Ingredients

The following ingredients have 4 Servings
  • 1/2 cup warm water
  • 1 Tablespoon raw sugar (or 2 Tablespoons maple/agave)
  • 1 Tablespoon active yeast
  • 1/2 cup warm almond milk (or other non dairy milk)
  • 2 Tablespoons oil
  • 3 cups organic bread flour (or all purpose flour or unbleached white flour (See notes section for 100% whole wheat bread))
  • 1 1/4 teaspoon salt

Instruction

  • In a bowl, proof the yeast by mixing warm water, sugar and yeast. Let sit for 5 minutes or until frothy.
  • In another bowl, add the dry ingredients and mix well.
  • Add the yeast mixture, oil and warm almond milk and knead for 8 minutes into a soft smooth non sticky dough.
  • Use more water or flour if needed. I added another Tablespoon water. It will depend on the consistency of the non dairy milk and if you used sugar or maple syrup.
  • Spray water on top.
  • Cover the bowl with a towel and let rise for 1.5 hours or until doubled.
  • Take the dough out, punch it down and shape into a loaf, by rolling into a jelly roll or pulling on all sides.
  • Place in a greased or parchment lined bread pan. Spray water on top and then spray oil or dust with flour.
  • Cover lightly with a towel and let rise until doubled. 30-40 minutes.
  • Bake in pre-heated 370 degrees F / 190ºc for 35-40 minutes.
  • Remove the bread from pan. Cool completely before slicing.