I know everyone’s been making sourdough and ciabatta and babka and … any other type of bread that takes time and gets dough all over your hands. I’ve been making lots of these hey-I-can’t-get-the-dough-off-the-counter breads too, but I am a sucker for a relatively unmessy and easy quick bread. And as the reasonable heavy duty baking season is coming to a close (as in it’s unreasonable to turn the oven to 400 degrees for 50 minutes in 100 degree weather), I’ve decided to start a quick bread summer series! I’ll be posting a quick bread recipe at least twice a month, and one of those recipes will be gluten free!* Most of these will come in the form of muffins, as these tend to have the shortest baking times, but expect some loaves and scones as well. I hope that these recipes will inspire you to turn on your ovens, if only for 20 minutes, when the sun and humidity is overbearing and your hunk-of-junk air conditioner stops working.
The first recipe in this series is more fitting for spring or fall than for summer, but it’s a perfect bake for May, right before the heat becomes too unbearable to bake a whole loaf of bread.
Call me crunchy, but I actually like whole wheat. Even as a kid, I sometimes chose whole wheat bread over white bread or potato bread (two very popular varieties in my house as a child).
And my favorite type of whole wheat bread was the honey loaf with nuts and seeds sprinkled on top.
To keep this loaf vegan, use agave nectar or maple syrup instead of honey. If you’re lucky and live by a natural food market, you might be able to get your hands on “bee free honee.” I’ve seen some brands made with apples!**
And, for my fellow crunchy ladies and gents out there, I made this bread as wholesome as could be: it’s made with 100% whole wheat, no cane sugar, and no oil. That’s the trifecta of healthy bread, right? That means you can eat the whole loaf in one sitting. No consequences.
This bread is dense and moist and is perfect toasted with a slab of peanut butter or avocado.
Makes one loaf, about 14 slices
Total Time: 45 minutes, Active Time: 10 minutes
2 cups unsweetened plant based milk***
1/4 cup bee free honee or other liquid sweetener
2 cups whole wheat flour
1/4 teaspoon salt
4 teaspoons baking powder
Nuts, seeds, or oats for sprinkling on top
- Preheat the oven to 350 degrees and lightly grease a nonstick bread pan.
- Either on a stove top or microwave, heat up the plant based milk until it is lukewarm (no need to boil). Mix in the liquid sweetener until dissolved.
- Pour the sweetened milk into a large bowl. Slowly start adding the flour, 1/2 cup at a time.
- Mix in the salt and the baking powder.
- Pour the batter into the bread pan. Sprinkle your choice of nuts, seeds, or oats on top.
- Bake for 35-40 minutes. Once finished baking, allow to cool on a cooling rack for at least 15 minutes.
- Serve with nut butters, jams, or mashed avocado! Or just gobble it up all by itself.
*At least one recipe per month will be formulated to be made with a gluten free flour blend, but if anyone has any luck converting the glutened flour recipes to gluten free, let me know.
**Honey is a contentious topic in the vegan community, but, strictly speaking, is not considered vegan as it is an animal product. If you are new to veganism, I suggest researching this issue and deciding where your ethics lie in regards to consuming honey.
***The trick to keeping the fat content without the oil is to use a plant based milk that’s high in fat, so no rice milk or store bought almond milk as they are mostly water. I used homemade walnut milk, but I imagine store bought soy milk will work.