- 1 cup quick oats
- 1 1/2 tablespoon non-hydrogenated vegan margarine
- 1 pkg active dry yeast
- 1/2 cup warm water
- 1/2 cup molasses
- 2 teaspoon salt
- 4 2/3 cup flour (of choice – I use half whole wheat half unbleached for good density)
- 2 cups boiling water
Bring the two cups of water to a boil, add to the quick oats and the margarine. Let this mixture sit for one hour.
Stir the yeast into the 1/2 warm water and let it sit for five minutes.
Stir the yeast mixture, molasses and salt into the oatmeal mixture.
Stir in as much flour as possible and then turn out onto a floured surface and knead in more flour for about 8 minutes or until its smooth and elastic. (I read once that a yeast vegan bread should be the consistency of an earlobe! it wasn’t until I read that, that I understood “smooth and elastic”)
place the dough in a bowl sprayed with non stick spray, spray the top of the dough and cover with a towel. let rise until double (this time will depend on room temperature, type and freshness of yeast)
“punch down” the dough (this is exactly what it says, deflate it) and cut into two. shape each into a loaf and place in a loaf pan (my loaf pans are non stick but I also spray them with Pam) Let them rise again with a towel covering them.
Bake at 375 degrees for 35 minutes (the smell will make you drool!) and that’s it!
I let mine cool on wire racks, then slice one and place the slices in a large zip lock bag and keep it in the fridge. The other loaf goes in another zip lock bag and goes into the freezer for when the first runs out. This bread is sooo easy and quick (kind of, it takes a lot of time for it to rise and for the oats to sit but you can do all of your other chores during that time. the actual time spent with the vegan bread is minimal) and perfect for everything – toast, sandwiches, etc. and its a breeze to make!
Preparation time: 2-3