Years ago a chef gave me her recipe for Swope Bread, and I have finally veganized it. It is super fast to make as it does not use yeast and is moist and delicious with a touch of sweetness. I use Lakanto granulated monk fruit in my recipe to make it sugar free but you may use regular, coconut, or date sugar if you choose. This bread is good warm out of the oven, but delicious the next day(s) as well. I store it in the fridge.
Note: I have made a variation of this bread with more fiber by adding wheat bran and various seeds. You can find it here at Quick Whole Wheat Seedy Bread.
Makes 1 loaf
Ingredients
2 cups whole wheat flour (you can also use spelt or einkorn)
1/2 cup all purpose flour (sub more whole wheat flour for completely whole wheat)
1/4 cup sugar or sugar substitute (I used Lakanto Classic Monk Fruit)
1 tsp salt
2 cups soy milk
2 tsp cider vinegar
2 tsp baking soda
Instructions:
Preheat oven to 375 degrees and line a bread pan with parchment. (oil the sides that parchment paper will not cover as this bread will stick to the pan)
In a large measuring cup mix together the vinegar and soy milk to create a soured milk. Let sit for at least 5 minutes.
In a large bowl mix the flours, sugar, and salt. (Do not add the baking soda to the dry ingredients.)
Stir the baking soda into the soured milk until dissolved and then add the milk mixture to the dry ingredients. Stir until combined and pour into parchment lined bread pan.
Place the bread pan in the oven and turn down the heat to 350 degrees. Cook for 45-50 minutes or until done. Cool on a baking rack.
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