Whole Wheat Bread with Agave Nectar
I was hungry for some good homemade wheat bread despite not having bread pans. This recipe is probably better in traditional pans, but it worked out just fine as braided loaves baked on cookie sheets. The entire family, bar none, loved this bread, so I am happy to share it with everyone.
Dissolve 2 packets yeast in warm water – set aside (1/4 C. water)
Put 1/4 C. vegan butter spread (oil may be substituted), 2 C. hot water, 1/2 C. agave nectar, and 1 tsp salt in large bow. Allow to cool until spread is dissolved and water is lukewarm. Then add the yeast mixture.
Add 3 C. whole wheat flour and beat with a wooden spoon, one cup at a time, until mixture is well blended.
Have 2 C. unbleached flour ready. Prepare cutting board by sprinkling generously with unbleached flour. Add in the 2 C. flour and blend well. Pour (it will be solid) out the dough onto the board. Begin kneading until all the flour is blended, adding more periodically until the dough is not sticky. Knead for about five minutes and set aside in warm place (not hot), covered with towel or plastic wrap.
Check back in 30-45 minutes. Once the bread has doubled in size, you will punch it down, knead it a few times, and form it into whatever shape you wish. Try dividing dough into half, then each half into thirds. Make each third into a long snake-like shape and braid three together, tucking ends underneath. Allow bread to rise again for 30 min.
Bake bread at 350 degrees for about 45 minutes. Allow to cool on racks. Serve warm or cool with vegan buttery spread or oil; or serve it with a good hearty soup.
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This bread is fantastic! I made it yesterday. I don’t know if I missed it, but I don’t remember reading when to add the yeast, so I just added it in towards the end because I forgot about it!
Thanks for the recipe!
[...] did not take long- I immediately chose to make the Whole Wheat Bread, sweetened with agave, from Veganacious. Not only is this site absolutely fantastic, but the bread turned out perfectly as well. I [...]
Hi Nicole! You did it just right; I added that to the post, thank you!
[...] Whole Wheat Bread with Agave Nectar [...]
I made this bread today and it was FANTASTIC! I used a variety of flours because I did not have enough of anyone so I used brown rice flour and bread flour and old yeast that I tried to make another loaf with and did not work but with this recipe it came out fantastic. I loved the braids you could see them really well in the baked bread. Thanks!
Hi Carolyn!
I am so glad to hear that your creative approach to the recipe worked out just fine – you are motivating me to try it again with different flours!
[...] halved this recipe from Veganacious, and it’s so damn good. i won’t re-list my approximations because i had to fiddle with [...]
Try this same recipe but cook the bread at 425 for 20-25 minutes. You can put a shallow pan on the bottom rack while your oven is heating up and when you put your bread in, you also add 6-10 ice cubes to the pan to create steam and a humid cooking environment. Your bread will have a crustier crust and a bit more chew to it. Trust me, I bake bread as a hobby, I’m a stay at home dad, mom makes the big bucks so I take our cooking seriously. We eat simple traditional peasant food and it is better than anything we have ever had in a restaurant. My bread is considered the “best bread ever” by everyone who eats it (10 years now…).
Thanks for the tip Jim! I will have to try it!!