Have I ever mentioned that I am terrified of yeast? For real, I am. Not sure why either. My daughter on the other hand jumps right into baking yeast bread with no problem. And her bread is really good too.
Anyway, I came across this recipe by Gemma at Bigger Bolder Baking for a no yeast bread. Now, Gemma is not vegan but she gives vegan options for her recipes. So, when I watched her video on this bread, I said to myself, "I think I can make this". So, with lots of hesitation, I made it and it turned out perfectly. I couldn't believe it. My first loaf of bread. ha ha
Now, I want to share my version of this vegan no yeast bread. Here we go. Here is what you will need.
1 cup oats, (I used quick oats)
1 cup vegan plain, unsweetened yogurt
1 cup plain, unsweetened plant milk
1/4 cup a neutral oil
1/4 cup agave
1 flax egg
1 1/3 cup whole wheat flour
1 cup all purpose flour
2 1/4 tsp baking powder
1/4 tsp baking soda
1 1/4 tsp salt
In a large bowl, combine the oats, yogurt, milk, oil, agave and flax egg and let it sit for at least 35 minutes, 45 minutes is best.
Pre-heat your oven to 375 degrees and make sure your loaf pan is ready before the next step.
In another bowl, combine the flours, baking powder, baking soda and salt.
Add the yogurt/oat mix to the dry ingredients. Mixing until you see no more dry flour. Do not over mix as that will toughen your bread.
Spread your batter into a lightly oiled loaf pan and smooth the top making it even.
This part is optional: you can add some whole oats on top of the bread to make it look pretty.
Bake for 50 to 55 minutes. Insert a toothpick in the center to make sure your bread is ready. If the toothpick comes out clean, your bread is done. Remove from the oven and let cool for about 15 minutes. Carefully remove the loaf of bread from the loaf pan and set it on a cooling wrack for at least an hour.
Slice it up and serve. I had mine with vegan butter and homemade raspberry chia jam. Enjoy.