Thursday was a homemaker day: a lazy morning lounging by the fire sipping copious amounts of coffee and reading blogs. An hour long intensive workout followed by an aromatherapy shower. A load of laundry. Making the bed with clean sheets. Folding warm clothes fresh from the dryer. Answering reader emails, writing interview quotes, figuring out ways to use up the spinach that’s about to peak.
Green monstas. I adore them.
Kale with leftover Tuno salad and diced pickles, topped with wheat berries.
Freshly baked bread. Meditation and kneading bread are the same thing.
Standing in the kitchen, staring out at the Rocky Mountains while Bastille plays through the dining room speakers, wrist deep in tacky dough that smells of maple syrup and warm yeast. That was my Thursday.
Once the piping hot loaves emerged from the oven, they were delicately sliced and placed in the basking glow of the sunset for photographing.
I almost forgot to taste test but, just in time, slathered a slice with my chimichurri sauce to inhale.
And it was gooooood.
Vegan Whole Grain Protein Bread
|Prep time||3 hours|
|Cook time||30 minutes|
Warning: A non-numeric value encountered in /home/bitesn5/public_html/wp-content/plugins/getmecooking-recipe-template/recipe-template-functions.php on line 2723
Warning: A non-numeric value encountered in /home/bitesn5/public_html/wp-content/plugins/getmecooking-recipe-template/recipe-template-functions.php on line 2725
3 hours, 30 minutes
- 1 cup warm water
- 4 tablespoons pure maple syrup
- 1 packet active dry yeast
- 2 teaspoons salt
- 2 tablespoons olive oil
- 1 cup pre-cooked quinoa
- 1 cup pre-cooked wheat berries
- 2 +1/2 - 3 cups whole wheat flour
|In a large bowl combine the warm water, maple syrup and dry active yeast and let rest for three minutes. (Water should not be so hot that you can't hold your finger in it comfortably)|
|Stir in the salt, olive oil, wheat berries, quinoa and one cup of whole wheat flour.|
|Add the rest of the flour 1/2 cup at a time until the dough is tacky to the touch.|
|On a floured surface knead the dough for 4 minutes, then shape into a ball and place in a greased bowl. Cover with a damp towel and place in a warm room to rise for two hours.|
|Once the dough has double in size, punch down, split into two and shape into two loaves.|
|Place on a greased baking pan, cover and let rise again for one more hour.|
|Bake at 375 degrees Fahrenheit for 30 minutes, or until tops are browned.|
|Remove from oven and place on wire rack to cool.|
Happy Friday! You made it through the week! What are your big plans for the weekend?
3 Responses to Vegan Whole Grain Protein Bread
You have a great blog and you’re one heck of a writer.
Pingback: Ups, Downs and Bhakti | Bites 'n Brews
That bread looks so fresh and delicious. I can only imagine how heavenly my house would smell whenever I make this protein bread. I have to say I really like the kale and tuna salad combination and will be trying it soon.