Breads

Oat Bread

1 1/3 cups (316g) water

2 1/4 tsp active dry or instant yeast

2 tbsp brown sugar

2 tbsp vegetable oil

2 tbsp whole flax seeds

1 tbsp soy milk powder

1 tsp white vinegar

3 cups (360g) King Arthur Unbleached Bread Flour

1 cup + 2 tbsp (101g) rolled oats

1 1/2 tsp (9g) salt

In the bowl of a stand mixer with a dough hook attachment combine the water (warmed to 110°F), brown sugar, and yeast. Once the yeast has bloomed add the remaining ingredients and mix together for 1-2 minutes until combined into a moist dough. Let the dough rest for 10 minutes to hydrate, then knead for 8 minutes. Dough should be somewhat sticky--if it looks too dry, add water 1/2 tbsp at a time, and if it is too wet to come together, add flour 1 tbsp at a time.

Lightly oil your hands and then transfer the dough to an oiled bowl covered with plastic wrap to rise for 90-120 minutes until doubled in size. After its first rise, punch down the dough and form it into a log and transfer it to a greased loaf pan. Cover the dough so it is loosely tented with plastic wrap and let the dough rise another 75-90 minutes.

Before the dough has finished its second rise, preheat an oven to 425°F degrees. When ready to bake, lower the temperature to 350°F and bake for 35 minutes. Cool on a rack for at least 30 minutes before slicing.

Seed Bread

1 cup + 2 tbsp (267g) water

2 1/4 tsp active dry or instant yeast

2 tbsp cane sugar

2 tbsp vegetable oil

2 tbsp sunflower seeds

1 tbsp sesame seeds

1 tbsp poppy seeds

1 tbsp whole chia seeds

1 tbsp whole flax seeds

2 1/4 cups + 1 tbsp (278g) all-purpose flour

3/4 cup + 2 tbsp (99g) whole wheat flour

1 tbsp vital wheat gluten

1 1/4 tsp salt

In the bowl of a stand mixer with a dough hook attachment combine the water (warmed to 110°F), brown sugar, and yeast. Once the yeast has bloomed add the remaining ingredients and mix together for 1-2 minutes until combined into a moist dough. Let the dough rest for 10 minutes to hydrate, then knead for 9-10 minutes. If dough looks too dry, add water 1/2 tbsp at a time, and if it is too wet to come together, add flour 1 tbsp at a time.

Vegan Challah

2 1/4 tsp active dry or instant yeast

3/4 cup (178g) water

3 tbsp (25g) cane sugar

1/4 cup (32g) chickpea flour

1/8 tsp black salt

3 tbsp (44g) water

3 tbsp vegetable oil

3 3/4 cups (450g) All-Purpose Flour

1 1/4 tsp salt

In the bowl of a stand mixer with a dough hook attachment combine 3/4 cup water (warmed to 110°F), the sugar, and the yeast. In a separate small bowl, whisk together chickpea flour, black salt, and remaining 3 tbsp water and set aside. Once the yeast has bloomed add the chickpea mixture and all other remaining ingredients to the mixing bowl, then mix together for 1-2 minutes until combined. Let the dough rest for 10 minutes to hydrate, then knead for 9-10 minutes. If dough looks too dry, add water 1/2 tbsp at a time, and if it is too wet to come together, add flour 1 tbsp at a time.

Lightly oil your hands and then transfer the dough to an oiled bowl covered with plastic wrap to rise for 90-120 minutes until doubled in size. After its first rise, punch down the dough and either braid it or form it into a ball and let it rise, loosely tented with plastic wrap, for another 60-75 minutes.

Before the dough has finished its second rise, preheat an oven to 425°F degrees. When ready to bake, lower the temperature to 375°F and bake for 35 -40 minutes. Cool on a rack for at least 30 minutes before slicing.

No-Knead Bread

3 cups bread flour

1 3/4 cups water

1 tsp active dry yeast

1/2 tsp cane sugar

1/2 tbsp salt

1/2 cup whole wheat flour

1 tbsp vegetable oil

In a large bowl combine the warm water, yeast, and sugar and allow the yeast to bloom. Add the bread flour and the salt and mix until completely combined. Let rise at room temperature for 2 hours, then refrigerate for 3-7 days until ready to use.

When ready to bake, add the whole wheat flour and mix until completely combined. Remove the dough from the bowl and spread the olive oil around the bowl. Return the bread to the bowl, roll it in the oil to coat, and cover the bowl with a towel. Let the dough rise for 2 hours.

Heat oven to 450°F and place a large dutch oven or french oven in the oven as it heats. Allow the cookware to heat up for 30 minutes. Carefully remove it from the oven and place the dough inside. Cover with the lid and bake for 15 minutes, then remove the lid and bake for another 30 minutes. Cool on a rack for at least 30 minutes before slicing.

No-Knead Whole Wheat Bread

2 cups whole wheat flour

1 cup bread flour

1 tbsp vital wheat gluten

2 cups + 1 tbsp warm water

1 tsp active dry yeast

1/2 tsp cane sugar

1/2 tbsp salt

1/2 cup bread flour

1 tbsp vegetable oil

In a large bowl combine the warm water, yeast, and sugar and allow the yeast to bloom. Add all of the whole wheat flour, 1 cup of the bread flour, vital wheat gluten, and salt and mix until completely combined. Let rise at room temperature for 2 hours, then refrigerate for 3-7 days until ready to use.

When ready to bake, add the remaining 1/2 cup of bread flour and mix until completely combined. Remove the dough from the bowl and spread the olive oil around the bowl. Return the bread to the bowl, roll it in the oil to coat, and cover the bowl with a towel. Let the dough rise for 2 hours.

Basic Wheat Bread (sponge and dough method)

1 1/2 cup bread dough

1 1/4 cup warm water

1 tsp active dry yeast

1 tsp cane sugar

2 cups bread dough

1/4 cup water

1 tbsp vegetable oil

2 tsp salt

In a medium bowl combine 1 1/4 cup warm water, all of the yeast, and all of the sugar and allow the yeast to bloom. Add 1 1/2 cup of bread flour and mix to combine to make your sponge. Cover loosely and refrigerate overnight

Add the remaining 2 cups of flour, remaining water, olive oil, and salt to the bowl of a stand mixer along with the refrigerated bread sponge. Use the dough hook attachment to knead on low for 2 to 3 minutes just until the dough comes together. Cover the dough with a towel and let rest for 20 minutes, then knead on medium-low for an additional 8-10 minutes. The bread should get picked up and stick slightly to the bread hook as it kneads; if it does not, add a bit more water. If the dough is too sticky, add a bit more flour.

Roll the dough into a smooth ball and place in a greased bowl, tossing to coat. Cover the bowl with a towel and let rise in a warm place until doubled, about 1 to 2 hours. Punch dough down, then turn onto a lightly floured surface and fold into a round loaf. Cover with a kitchen towel and let the dough bench proof for 1 hour. Cut slashes in the loaf and bake at 400°F for 50 minutes. Cool on a rack for at least 30 minutes before slicing.

Whole Wheat Bread (sponge and dough method)

1 1/2 cup bread dough

1 1/4 cup warm water

1 tsp active dry yeast

1 tsp cane sugar

2 cups whole wheat flour

1 tbsp vital wheat gluten

1/4 cup water

1 tbsp vegetable oil

2 tsp salt

Add the remaining whole wheat flour, vital wheat gluten, remaining water, olive oil, and salt to the bowl of a stand mixer along with the refrigerated bread sponge. Use the dough hook attachment to knead on low for 2 to 3 minutes just until the dough comes together. Cover the dough with a towel and let rest for 20 minutes, then knead on medium-low for an additional 8-10 minutes. The bread should get picked up and stick slightly to the bread hook as it kneads; if it does not, add a bit more water. If the dough is too sticky, add a bit more flour.

Pizza Dough

3/4 cup + 2 tbsp warm water

1 tsp active dry yeast

1/2 tbsp cane sugar

2 cups bread flour

1 tbsp olive oil

1 tsp salt

In the bowl of a stand mixer combine the water, yeast, and sugar and allow the yeast to bloom. Add the bread flour, olive oil, and salt and use the dough hook attachment to knead on low for 2 to 3 minutes just until the dough comes together, then knead on medium-low for an additional 10-12 minutes.

Roll the dough into a smooth ball and place in a greased bowl, tossing to coat. Cover with plastic wrap and refrigerate for 1-3 days until ready to use.

Bread Machine Oat Bread

1 cup warm water

1/2 tbsp active dry yeast

1 tbsp vegetable oil

1 tbsp molasses

1 tsp salt

2 cups all-purpose flour

1/2 cup quick oats

Follow directions on bread machine to make a 1 lb. loaf.

Bread Machine Whole Wheat Bread

3/4 cup warm water

1/2 tbsp active dry yeast

1 tbsp vegetable oil

1 tbsp molasses

1 tsp salt

1 1/2 cups whole wheat flour

1/2 cup bread flour

2 tbsp quick oats

2 tbsp raw sunflower seeds

1 tbsp vital wheat gluten

Follow directions on bread machine to make a 1 lb. loaf.