Ingredients
3 ½ – 4 cups whole wheat, All purpose or bread flour
1 /4 cup vegan coconut sugar
2 1/4 teaspoon instant yeast (1 packet)
1 teaspoon sea salt
1 1/2 cups non dairy milk (or water)
3 tablespoon vegan butter, melted
Directions
Step 1
Add dry ingredients to bowl and whisk thoroughly.
3 ½ – 4 cups whole wheat, All purpose or bread flour
1 /4 cup vegan coconut sugar
2 1/4 teaspoon instant yeast (1 packet)
1 teaspoon sea salt
Step 2
Add in water or milk and fold until dough is formed.
1 1/2 cups non dairy milk (or water)
Step 3
Sprinkle clean surface with flour, knead dough, form into a uniform ball, place into a greased bowl, cover and let double in size. (About 60-90 mins)
Step 4
Press dough into a rectangular shape, roll tightly into a oval shape and place into a greased and parchment paper lined bread pan. Cover until it rises. (This took me 90 mins because I used whole-wheat flour. It probably will happen quicker using bread flour)
Step 5
Bake at 375F for 30-35 mins, rub with butter and let cool for atleast 45 mins before slicing
