I baked these on Sunday and froze them for the coming weeks. We thawed a half for barbecue sandwiches (using soy curls) last night. These may be the best loaves I’ve baked yet.
Today’s chores included a long walk, a trip to the dump, baking more sandwich loaves for the week, making a batch of hummus, and setting up this standing desk converter.
And now we have sandwich bread for the week. Like my breakfast loaves, these have no added oil. Except for possibly the top crust, they are also free of problem ingredients for Andrea so she can enjoy them too.
Making some bread for sandwiches. Setting these to rise while we take the dogs for a walk in this wonderful weather.
Jump directly to the recipe. This recipe is vegan and compatible with a whole food, plant based, no oil diet. This recipe is not gluten free. I have been baking spent grain bread for a few years. I had spent … Read More »
Another success, making the dough for our pizzas without oil this time. Consensus was the dough was even better; crispy, chewy, great flavor.
First experiment baking with aquafaba was a huge success. Crust is light and crunchy, texture is airy, flavor is great. Also, I love the color of these finished loaves. My only problem is keeping myself from eating them both right now.
Into the form they go for a second proof while the oven heats up. Happy with the first rise, optimistic these will turn out well with the changes to the recipe.
I have been changing my spent grain recipe almost from the start. First I tweaked to replace the milk with beer and oil. For this batch, I dropped the oil and egg replacing them aquafaba. Texture while kneading was great and first rise is going well.
Today I am making more spent grain bread. I like reusing what otherwise would be brewing waste. I eat this as part of my breakfast everyday. Going to try removing the oil from this batch.