Awesome Vegan Whole Wheat Stout Loaf
This started three years ago as a personal challenge. I’d been looking up a recipe for 100% whole wheat bread and was told that it was really difficult to make really great tasting bread without at least some white flour, or copious amounts of butter.
It took several tries, dozens of recipes, different flours and experimenting with plant fats but I did it. I’ll save you several thousand hours of research and give you the quick and dirty rules that I’ve learned on my endeavor. First, flour matters. A lot. I tried several brands and so far King Arthur Premium Whole Wheat Flour was vastly superior to others I tried. Soft, flavorful, not at all grainy or dry. Second was the issue of fat. Bread needs fat. I love making brioche, the yolks and butter and incredible in the final results, but I wanted to make it all plant based, mostly because I love to torture myself with endless kitchen trials and internet research. I tried different oils, but in the end, the fat from coconut milk was incredible. It gave the bread a dairy like texture and flavor, and a softness that I couldn’t get with anything else.
And then there was the beer! We’ve already talked about how sometimes beer isn’t vegan, or ever vegetarian for that matter, but pick the right beer and the results are perfect. My first choice for a bread baking liquid is usually a bottle conditioned wheat beer, the active yeast is fabulous. I tried that, a pale ale, and even a saison. In the end, the roasty flavors of a stout complimented the whole wheat perfectly.
So there you have it. A loaf of 100% whole wheat beer, made with just plants and beer. And it’s amazing.