Wednesday, May 4, 2011

Agave Grain Bread

This is one of the tastier breads I’ve made.  It comes from the user manual for my bread machine so it is super easy.  The original recipe is Honey Grain Bread so I just swapped the honey for agave.  The rest of the ingredients were already vegan (provided you use non-dairy margarine, of course).  Although the top of the bread looks a little, um, rustic, the taste and texture is absolutely fabulous.  If you aren’t going to finish eating it in more than a couple of days, however, it will get a little dry and may be best for toast.  

Agave Grain Bread


1 cup water
2 tbsp. non-dairy margarine
1 ½ tbsp. agave
1 tsp. fine sea salt
2 ¼ cups bread flour
1 cup whole wheat flour
½ cup quick cook oats
1 packet active dry yeast


1.    Measure and add the water, margarine, and agave to the bread pan.
2.    Measure and add the salt, flours, and oats to the bread pan.
3.    Form a well in the center of the flour.  Pour the yeast into the well, being careful not to let the yeast come into contact with the liquid.
4.    Refer to the instructions in your bread machine’s manual for settings.  (I used the “Whole Wheat” setting with “light” crust color.)

Makes one 1.5-pound loaf.

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