Low Iodine Vegan Whole Wheat Bread
Total time2 hr 25 min
Prep time20 min
Cook time35 min
4.5(19)
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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
- 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.
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