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.