To be honest, I wasn’t sure how this was going to turn out! Haha. BUT, it is AMAZING!!!!!! It has a very light and slightly chewy texture with great flavor and it holds up perfectly for sandwiches and is WONDERFUL for toast!!!
I am going to be making a loaf of this every weekend from here on out!! And considering it is vegan, extremely healthy with NO artificial ingredients or any preservatives AND the cost to make it is about $1.00 it would be silly of me NOT to make it 🙂 I will also try adding in some dried fruit and nuts into one of my loaves next time…stay tuned for how that turns out!!
Makes 1 standard loaf.
- 1C Water
- 1T active yeast
- 1T raw sugar or maple syrup
- 2C unbleached white flour or bread flour
- 1C whole wheat flour
- 1C cauliflower rice/grated/pulsed
- 1 1/4 tsp salt
- 1/4 tsp cumin powder (optional)
- 1/4 tsp Italian herb blend (optional)
- 1T extra virgin olive oil (optional)
Activate the yeast in 1/4 cup warm water, with sugar/syrup. Mix and let sit for 5 minutes or until frothy.
Grate, pulse or “rice” the cauliflower and measure 1 packed cup. I put 1.5 loaded cups small florets in my food processor and it gave me a cup of cauliflower “rice”.
In a bowl, mix all the flours, salt, spices, grated cauliflower.
Add the yeast mixture, oil and a 3/4 cup water and knead into a dough. Add more water if needed. Knead for 6-8 minutes. Spray/brush oil on top, cover with a towel and let the dough rise until doubled (1.5-2 hours).
Punch the dough down, use a tablespoon or so flour and shape into a “loaf”. Place seam side down in a bread pan.
Spray/brush oil on top. If desired, sprinkle with sesame seeds, oats, or flaxmeal. Cover with a towel and let rise for 45 minutes, or until close to doubled. The rise time varies based on the environment, so as soon as the the bread has risen more than 1.5 time its original size, start pre-heating the oven.
Bake at 375° oven for 35-40 minutes. After about 3/4 of the baking time, brush the top of the loaf with oil or vegan butter – it helps keep the crust soft 🙂
Take bread out and remove from pan. Let cool completely before slicing. I keep my loaf unsliced and slice it “to order”. I also keep mine in the refrigerator to ensure it stays fresh all week!
Eat. Enjoy. Love.