Dulce De Leches and Agave Multigrain Loaf. Mildly sweet and great toasted with tea or coffee. Vegan Recipe.
Recipe Snapshot
- Prep time: 35 minutes
- Cook time: 45 minutes
- Total time: 80 minutes
- Yield: 10 servings
- Category: Bread
- Cuisine: American, Vegan
Ingredients
- 3 cups whole wheat flour
- 1 cup bread flour
- 1 cup oats
- 1/2 cup flax seeds
- 1 teaspoon raw sugar
- 1.5 teaspoons active yeast
- about a cup of water
- 5-6 tablespoons vegan dulce de leche frozen yogurt (more for a sweeter bread or use any non dairy yogurt)
- 1 tablespoon vegan butter
- 2 tablespoons agave syrup
- 1/2 teaspoon salt
Method
- Add the yeast and sugar to warm water and mix well. Let stand for 10 minutes or until frothy.
- In a blender, dry blend the flax seeds and oats. You can use flaxseed meal as well.
- In the mixer bowl add the flours, salt and the oats and flaxseed and mix.
- Add in the yeast mixture, softened butter, dulce de leche and agave syrup.
- Knead the dough for 8-10 minutes, scraping sides every 2-3 minutes. add more flour or water in little quantities if needed.
- Place dough in a covered container in a warm place for 1.5 hours. Spritz the top of dough with some oil spray.
- Punch it lightly and shape into a loaf by pulling on all sides, or by rolling it out into a rectangle and rolling the rectangle from one side and tucking the edges under.
- Place loaf in greased bread pan. Spritz te top with a little oil spray and cover with damp towel.
- Place it in a warm place or warm oven for about an hour.
- Remove towel, spritz top with some water and bake at 375 degrees F for 40-45 minutes.
- Remove bread from pan and let cool for atleast an hour.
- I usually refrigerate it for another hour before slicing. The breads are usually quite fluffy and soft and refrigetation makes them a bit firm for nice and clean slices!
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.