#vegan
Ingredients: whole wheat flour, warm water, tsp dry yeast, tsp salt, tbsp sugar, tbsp vegetable oil, Additives to taste and optional (spices, seeds, dried fruits)
Cooking method:
Activate the yeast: Pour all the water into a bowl. It should be warm (about 38-40°C). Pour sugar and completely dissolve it in water, stirring. Add yeast and mix. Cover the container with a towel and leave for about 10 minutes until a “cap” forms and the mass becomes frothy.
When ready, add salt. Gradually sift the flour, first mixing with a whisk, then with a spoon.
When about 250 g of flour is added, it is necessary to pour in the butter to the dough and mix well. At this stage, you can mix some additives into the dough (seeds, for example). I have the classic version without additives. Then continue to add flour and knead the dough with your hands. It took me 400 g of flour. The dough should be almost non-sticky to your hands (just a little sticky).
Transfer the dough to a container greased with a small amount of vegetable oil. Leave to rise in a warm place for 45-60 minutes. It should roughly double in size.
Then the dough needs to be kneaded a little and put either in a baking dish or on a silicone mat for 20-30 minutes so that the dough rises. I left it for 30-35 minutes. If your mold is not silicone, lightly grease it with vegetable oil. I baked in silicone, without greasing.
Bake in a preheated oven at 200°C for 30-35 minutes. I left the finished bread to cool for about 40 minutes on a wire rack, covered with a towel. Then she wrapped the bread in a towel and left it in this position until the morning. So his crust did not dry out, but remained soft.
It is delicious to make various sandwiches with this bread. For example, I have silken tofu, carrot "salmon", cucumber and green onions. Or the most delicious bread spread is butter and jam on top😍😋.