Vegan Bread Recipe
Vienna Bread Style

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Vegan Bread Recipe

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Ingredients

Adjust Servings:
Pre-Ferment
10 oz All Purpose Flour
5 oz Bread Flour
1 teaspoon Instant Yeast
1 teaspoon Salt
10 oz Water - Room Temperature
Bread - per loaf
12.5 oz Pre-Ferment
9 oz Bread Flour
1 teaspoon Sugar
1 teaspoon Instant Yeast
1 teaspoon Salt
1.5 teaspoons Vegan Butter melted
5 1/2 oz - 6 oz Water - Room Temperature Start at 5 1/2 oz and add if needed - per humidity

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Features:
  • Bread

Bon appetit, vegan style, the Vegan Chop House way. The home of crazy good food.

  • 6 hrs
  • Serves 2
  • Medium

Ingredients

  • Pre-Ferment

  • Bread - per loaf

Directions

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I have to tell you, I can’t keep this bread in my house. And. it’s not just vegan’s that walk out with it. It’s everyone! Bread is the food of life. Finding a great loaf made from a vegan bread recipe, is almost impossible off the shelf. A large amount of mass produced, factory bread with misguiding labels such as “healthy” contains more chemicals than I’d hope to find in a land fill. You get my point. A great vegan bread recipe can be made at home with a little bit of practice and know-how. Once you learn the basic rules of bread-making you continue to perfect each loaf you make. As the basic rules of bread-making apply to many breads. Vienna bread, has for over a hundred years been at the center of bread making. So let’s start with the king of bread. A Vienna style, vegan bread recipe to bring joy to your taste buds. If it’s bread rolls or burger buns you’re after you should try the Vegan Chop House recipe.

A few basic rules to start with. 1st rule: Don’t get bogged down by all the rules and experts. When I first started, I followed so many rules and opinions. Blah! There can be an air of technical snobbery around bread making. I’ve followed every tiny rule and opinion, while losing site of the major rules and got lost in the art of bread making and the results showed it. Stick with me, let’s keep it simple, until we know better. When something takes so long to produce, you need to trust your tools, your ingredients. Bread making is a controlled science project. Change one element slightly, and you get a different result. The secret for me in learning to make great bread was learning to recognize all the elements and then learning to control them. Once you start using a brand of flour, stick with it. Quality does change. I only use King Arthur brand flour. Find the best brand of flour that you can for consistency. You may think flour is a commodity until you make bread. Go with the best flour, and thank me later for saying so. Learn the habits and results of your yeast. Measure flour and water by weight not volume. Use a stand mixer if possible. If you don’t have one, roll your sleeves up and knead the dough for about 10 minutes to replace 6 minutes with a mixer. This vegan bread recipe calls for two, 1 1/2 pound loaf tins. Using the wrong size loaf tin – too big or too small will guarantee poor results. Make sure you have an oven thermometer. It’s an inexpensive special thermometer that you place into your oven. Don’t trust your oven. Ovens can be off by 50 degrees in either direction in my experience. And lastly, don’t be too hard on yourself if the loaf doesn’t look perfect coming out of the oven. That takes a little bit of luck while you learn a new skill. Either way the taste should still be great.

Before you know it you’ll be making and following your own favorite vegan bread recipe in your own kitchen. There’s nothing like it. I make a minimum of 2 loaves every week. At least one goes in the freezer for a moment or is gifted, and one disappears in front of me. There are no preservatives and other funky stuff I can’t pronounce in this bread. In an airtight container this bread will be good for a week. If it doesn’t get eaten in time, it gets thrown into a bag in the freezer and turned into breadcrumbs for other Vegan Chop House dishes like our Vegan Chop House Jamaican Curry Patties. Bon appetit, vegan style, the Vegan Chop House way. The home of crazy good food!

For some of our Vegan Chop House bakery favorites follow the links to Burger Buns, Hot Dog Buns and Sandwich Rolls, Chocolate Cake, Banana Bread, British Scones, or Pie Crust.

Most of everything I learned about bread making that wasn’t from trial and error came from “The Bread Baker’s Apprentice“. Mastering the Art of Extraordinary Bread, by Peter Reinhart”. A second great and simple resource for overcoming baking problems is at www.kingarthurflour.com

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Steps

1
Done

Ingredients

2
Done

Weigh the water for best results - Add the water. Mix with the paddle attachment for 30 seconds.

3
Done

Change over to a dough hook and continue to mix on a low speed for 6 minutes. The dough should form a ball around the dough hook as it mixes. If you turn the mixer off, the dough should begin to sink very slowly to the bottom of the mixing bowl. The sides of the mixing bowl should be almost clean as the mixer works. After 6 minutes the ball of dough should look relatively smooth in appearance. The dough should also be closer to tacky and not sticky.

4
Done

Spray your hand lightly with cooking oil. Turn the mixer off. Support the ball of dough in your oiled hand, while removing the hook. Take the other hand and peel away the dough hook. Lightly, oil the bowl. Place the dough gently into the bowl. Spray the top of the dough and mixing bowl lightly with the oil. Cover the top of the mixing bowl with a shower cap for best results. Place the elasticated edge around the mixing bowl. A slightly damp kitchen cloth will work as a last resort.

5
Done

Allow the pre-ferment to rise for up to 2 hours at room temperature. Room temperature will dictate the speed of the rise. In 60 minutes, check to see the speed of the rise. The pre-ferment needs to double in size. The first rise should happen within the first 30 to 60 minutes. We don’t want it too fast.

6
Done

Once the pre-ferment has doubled in size, remove the cover and lightly push down on the dough. This is called degassing. You don’t need to be aggressive with the dough. We are just pushing most, not all of the air out of the dough. Lightly spray the surface of the dough again and recover. Allow the dough to continue to rise again to double the original size. This will not take longer than an hour after the degassing. Check on the dough in 30 minutes.

7
Done

Lightly flour a flat surface. Place the pre-ferment onto the floured surface. Shape lightly into a roll of about 8 inches long. Take the edge of a knife and pull through the flour on the surface. Do this to both sides of the knife. Now cut the dough in half. Weigh the dough. You should have approximately 2 halves of 12.5 ounces each.

8
Done

Set aside.

9
Done

Vienna Bread - Per Loaf

Do not try doubling up the ingredients and mixing 2 loaves at a time. Most home-use stand mixers can’t take it! Into a stand mixer place the flour, sugar, yeast, and salt. Mix with the paddle attachment on a low speed for 1 minute.

10
Done

Cut up the pre-ferment into about 8 pieces. While the mixer is on a low speed add the pre-ferment, one piece at a time. Add the melted butter. Mix for 1 minute. Add the water. Mix with the paddle attachment for 30 seconds.

11
Done

Change over to a dough hook and continue to mix on a low speed for 6 minutes. I use one click up from the lowest speed. The dough should form a ball around the dough hook as it mixes. If you turn the mixer off, the dough should begin to sink very slowly to the bottom of the mixing bowl. The sides of the mixing bowl should be almost clean as the mixer works. At the very bottom of the mixer about an inch-wide area of dough should try clinging to the bottom of the bowl as the mixer works. After 6 minutes the ball of dough should look relatively smooth in appearance. The dough should also be closer to tacky and not sticky.

12
Done

Prepare a large mixing bowl by spraying lightly with cooking oil. Spray your hand lightly with cooking oil. Stop the mixer and raise the hook. Move quickly to place your sprayed hand under the ball of dough. Support the ball of dough in your oiled hand. Take the other hand and peel away the dough hook. Allow the dough to fall into the newly prepared mixing bowl. Spray the top of the dough and mixing bowl lightly with the oil. Cover the top of the mixing bowl with a damp kitchen towel. I use shower caps for best results. Place the elasticated edge around the mixing bowl.

13
Done

Repeat for the second loaf.

14
Done

Rise

Allow the dough to rise for up to 2 hours at room temperature. Room temperature will dictate the speed of the rise. Your climate and humidity will help dictate the speed of the rise.

15
Done

In 30 minutes, check to see the speed of the rise. The dough needs to double in size. The first rise should happen within the first 30 to 60 minutes. We don’t want it too fast. Once the dough has doubled in size, remove the cover and lightly push down on the dough. This is called degassing. You don’t need to be aggressive with the dough. We are just pushing most, not all of the air out of the dough. Lightly spray the surface of the dough again and recover. Allow the dough to continue to rise again to double the original size. This will not take longer than an hour after the degassing. Check on the dough in 30 minutes.

16
Done

Proof

Lightly flour a flat surface. Place the dough onto the floured surface. Shape lightly into a roll of about 8 inches long. Hold out both hands in front of you. The tips of your thumbs should be touching, and your little fingers should be furthest left and right of your thumbs. Gently press your touching thumbs down onto the dough roll about two-thirds down the roll. By gently pushing down on the roll, we are pushing the gas into one side of the roll. This brings the surface under tension which will help create the clean shape we want. Take the larger portion and now help it over the smaller portion. Gently move the edge together, keeping the surface under tension. You should end up with an oblong roll of dough approximately 9 inches long. Lightly spray the loaf tin with oil. Place the dough, gently into the 1 ½ lb. loaf tin. Lightly spray the dough with oil and cover with a shower cap or a dry kitchen towel. A shower cap works best as it stays away from the surface of the dough as it rises. Allow the dough to rise for 60 minutes. This is the proofing stage. The dough should double, filling the loaf tin.

17
Done

Bake

Make sure that the highest rack of the oven is in the middle of the oven. Place a small baking tin onto the lowest rack of the oven. Turn on the oven to bake at 450 F/ 232 C. Allow the oven to heat for 30 minutes.

18
Done

Your loaves should have proofed for a minimum of 60 to 90 minutes. Check the temperature of the oven is at roughly 450 f/ 232 C. If you have a spray bottle, fill it with clean water. We will spray the walls of the oven after the bread has been placed into the oven. If you don’t have a spray bottle, place a half cup of water into a bowl and place close to the oven. We will do our best to flick water into and onto the walls of the oven.

19
Done

Separately, Boil a cup of water. Place the boiled water into the small baking tin in the oven and close the door. We are steaming the oven. Quickly and gently place the loaf tins close to the oven. Remove the shower cap or towel with caution. Try not to touch the surface of the bread. Remove the covers from both loaves. Open the door of the oven and place both loaves onto the middle rack – length ways. Close the door.

20
Done

Count to 30 and then open the oven door and spray the walls quickly with 5 or 6 pulls of the trigger. Use the equivalent if you’re flicking. Close the door. Count to 30 and then open the oven door and spray the walls quickly with 5 or 6 pulls of the trigger. Use the equivalent if you’re flicking. Close the door. Reduce the temperature to 400 F/ 204 C, and bake for 10 minutes without opening the door.

21
Done

At 10 minutes open the door and turn the loaves 180 degrees. Close the door and bake for a further 10 minutes. If you’ve followed the directions, the internal temperature of the bread should be a perfect 200 F/ 93 C, the crust should be a rich golden brown. Remove the loaves from the oven. Immediately flip the loaves out of their tins and onto a cooling rack.

22
Done

Cool

Allow to cool for at least 30 minutes before tasting, slicing or serving.

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