Best Homemade Vegan Bread Recipe
Dill Bread has a generous addition of sage along with dill and fennel which really makes a tasty bread!
Loaf Bread, Savory Bread
active dry yeast
lukewarm water for the yeast, 100°-110°
lukewarm water - for later
all purpose unbleached flour
whole wheat pastry flour
for coating the dough
for working in the dough after it has risen once
Add yeast to ½ cup lukewarm water (100°-110°)
Set aside for about 10 minutes.
Add flours, sugar and salt to a large bowl.
Pour the yeast mixture and the other ¾ cup lukewarm water into the well.
Stir from the center of the well and slowly stir in the flour from the edge.
When incorporated, turn the dough out onto a floured surface.
Knead about 5 to 8 minutes and add more flour if it seems too sticky.
Form into a ball and transfer into a large bowl that has been coated with oil.
Turn the ball so that it is evenly coated.
This is important so that a dry layer doesn't form on the dough.
Cover with a towel and set in a warm dry place (I put mine inside the oven, not turned on).
Let rise about 1 hour or until doubled in size.
Uncover the dough and punch down to expel the excess air.
Work in (in a folding and kneading motion) ⅛ cup olive oil a little bit at a time and at the same time work in the sage, dill and fennel.
Roll out to a ½" thick round.
Place on a lightly oiled cookie sheet.
Cover and let rise, again, about 1 hour.
Prick the dough, lightly, a few times around the top of the dough (see the photos below).
Bake at 400• for 25 minutes or until golden brown.
Let cool a bit before cutting.
Easily freezable. Just use a freezer safe ziploc bag and you've got it done.
full length slices