Three-Grain Bread (Conventional Oven Version)

Ingredients

2 1/2 cups bread flour
1 cup fine yellow cornmeal
1/2 cup brown rice flour
2 1/2 teaspoons instant yeast
1 1/2 teaspoons salt
1 1/3 cups warm water
3 tablespoons sugar
1 tablespoon plus 1 teaspoon
vegan margarine, softened

Instructions

In a large bowl, combine the bread flour, cornmeal, rice flour, yeast, and salt. Mix until well combined.
In a separate large bowl, combine the water, sugar, and margarine, stirring to blend. Add about half the flour mixture to the liquid mixture, stirring to combine. Work in the remaining flour mixture until combined, then turn out the dough onto a lightly floured work surface. Knead the dough until it is smooth and elastic, about 8 minutes.
Place the dough in a large lightly oiled bowl. Turn the dough to coat it with oil, and cover it with plastic wrap. Let the dough rise in a warm place until doubled, about 1 hour. Lightly oil a 9-inch loaf pan and set it aside. Test your dough by poking it with your finger: If it leaves an indentation from your finger, it’s risen enough and is ready for the next step.
Punch the dough down and turn it out onto a lightly floured work surface. Shape the dough into a loaf and place it in the prepared pan. Cover with plastic wrap. Set aside in a warm place and let rise again for about 45 minutes.
Preheat the oven to 375°F. Bake the bread until golden brown, 45 to 50 minutes. The bread is done if it sounds hollow when tapped on the bottom of the loaf. Cool on a wire rack for 30 minutes before slicing.

Three-Grain Bread (Conventional Oven Version) - Vegan

Ingredients

Instructions

Tags

Three-Grain Bread (Conventional Oven Version) - Vegan

Ingredients

Instructions

Tags

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