Sometimes you want that special touch of homemade bread without all the hassle. That’s why this Vegan Whole Wheat Harvest Bread is a perfect addition to your Tuesday night dinner. Of course, it’s good on a Thursday, Friday or Monday night too. Any night of the week when you want a homemade bread with crispy crust and tender insides, this recipe will do the trick. If you’re into homemade vegan areas, here’s my recipe for Vegan Baked Naan Bread. It’s been a big hit! And how about our Vegan Cheesy Pull-Apart Bread? So delicious!
Homemade bread was one of the first recipes I ever made. I can remember my mom showing me her tricks to making homemade dinner rolls. I like imagine mothers around the world sharing knowledge about cooking with their children. And I think about how the kitchen is the soul of every home, where we all connect for food and companionship.
At least that’s the way it should be. I know not every family has that rosy scenario. Even my home life wasn’t always very rosy, especially when I was a kid and my mom was on her own with four kids and not a lot of food in the pantry. But you know what? Thanks to the compassion of neighbors and family, we got through all of that. And one of the reasons was my mom could make a few ingredients stretch a long way. Homemade bread is just one of those things that can be made for a small amount of money.
How Do You Make Vegan Whole Wheat Harvest Bread?
I could have called this a one-bowl harvest bread, because I do it all in one bowl. I even knead the dough in that one bowl. It works and that means less cleanup too.
I bake this loaf on a pizza stone, to create a nice crispy crust. It’s a dense loaf because I use whole wheat flour, but it has a wonderful flavor. You can almost taste the history in a loaf like this. I like making this whole wheat harvest bread when we’re serving soup, like this Vegan Minestrone.
You may feel like homemade breads take too much time, but this whole wheat harvest bread is a simple, rustic loaf. You do need to allow some time for the dough to rise, but it doesn’t need to be watched. No hovering in the kitchen is required!
Be All You Can Be
I think it’s a good idea to stretch out of your comfort zones. And if this recipe looks good to you, I know there are ways you can make it better. The best way to do that is to customize it to your tastes. If you’re not used to adapting recipes, here are some ideas to getting the ball rolling:
- Add some chopped nuts to the dough, like pecans
- Try adding some different flours, like buckwheat, for a different flavor
- I could imagine some dried fruit in this bread would be delicious
- How about some herbs? I’m a sucker for rosemary in bread!
- Speaking of herbs, I could see adding some dried basil to the dough as well
- Why not serve it with a bowl of olive oil combined with rosemary, basil, and salt? Perfect for dipping!
Go ahead and roll with these ideas, or try out your own. Either way, this Whole Wheat Harvest Bread is ripe and ready for your next dinner. I could imagine serving it with this Vegan Chicken and Rice Casserole.
You know what? We love this recipe for Vegan Whole Wheat Harvest Bread. We hope you do too! If you decide to make it, go ahead and take a photo and share it with us using #namelymarly on Instagram. We LOVE seeing your photos!
A crispy crusty, lightly sweet harvest loaf of whole wheat bread. You'll make this easy loaf again and again because it adds a special touch to a Tuesday night dinner.
- 3 cups whole wheat flour
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 packet instant yeast (2 1/4 teaspoons)
- 1 1/2 cups water lukewarm
Mix together in a large bowl the whole wheat flour, all-purpose flour, salt, and yeast. Stir to combine.
Add the lukewarm water. Stir to incorporate. The dough will sticky so it helps to use your hands.
Cover the bowl with plastic wrap. Set aside for at least 8 hours (overnight works, but so does setting it aside for the day to bake at night).
After the step above is done, place the dough on a lightly floured surface, and mold it into a round loaf. Place on your baking dish (I used a pizza stone). Cover. Set aside for an hour or two to let the dough rise.
About 15 minutes before you're ready to bake, heat your oven to 400F.
Place the bread in the oven and bake for 50 minutes, until the top is golden brown.
Serve with olive oil or vegan butter.
If you love vegan bread recipes, take a look at these:
- Vegan French Bread Recipe by Holy Cow Vegan
- No-Fail Whole Wheat Bread by Loving It Vegan
- Homemade Vegan Gluten-Free Bread by Fork and Beans
- Or why not try this Vegan Savory Zucchini Bread by yours truly!
Whatever vegan bread you’re biting into, enjoy!