Ingredients (use vegan versions):
- 1 cup quick oats
- 1 1/2 tablespoon non-hydrogenated vegan margarine
- 1 pkg active dry yeast
- 1/2 cup warm water
- 1/2 cup molasses
- 2 teaspoon salt
- 4 2/3 cup flour (of choice - I use half whole wheat half unbleached for good density)
- 2 cups boiling water
Directions:
Bring the two cups of water to a boil, add to the quick
oats and the margarine. Let this mixture sit for one
hour.
Stir the yeast into the 1/2 warm water and let it sit for five
minutes.
Stir the yeast mixture, molasses and salt into the
oatmeal mixture.
Stir in as much flour as possible and then turn out onto
a floured surface and knead in more flour for about 8
minutes or until its smooth and elastic. (I read once
that a yeast vegan bread should be the consistency of an
earlobe! it wasn't until I read that, that I understood
"smooth and elastic")
place the dough in a bowl sprayed with non stick spray,
spray the top of the dough and cover with a towel. let
rise until double (this time will depend on room
temperature, type and freshness of yeast)
"punch down" the dough (this is exactly what it says,
deflate it) and cut into two. shape each into a loaf and
place in a loaf pan (my loaf pans are non stick but I also
spray them with Pam) Let them rise again with a towel
covering them.
Bake at 375 degrees for 35 minutes (the smell will
make you drool!) and that's it!
I let mine cool on wire racks, then slice one and place
the slices in a large zip lock bag and keep it in the
fridge. The other loaf goes in another zip lock bag and
goes into the freezer for when the first runs out. This
bread is sooo easy and quick (kind of, it takes a lot of
time for it to rise and for the oats to sit but you can do
all of your other chores during that time. the actual time
spent with the vegan bread is minimal) and perfect for
everything - toast, sandwiches, etc. and its a breeze to
make!
Preparation time: 2-3 hrs
Serves:
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