• 1/2 cup (125 g) eau chaude
  • 1 Cuill√®re √† Soupe sucre brut ou 2 cuill√®res √† √©rable soup/agave
  • 1 Cuill√®re √† soupe levure active
  • 1/2 cup (125 ml) lait d’amande chaud ou autre lait non laitier
  • < span class="wprm-recipe-ingredient-unit-system wprm-recipe- ingredients-unit-system-1" >2 Cuill√®res √† soupe < /span> huile
  • 3 cups (375 g)) farine √† pain biologique ou farine all usage ou farine blanche non blanchie (voir la section des notes pour le pain 100 % de bl√© entier )
  • 1 1/4 cuill√®re √† th√© (1.25 cuill√®re √† caf√©) sel
  • Preparation

  • In a bowl, raise the yeast by mixing warm water, sugar and yeast. Leave for 5 minutes or until foamy.
  • In another bowl add the dry ingredients and mix well

    < /li>

  • Add the yeast mixture, oil and warm almond milk and knead for 8 minutes to form a smooth, non-sticky dough.
  • Add more water or flour if needed. I added another tablespoon of water. This depends on the consistency of the plant-based milk and whether you used sugar or maple syrup.
  • Spray water over it. < /div>
  • Cover the bowl with a towel and let rise for 1.5 hours or until doubled in size.
  • Remove the dough, deflate and shape into a loaf, roll into a jelly roll, or pull on all sides .
  • < div class="wprm-recipe-instruct ion-text" style="margin-bottom: 5px";="">Place the greased bread in the pan or lined with parchment paper. Spray water on it, then spray oil or dust with flour.
  • Cover lightly with a towel and let rise until doubled in size has. 30-40 minutes.
  • Bake in preheated oven at 370 degrees F / 190 ¬ļC for 35-40 minutes.
  • Remove the bread from the pan. Allow to cool completely before cutting.
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