Dairy free bread

Meenakshi

This dairy free bread is soft, fluffy, and delicious. Filled with the goodness of whole wheat, this bread has an amazingly wonderful texture for whole wheat vegan bread. Yes, this recipe is free from any kind of animal-based ingredients and will surely wow my vegan friends.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20

Cook Time 32

Resting time 5 30

Total Time 6 22

Course Bread

Cuisine American

Servings

Calories 165 kcal

Ingredients

275 g whole wheat flour (2 cups)
125 g all-purpose flour (1 cup)
16 g vital wheat gluten (2 tbsp)
290 g soy milk (1 cup+ less than ¼ cup)
2 ¼ teaspoon active dry yeast (1 pk)
27 g vegetable oil (2 tbsp)
14 g sugar (1 tbsp)
8 g salt (1 tsp)

Instructions

Step 1: Activate the yeast: blooming the yeast

To activate the yeast, mix sugar in the warm soy milk. Then add the active dry yeast. Give a gentle stir and cover. The yeast should look bubbly and foamy after 5-7 minutes.

Step 2: Kneading the dough

Mix salt and vital wheat gluten in the flour. Give a quick whisk to the flour as you add the oil. The oil will form even lumps of the flour throughout.
By this time, the yeast must have become bubbly and foamy. Now pour the yeast mixture into the bowl and place it on the stand mixer with the dough hook attachment.
Knead for 12-15 minutes at low speed until the dough becomes smooth and supple.

Bulk fermentation/ First rise

Now transfer the dough to a greased bowl and cover with a kitchen towel or a cling wrap. Let the dough bulk rise in a warm and damp place for 2-3 hours or until the dough doubles up in volume.

Shaping the dairy-free bread

First, divide the dough into three equal parts, using a weighing scale. Then take one portion and roll it into a thin rectangular sheet, about 4 inches wide. Further, roll it into a log with the seam facing down. Cover, while you work with the rest of the two dough portions.
Similarly, shape the other two dough portions into the logs.
Carefully lift them one by one and place them in a 9X4 inch greased loaf pan.

Second rise

Now, cover the pan with a greased cling wrap and let it proof in a warm corner of the kitchen. It should take 45 minutes to 80 minutes depending upon how warm and humid your kitchen is.
The dough should double up in volume and rise 1 inch above the rim at the center of the loaf.

Baking

Towards the end of the proofing, preheat the oven to 375 ⁰F.
Keep a pan filled with a cup of water on the lower shelf of the oven to induce steam into the oven.
Let the dairy-free bread bake for 30-32 minutes. Somewhere in between the baking time, quickly take out the loaf to brush it with soy milk.
Let the bread cool in the pan for 10 minutes and then remove the bread from the loaf pan and transfer to a cooling rack. Let the bread cool completely before serving or storing.

Notes

Always bloom the yeast separately to be a hundred percent sure that yeast is alive and active. Heat the soy milk to 110 0F for blooming the yeast. Use an instant-read thermometer to know the exact temperature of the milk so that optimum yeast activity can be obtained in the dough.
If the weather gets cold, keep it from blooming in the oven with the oven lights turned on.
If you use the instant yeast, mix it with the flour while mixing the other dry ingredients. And for fresh yeast, the process is very similar to the activation of dry yeast.
Kneading with hands If you are going to knead with your hands, start by combining dry and wet ingredients. Using the back of a spoon or ladle, combine everything to form a dough mass that has no dry flour patches. Make sure to hydrate every bit of flour. Cover the bowl with a kitchen towel or cling wrap and let it rest on the kitchen counter for 5 minutes. Now dust the work surface with flour and transfer the dough mass onto it. Start working with the dough. Using the heels of your hand, stretch the dough away from you. And then, fold it over itself. Now rotate it and stretch again. Keep doing this until it comes together becomes manageable and stops sticking. Stop when the dough has become smooth and supple.
You can also make this recipe using a bread machine.
Do not follow the timeline given in the recipe blindly. The temperature and RH in your home can vary hugely from mine. Try to understand the messages of the dough. Bulk rises until the dough has doubled in volume.
Shape the bread according to your liking or how you plan to consume it. You can even use this recipe to make dairy free rolls or burger buns.
Use an appropriately sized loaf pan for baking the bread. Using a smaller or bigger loaf pan makes an unappealing loaf.
While baking, keep a pan filled with about a cup of water on the lower shelf of the oven to induce steam into the oven.
Using a pastry brush, brush the whole wheat dairy free bread with soy milk.

Nutrition facts

Nutrition

Calories: 165kcal

Keyword dairy free bread, dairy free bread recipe, vegan bread, vegan milk bread

Tried this recipe?Let us know how it was!