Fast Whole Wheat Bread

Whole Wheat Bread

I am strictly a weekend baker because after a busy day at work the last thing I want is to spend the whole evening in the kitchen. But this week I needed to bake some bread — fast, if I could help it– when I came across this ridiculously simple recipe in the Joy of Cooking that promised a quick and delicious bread. I was intrigued.

This is not one of those no-knead recipes but what saves you a good deal of time is the fact that you can mix all of the ingredients at one go– no need to proof the yeast first– and you don’t need hour-long rises. The bread does need two rises, but they are just about 30-45 minutes each. And in the end you are rewarded with a handsome loaf of bread that smells amazing, has a perfect crust– not too thick nor too chewy– and a soft, delicious crumb. I made the bread part whole wheat, although you could make this white if you had a mind to.

Whole-Wheat Bread

Here’s the recipe for Fast Whole Wheat Bread, just in time for you to bake up a storm over the weekend. If you’re a new baker, look through Holy Cow’s archives for a ton of tips on baking bread and particularly this post. I am always urging you on these pages to try baking your own bread because believe me it is one of the most rewarding experiences you will have as a cook, and yet there are so many among us who are absolutely petrified by it.

Enjoy, all!

Fast Whole-Wheat Bread

Fast Whole-Wheat Bread
 
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Author:
Recipe type: Bread
Ingredients
  • 1 cup whole-wheat flour
  • 2 cups bread flour
  • 2¼ tsp (1 package) active dry yeast
  • 1 tbsp sugar
  • 1 tsp salt
  • 1 cup warm water (not hot-- you will kill the yeast)
  • 2 tbsp extra virgin olive oil
Instructions
  1. Place  1 cup of the bread flour, the whole-wheat flour, yeast, sugar and salt in a large bowl or in the bowl of a stand mixer. Whisk to mix together.
  2. Add the water and the olive oil and mix. Add more of the bread flour if needed. How much flour you will need will depend on where you live and what the weather's like. I made this bread on a rainy day in Washington and I needed nearly the whole cup. If you live in a dryer region you might need less.
  3. Knead the dough for 10 minutes by hand or with your dough hook set to low speed.  You should now have a smooth, pliable ball of dough that's not at all sticky.
  4. Place the dough ball in an oiled bowl, turning over once to coat the top with oil.
  5. Cover loosely with plastic wrap or a kitchen towel and set aside for 30-45 minutes or until the dough has doubled in size.
  6. Remove the risen dough from the bowl and punch it well to deflate all the gases. Using a rolling pin, roll out the dough into a triangle about 10 inches long. Now roll the dough toward yourself and make a cylinder, tucking down the seams and pinching them in so you have a smooth loaf.
  7. Place the dough in a standard loaf pan, seam side down (most loaf pans are 9 X 4½ or 10 X 5 inches)
  8. Cover loosely with oiled plastic wrap and let the bread rise in a warm place about 30-45 minutes or until the loaf has risen and domed over the top of the pan.
  9. Preheat the oven to 450 degrees Fahrenheit.
  10. Place the loaf in the oven and bake for 10 minutes. Then lower the heat to 350 degrees and bake another 30 minutes.
  11. Remove the loaf pan to a rack and let it stand until the bread is cool enough to handle. Remove the bread from the pan by loosening the sides with your fingers or a spatula. Place on a rack until it has cooled through.
  12. Slice. Eat.

 Whole-Wheat Bread

(C) All recipes and photographs copyright of Holy Cow! Vegan Recipes.

Vegan Carrot Cake

Vegan Carrot Cake
You might have noticed that I haven’t posted many cake recipes on my blog, save a few cupcakes and a pumpkin cheescake I made over Thanksgiving.Well, the reason’s not because I don’t like cakes: I do, in fact a little too much. There was a time years ago, when I was still in grad school and my favorite show on public television was one where Debbi Fields, the woman who owns Mrs. Fields’ Cookies, would bake all sorts of yummy cakes and other goodies.At the time I was new to the United States and also a new baker. And the cakes I’d had in India (always store-bought) were usually white slabs with thick, hard, sugary icing on top in all kinds of psychedelic colors that tasted very sweet but nothing else. In fact, even in the mid ’90s, when I left Bombay, the only passably decent cake one could buy was a heart-shaped chocolate cake at a store named Croissants opposite Churchgate station. Of course, things have changed dramatically since and now the easier availability of ingredients, equipment and know-how means even home bakers can turn out amazing great baked goods.So fascinated was I with baking when I first moved here that on the days when I didn’t have any classes I’d get up in the morning all excited about the idea of plonking myself in front of the television and learning something new from Debbie Fields that I could then replicate in my kitchen.Many cakes and several inches on both our waistlines later, Desi told me it was time I got rid of my addiction to cake-baking. Now although I try not to listen to anything he tells me to do, it was I that had the lion’s share of the extra inches. So I tried to cut down my cake-making by quite a bit, limiting myself mostly to cupcakes where it is easier to control portion size.Of course, if there was any potential to include a healthy ingredient in the cake, the baking gloves would go right back on. As with banana nut bread, or pumpkin bread. And, of course, carrot cake.With an unbelievably moist texture, that rich-sweet carrot flavor and topped with a cream-cheese icing, the mighty carrot cake is easy to love. And the fact that it has plenty of carrots in it makes it an easy sell to even conscientious dieters.

I make my carrot cake even healthier by using in it only unrefined ingredients: whole-wheat pastry flour and turbinado sugar. Then there are the carrots, the walnuts and the applesauce: yummy goodness all around.

The cherries on top of the cake have nothing to do, by the way, with what’s in it. I just needed some color on the cake, and they were around, so on they went in the interests of making a pretty picture.

Here’s the recipe. Enjoy, everyone!

Vegan Carrot Cake

Vegan Carrot Cake with Cream Cheese Frosting
 
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A moist and delicious whole wheat carrot cake that's completely vegan and even healthy, with a delicious cream cheese frosting
Author:
Recipe type: Dessert
Serves: 12
Ingredients
  • For Carrot Cake:
  • 3 cups whole wheat pastry flour
  • 2 cups turbinado sugar
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • ¼ tsp salt
  • 1 cup canola oil
  • 2 cups applesauce
  • 2 cups grated carrots
  • 1 tbsp pure vanilla extract
  • 1 cup walnuts, lightly toasted, then coarsely chopped.
  • For Cream Cheese Frosting:
Instructions
  1. To make cake, sift the whole wheat pastry flour, sugar, baking soda, baking powder, cinnamon and salt into a bowl.
  2. In another bowl mix the canola oil, applesauce, grated carrots, and vanilla.
  3. Add the flour mixture to the oil-applesauce carrot mixture and stir everything to blend evenly.
  4. Add walnuts and mix.
  5. Grease and flour 2 9-inch cake pans. Line the bottoms with parchment paper, if posibble because this makes it far easier to unmold the cake. Oil the parchment paper as well.
  6. Now divide the batter evenly between the two pans
  7. and bake at 350 degrees for 35 minutes or until a toothpick inserted in the center comes out clean.
  8. Place the cake pans on a rack for 15 minutes. Then unmold the cakes gently and allow them to cool thoroughly on the rack. Frost when completely cooled.
  9. To make frosting, beat together all of the frosting ingredients in a bowl until very smooth.
  10. To frost, place one of the cooled cakes on a cake stand or plate. Smear the top with some frosting.
  11. Carefully place the other cake on top of the first one. Cover the cake with the remaining icing using a spatula.

(C) All recipes and photographs copyright of Holy Cow! Vegan Recipes.