1 cup warm water (105–115°F)
2 tbsp (2 packages) of active dry yeast
1 pinch unrefined sugar
1 cup soy milk
⅓ cup (packed) unrefined sugar
3 tbsp vegan butter or margarine
1 tbsp salt
1½ cup walnuts (optional)
¼ cup soft tofu (mashed), stirred until smooth
2½ cups fine-milled or medium-milled whole-wheat flour
3 cups + 14 tbsp unbleached all-purpose white flour
In a small bowl stir the yeast in ½ cup warm water, and add a pinch of unrefined sugar. Let the yeast activate for 10 minutes.
10 minutes
To a large mixing bowl add the other ½ cup water, milk, unrefined sugar, melted vegan margarine, salt, tofu, and whole wheat flour. Stir with wooden spoon until creamy.
Add the yeast mixture, which should be foamy by now, and the walnuts.
Add in the unbleached wheat flour a little at a time. Stir until the dough is too thick for the spoon, then put the dough on a lightly-floured cutting board or counter top and mix by hand. When all the flour is added, knead dough for around 5–7 minutes.
5–7 minutes
Cover dough with a towel and let rise for around 1–1.5 hours. Dough should double in size.
1–1.5 hours
Knock the dough down once then place 2 equal portions of the dough into 2 greased loaf pans. Let rise about 45 minutes.
45 minutes
Brush tops of loaves with melted margarine (keeps them from drying out) and dust with cinnamon, uncooked oatmeal, or white flour (aesthetics).
Bake in oven preheated to 375°F for around 35 minutes. When done, loaves will sound hollow when tapped.
35 minutes
Let cool, then unmold.
- •Egg replacement or 1 tbsp ground flax seed can replace the tofu.
- •If you want the loaves to look fancy, roll dough into 4 separate dough "snakes", then twist 2 of these together to make a nice looking intertwined loaf.