Thursday, March 19, 2009


This is the recipe my mom has been using for years and years. Lots of my friends have had really good luck with it! Over time, we have changed it a bit to make it more vegan-friendly. I'll post the original recipe, with the vegan substitutes in parenthesis to the side). There is also a lower fat version that I use now that I'll post way down below, since it involves trickier substitutes. I have had good luck replacing 1/2 of the oil with applesauce or wonderslim, though, if you want to try an easy substitute. I recommend trying the original recipe first to get the hang of it before you try substituting--although the egg replacer is really straight forward and doesn't mess too much with the consistency.

Mix and soak for at least 1 hour:
3 1/2 c. water (vegan: 3 3/4 c. water--to replace liquid from egg)
1 c. oil (or 1/2 c. applesauce or *wonderslim, 1/2 c. oil)
1 c. honey
2 eggs (vegan: no eggs--you'll add egg replacer later)
8 c. whole wheat flour

1 c. hot water + 4 T yeast: put dab of honey in water to help yeast rise--let rise in cup before adding
6 c. whole wheat flour
4 t. salt
(vegan: 1 T egg substitute powder--no liquid)

Knead in Bosch for 8 minutes. Transfer to large bowl. Let rise until double; punch down. Rise again; punch down. Split dough into 5 sections. Roll out each section and form a loaf. Put in loaf pans; rise until double. Bake at 350 for 30 minutes.

Now for the lower-fat version: this recipe makes 6 loaves instead of 5, because that's the way I figured it out:

Mix and let sit:
4 1/2 c. water
9 1/2 c. whole wheat flour
1 c. wonderslim
just over 1 c. of honey
1/4 c. (heaping) *liquid lecithin (it works best if you pour this into the wonderslim--it's very sticky and is a mess if it touches anything)

1 1/4 c. water + 1/4 c. (heaping) yeast
1 1/2 T egg replacer powder
7 c. flour
4 3/4 t. salt

Follow the other directions above.

*liquid lecithin is still oil, but is supposed to be a healthier type, and is also more concentrated (without adding more calories or fat), so you can use less of it. You can buy it at health food stores. Someday I might post a picture of it.

*This bread stores and freezes really well.

*I've had friends do a half-recipe if they don't need 5 loaves, or if they don't have a mixer that can handle this much flour (a Bosch works the best)

*wonderslim: 3 cups water, 2 cups prunes, 3 T lecithin granules. (I've also done it without the lecithin, and it's fine). You can also use prune baby food


Kari said...

I miss you (and your bosch--haha) and was thinking about you this week while I made this. I did a low fat, non-vegan version. I used the eggs but replaced oil with applesauce. I think the whole wheat flour I used was a red wheat (heartier) too. Yummy!

mare said...

Yay. i made this bread yesterday and had my first slice this morning for breakfast! sooo delicious! thanks for sharing.