I wanted to try out a vegan alternative to the whole wheat sandwich bread dough I shared some time ago. I just replaced the butter with coconut oil and the honey with agave syrup and the result was great.
While you are waiting for the bread to be completely baked, if you want to learn more about the good and the bad of honey vs agave syrup, I recommend you this article from healthline: Agave Nectar vs. Honey: Which Is Healthier?
Ingredients
- 450 g whole wheat flour
- 85 g agave syrup
- 45 g coconut oil
- 350 ml warm water
- 7 g dry yeast
- 7 g salt
Instructions
- Combine 45g coconut oil with warm water and let it melt. Add the agave syrup and dry yeast, whisk to combine and leave 5-10 minutes in a warm place to activate the yeast.
- Mix whole wheat flour and salt and incorporate the yeast mixture. Knead until the dough doesn’t stick to the bowl (around 10 minutes in the kitchen mixer with the hook).
- Cover the dough and leave it to proof in a warm place around 30-40 minutes until it doubles the size.
- Knock out the air that formed in the dough on a flat surface and extend it in a square/rectangle as wide as your bread tin. Roll the dough to form a long bread loaf log.
- Transfer to your greased bread tin (using some coconut oil), cover and leave to proof again for 30-40 minutes until it doubles the size.
- Preheat the oven at 175ºC (~350ºF) and bake the bread for 40 minutes or until it’s dark brown and sounds shallow.
Nutrition
- Serving size 2 slices (~60) | Calories 130 kcal
- Fat 1.2g | Carbs 28,4g | Protein 3,3g