results.
Prepare a large baking sheet with parchment paper or a silicone baking mat.
In a medium bowl, combine the soymilk and vinegar.
Let sit for a few minutes until it curdles into a buttermilk-like consistency.
In the bowl of a stand mixer fitted with a dough hook, combine the spelt flour, wheat gluten, oats, salt, sugar, and yeast.
Add the canola oil and water to the curdled soymilk mixture.
Slowly stir the wet ingredients into the dry, allowing the stand mixer to knead the dough for about 6 minutes, until it comes together into a sticky ball.
Transfer the dough to the prepared baking sheet.
Slightly dampen your hands with water to prevent sticking, then shape the dough into a log about 8 inches (20 cm) in length.
Lightly sprinkle the top with flour to prevent the plastic wrap from sticking.
Loosely cover with plastic wrap and let rise for 45 minutes.
Preheat the oven to 375°F (190°C, or gas mark 5).
Remove the plastic wrap and bake for 20 to 25 minutes, until the loaf sounds hollow when tapped on the bottom.
Turn off the oven and let the loaf rest inside for another 5 minutes.
Transfer to a wire rack and let cool completely before slicing.
Notes / Tips / Wine Advice:
Serving Tip:Enjoy this spelt loaf toasted with your favorite spread, or use it to make hearty sandwiches with fresh vegetables and plant-based protein.Wine Advice:Pair this bread with a light-bodied white wine like Sauvignon Blanc for a crisp, refreshing contrast.
