Anti Inflammatory Vegan Whole Wheat Bread
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
12 servings
- 1 cup warm water (105–110°f / 40–43°c)
- 2 ¼ tsp active dry yeast (1 standard packet)
- 2 tbsp maple syrup
Ingredient noteAdded sugar is limited on an anti-inflammatory diet. This recipe contains about 2.2 g of added sugar per serving, which is likely acceptable for many following the diet. If you prefer to always avoid maple syrup, please tap it and change its rating to Red.
- 2 tbsp olive oil, plus more for the bowl and pan
- 1 ½ tsp fine salt
- 3 cups whole wheat flour, plus more for kneading
Instructions
- 1
Combine the warm water, yeast, and maple syrup in a large mixing bowl and stir briefly. Let stand for 5–10 minutes, until the surface is foamy and the mixture smells yeasty — this confirms the yeast is active.
- 2
Add the olive oil and salt to the yeast mixture and stir to combine. Add the whole wheat flour, 1 cup at a time, stirring after each addition until a shaggy dough forms and pulls away from the sides of the bowl.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!