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Brown Bread

2 cups soy milk
2 Tbsp. vinegar
4 cups whole wheat flour
2 cups all-purpose flour
2 Tbsp. vegan margarine, at room temperature
1 1/2 tsp. salt
1 1/2 tsp. baking soda

• Preheat the oven to 425°F.
• In a small bowl, combine the soy milk and vinegar. Set aside.
• Sift together the flours in a large bowl. Using your fingers, rub the margarine into the flours, forming a crumbly mixture. Add the salt and baking soda.
• Make a well in the center and gradually add the soy milk mixture, mixing constantly. Add only enough to make the dough soft but still manageable.
• Knead inside the bowl for 30 seconds.
• Remove to a lightly floured baking sheet and use the palm of your hand to flatten into a 1 1/2–inch-thick disk. Use a knife to score a cross in the center.
• Bake for 25 minutes. Reduce the heat to 350°F and bake for 15 minutes. If the crust is too hard, cover it in a damp tea cloth. Let cool.

Makes 4 servings

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      • Lauren says:

        The bread is delicious. This, however, does not make 4 servings. I would change that to 6, or maybe 8. This bread is a lot for 4. Also, I was thrown off by the amount of flour needed. In the end I may have used less than 6 cups. It was fine. And finally, the recipe does not say what to put the bread on when putting in the oven. I just used a cookie tray.

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