INGREDIENTS
1 2/3 c warm (body temperature) water
2 T vegetable oil
3T coconut palm sugar (can use other sugars)
2 t salt
3 1/2 c all purpose whole wheat flour
3T vital wheat gluten
2 t bread machine yeast

INSTRUCTIONS

1. Set bread machine on dough. Add the above ingredients except yeast in the order above. With finger, make small indentation in flour to add yeast; do not have it in contact with liquid. Then, add yeast.
2. When machine is kneading, add more flour a couple tablespoons at a time (if needed) for the dough to cohere into a ball (it’s ok if it’s sticking to the side, though). Try not to open the bread machine while dough is rising so you don’t let the heat out.
3. Once bread machine is done, poke the dough. If it springs back, leave it to rise some more (may need to do this more in the winter). If the finger hole mostly remains in the dough, remove and knead to remove air. Add more flour if needed until a good texture.
4. Fold dough under so that top is smooth and seam is on bottom. Put in a greased bread pan. Will rise quickly, maybe 30 minutes. Put in 350 preheated oven. The loaf will have some oven rise as well, so leave room at top of oven, above shelf. Check in about 20 minutes, but will likely need more time.
5. When loaf is browned and sounds hollow when tapped, it should be done. Take out and cool for a few minutes, then pop out of pan and cool on a wire rack. Do not refrigerate until it is fully cooled (probably a couple of hours).

Our many thanks to Dr. Jan Willer of Chicago for sharing her vegan bread recipe with us!