Staying cozy and breaking bread
The temperatures outside are starting to drop, which makes it the perfect time to start baking bread!
Homemade bread beats store bought, hands down, any day of the week. I’m not lying when I say this recipe seriously makes the best homemade loaf of bread (or rolls) that you’ll eat. The perfect balance of moist, soft, spongy and f*cking DELICIOUS. Plus, it’s a multigrain bread and packed with hemp seeds so you can feel good about indulging in a few extra slices whenever you want! The tigernut flour gives the bread a hint of nutty sweetness that does NOT disappoint.
And because I love you, I’m sharing the recipe so you can bake yourself a batch of badass bread, too. I use my Ninja to make this and it’s super simple. But you can be a total boss and mix it all by hand. Or you can bust out your bread machine - whatever makes you happy!
Badass Multigrain Bread
1 1/2 cup warm water
1 teaspoon of sugar
1 package instant yeast
1 tablespoon bread yeast
2 cups all-purpose flour
1/2 cup vital wheat gluten
1 cup tigernut flour
1 cup sprouted spelt flour
1/4 cup hemp seeds
1/4 cup flaxseed meal
A drizzle of olive oil
1/2 to 3/4 cup almond milk or whatever plant milk you’re into
Seeds, nuts, other toppings that you like
1/4 cup warm almond milk sweetened with a teaspoon of agave syrup
Preheat the oven to 400 degrees. In a measuring cup, combine the 1 1/4 cup warm (not hot) water and teaspoon of sugar. Stir to combine. Add a packet of instant yeast and let it start to foam.
Add flour, vital wheat gluten, dry bread yeast, hemp seeds and flaxseed meal to your blender or mixer. Mix it up! Then add your water and yeast mixture, followed by the olive oil. I like to drizzle a bit in - I never measure. Mix until combined. If the dough is too dry or tough, add almond milk - a little at a time. Don’t freak if you added to much and the dough turned into a sticky mess. Just add a bit more flour and mix. Let the dough “knead” for a few minutes in the mixer before taking it out.
Line a bread pan with parchment paper. Making rolls instead? Line a baking sheet instead. Stretch the bread dough until it fills the length of your bread pan (or break into chunks to make rolls - this recipe will make a dozen large rolls but you can make smaller rolls, too). If you like your bread topped with nuts or seeds or a seasoning, sprinkle it on top now. Cover the dough with plastic wrap and layer a warm wet towel over the top. Leave it to rise in a warm spot. Once doubled in size, remove the towel and plastic wrap. Brush the bread with the warm almond milk and agave syrup mixture.
Bake the bread in the oven for about 50 to 60 minutes for a loaf of bread. For rolls, start with 40 minutes and check to see how done they are. You’ll know your bread is ready to eat when you tap on it and it sounds hollow. Let it cool slightly and then cut yourself a slice of warm bread as your reward!
Need to bring dessert to a holiday get together but not in the mood to bake or have NO time in your schedule? Well, The Vulgar Vegan is here to save the day! We’re taking pre-orders through Nov. 17 for Thanksgiving cupcakes. December pre-orders must be received by Dec. 15 in order to make it under the Christmas tree and by Dec. 26 if you want to be the hit of the New Year’s Eve party. Check out our holiday menu here.
Ready to place your order? Email order@thevulgarvegancupcakes.com with your pick and we’ll get you on our holiday list!
The Gingersnap
