Strawberry Ice Cream Loaf

Ingredients

• 2 cups whole wheat flour
• 2.5 cups bread flour
• 1/2 cup oats
• 1/4 cup flax seeds
• 1 teaspoon raw sugar
• 1.5 teaspoons active yeast
• 3/4 cup water
• 7-8 tablespoons vegan strawberry ice cream, (more for a sweeter bread)
• 1 tablespoon vegan butter
• 1/2 teaspoon salt

Steps

1. Mix the yeast and sugar with 1/4 cup warm water, then let stand for 10 minutes or until frothy.
2. Dry-blend the flax seeds and oats in a blender; flaxseed meal may be used too.
3. Mix the flours, salt and blended oats and flaxseed in the mixer bowl.
4. The yeast mixture, softened butter, strawberry ice cream and half cup warm water go into the bowl next.
5. Give the dough 8-10 minutes of kneading, scraping the sides every 2-3 minutes. If needed, add more flour or water in little amounts.
6. Spritz the dough top with some oil spray and put it in a covered container in a warm place for 1.5 hours.
7. Punch lightly, then form a loaf either by pulling on all sides or by rolling into a rectangle, rolling from one side and tucking the other edge underneath.
8. After placing the loaf in a greased bread pan and spritzing the top with a little oil spray, cover it with a damp towel.
9. For about an hour, leave the loaf in a warm place or warm oven.
10. After taking off the towel and spritzing the top with water, bake at 375 degrees F for 40-45 minutes.
11. Let the bread cool for at least an hour after removing it from the pan.
12. The usual approach here is to refrigerate for another hour before slicing. Refrigeration firms the normally fluffy, soft bread a little for neat, clean slices.