No-Oil Whole Wheat Bread for 2-lb. Bread Machines
Great whole wheat bread, made without oil or dairy! Intended for 2-lb. bread machines. For best results, add the ingredients in the order suggested in your machine’s manual.Last updated Sept. 25, 2019.
Equipment
- 2 cans from 46 oz. pineapple juice with one side cut off.
- 2 lb bread machine
Ingredients
- 1 ⅔ cups aquafaba also known as chick-pea broth, or water could be used.
- 2 ⅔ cups whole wheat flour
- 2 cups bread flour
- 2 tablespoons vital wheat gluten or high gluten flour optional, but highly recommended. (If you had to, you could also substitute with more bread flour.)
- 2 tablespoons sugar
- 1 teaspoon salt 1 ½ tsp. if water is used
- 2 teaspoon active dry yeast
Instructions
- Pour the aquafaba into the bread machine pan, attempting very accurate and precise measurements. A glass or clear plastic measuring cup is best, to get just up to the intended line.
- Stir flour before measuring. Overfill measuring cup by spooning flour in, and then level off with knife before adding to bread machine pan. Don't scoop up flour with measuring cup.
- Add the remaining ingredients. Make sure the yeast doesn’t come into contact with the liquid by placing it in a shallow dip (created with a spoon or your finger!) at the top of the ingredients.
- Choose the dough setting on the bread machine, unless you want to bake in your bread machine, and press start.
- If baking in the bread machine, choose whole wheat setting, and wait for the cycle to complete! Fresh bread!
- After the initial dough program is complete, pre-heat oven to 200°F.
- Remove dough from bread machine and place on a lightly-floured surface, knead gently a couple of times, and then split into 1-lb. balls. (I use a kitchen scale to weigh mine and split.)
- Place dough into pineapple juice cans, lined with Teflon sheets. (See post below recipe.)
- Place cans into 200°F oven, turning OFF the oven. Let rise for 50 minutes to 1 hr.
- Bake at 350°F over for 40 to 50 minutes, until golden brown on top.
- Remove cans from oven, cool slightly, and dump bread out to cool completely.
Notes
- Make sure all ingredients are at room temperature.
- Really do get some vital wheat gluten, or high-gluten flour. Bob's Red Mill "Vital Wheat Gluten" is what I've been using lately, but even the generic brands will do. This really helps the bread have some sponge, and bend, instead of breaking and crumbling easily. It's really worth it! I've also now doubled the amount of vital wheat gluten to 2 Tablespoons (and I often have more rounded Tablespoons than precise, flat ones.)
- Bread will slice better after it’s cooled.
- Around here, bread lasts about a week on the counter in a sealed bag. But, it also freezes very well, or store in the refrigerator.