By: Moderator_1
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Ingredients
Serves Tool
Serves To:USMetric| 1/2 | Teaspoon(t) | canola oil, to coat bowl | |
| 1 | Teaspoon(t) | fine sea salt | |
| 2 | Teaspoon(t) | bread machine yeast | |
| 3 | Cup(c) | white whole wheat or regular whole wheat flour, divided | |
| 2 | Tablespoon(T) | non dairy butter, softened | |
| 1/4 | Cup(c) | agave nectar | |
| 1 | Cup(c) | soy milk, heated to 100° f |
Preparation
In a medium-size bowl, combine the milk, agave, and butter. In a large-size bowl, combine 2 1/2 cups (300 g) of the flour, yeast, and salt. Stir the wet ingredients into the dry. Transfer to a lightly floured surface and knead for 8 to 10 minutes, until the dough is smooth and pliable, adding the remaining 1/2 cup (60 g) flour, a little at a time, if the dough is too wet. Shape into a ball. Lightly coat a large-size bowl with oil and turn the dough around to coat. Cover tightly with plastic wrap, and let rise until doubled, 60 to 90 minutes. Lightly coat an 8 x 4-inch (20 x 10-cm) loaf pan with spray. Punch down the dough. Press down into the prepared pan. Loosely cover with plastic wrap, and let rise for another 60 minutes. Preheat the oven to 375°F (190°C, or gas mark 5). Remove the plastic wrap. Bake for 15 minutes, then cover with a piece of foil, because baked goods that contain agave nectar tend to brown up quickly. Bake for another 10 to 15 minutes, or until the loaf sounds hollow when the bottom is tapped. Let cool on a wire rack.
Additional notes
You will have a hard time believing that this sweet, light, and fluffy bread is made of 700 percent whole grain, but the proof is in the pudding. Or rather, in the bread.
I had never heard of agave bread before until I saw this recipe. The bread is very light in texture, especially for whole grain.