Vegan Whole Grain Bread

 In Bread, Dairy Free, Vegan

Vegan Whole Grain Bread

I’d like for my last meal to include this vegan whole grain bread.  Partly because it is one of the most versatile breads I have ever made but mostly because it is seriously delicious.

Vegan Whole Grain Bread

Yesterday, I ate a peanut butter and jelly sandwich on this bread and today I had a hummus and roasted eggplant sandwich on it.  It tasted good both ways (which, I might add, were vastly different flavors).

Vegan Whole Grain Bread

Earlier this week I thought perhaps I should give up eating bread.  It’s filling and usually leaves me with a plush tummy afterwards.  But then I thought: nah!  I’d be pretty miserable if I couldn’t eat bread.  It is one of my favorite foods, after all…

This temporary lapse in judgment came while trying on swimsuits.  I ordered two new suits (I am grossly overdue for new ones) that I saw on sale, thinking ahead to our beach trip in March and our summer trips, which will inevitably include pools and/or the beach.  Both suits were modest and conservatively cut and I thought they’d be flattering.  Sigh…

The first was fine.  A basic black one-piece.  No pizzaz or wow! factor, but good enough for the pool or cabana-lounging.  The second one?  Not so much.  Online it looked cool – a one-shouldered suit with sideswept ruching in an ombre color-scheme.  I thought this would be the season’s winner.

The suit did fit.  It was absolutely the correct size, but when I looked at myself in the mirror, I thought there was surely some mistake.  I don’t have that much skin in those places.  Do I?  I felt like my body had grown exponentially in the time it took me to get that swimsuit on.  Holy wow.  In fact, I was so horrified that I became intrigued.  I looked at myself from every angle as if I had never laid eyes on my own self before.  I even took the suit off and put it back on to ensure I hadn’t put it on backwards the first time.

On paper, I sound like a dreamboat (just kidding).  I am 5’4”, 115 lbs.  I wear a size 0 (or 2, depending on the brand), so you would think I could wear just about anything and look alright.  Right?  Uh, no.

The most troubling part of this debacle was that I never really cared what I looked like in a bathing suit until this moment.  Suddenly, I had a tummy and thighs and hips I never truly noticed.

So, what did I do next?

I returned that damned suit and exchanged it for a bikini!  Because I heard Anne Lamott’s voice in my head:

“Oh my God, what if you wake up some day, and you’re 65, or 75, and you never got your memoir or novel written; or you didn’t go swimming in warm pools and oceans all those years because your thighs were jiggly and you had a nice big comfortable tummy; or you were just so strung out on perfectionism and people-pleasing that you forgot to have a big juicy creative life, of imagination and radical silliness and staring off into space like when you were a kid? It’s going to break your heart. Don’t let this happen.” Anne Lamott from Help, Thanks, Wow!

So, friends, eat the bread and drink the wine and enjoy what makes you happy.  And, seriously, you can’t swim in a muumuu, so put the swimsuit on and jump in!

Vegan Whole Grain Bread

Vegan Whole Grain Bread

  • Prep Time: 2h 10m
  • Cook Time: 40m
  • Total Time: 2h 50m


  • 1 ¼ cups almond milk
  • 3 teaspoons active, dry yeast
  • 2 tablespoons maple syrup
  • 3 tablespoons almond oil plus more for greasing
  • ¾ cup old-fashioned oats
  • 14 ounces white whole wheat flour (about 2 ¾ cups)
  • 3 tablespoons ground flax (also called flaxseed meal)
  • ½ teaspoon cinnamon
  • ½ teaspoon salt

How To Do It

  1. In a small saucepan over low heat, warm the almond milk until it is rather warm to the touch (but not hot or boiling).
  2. Grease a large glass bowl with almond oil. Set aside.
  3. Stir the yeast into the warm milk and allow to sit about 10 minutes.
  4. Meanwhile, weigh the flour in a large bowl.
  5. Whisk the ground flax, cinnamon and salt into the flour until combined. Set aside.
  6. After 10 minutes, add the maple syrup, almond oil and oats to the milk and stir to combine.
  7. Pour the milk mixture into the flour mixture and stir with a wooden spoon. It will become rather stiff before it fully incorporates, so use your hands to knead it. Once fully incorporated, transfer the dough to the greased bowl.
  8. Cover the bowl with plastic wrap and allow to rise about one hour.
  9. Grease a loaf pan with almond oil, including along the rim of the pan.
  10. After an hour, uncover the bowl and remove the dough. It should deflate slightly. Use your hands to form a rough loaf shape and place it into the prepared loaf pan. Leave it uncovered, but allow it to rise another hour.
  11. Heat the oven to 350 degrees (F).
  12. After the second rise, bake the loaf about 40 minutes. It will brown slightly on top.
  13. Remove from the oven and allow to cool in the pan about 30 minutes, then transfer to a rack to cool completely.
  14. Slice only when cooled.
  15. Store the loaf in a sealed bag at room temperature for about 3 days. Don’t refrigerate.
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