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Coconut Cardamom Bread

When you have a morning at home and feel the need to knead, try this hearty vegan bread recipe. Fragrant, flavorful, and full of whole grain goodness, it is an excellent choice for vegan breakfast or lunch sandwiches or to partner with vegan salads or sou

When you have a morning at home and feel the need to knead, try this hearty vegan bread recipe. Fragrant, flavorful, and full of whole grain goodness, it is an excellent choice for vegan breakfast or lunch sandwiches or to partner with vegan salads or soups.
When you have a morning at home and feel the need to knead, try this hearty vegan bread recipe. Fragrant, flavorful, and full of whole grain goodness, it is an excellent choice for vegan breakfast or lunch sandwiches or to partner with vegan salads or soups.

Coconut Cardamom Bread

Makes 2 loaves

Ingredients:

  • 1 (15-ounce) can coconut milk, shaken well before opening

  • 1/2 cup molasses

  • 1/4 cup vegan margarine, cut into pieces

  • 1 packet active dry yeast

  • 3 cups white whole wheat flour

  • 2 cups rye flour

  • 1 teaspoon salt

  • 2 teaspoons ground cardamom

  • 1-1/2 teaspoons fennel seed

  • 2 tablespoons finely grated lemon zest


Directions:

  1. In a medium saucepan over medium heat, stir together coconut milk, molasses, and margarine. Heat, stirring frequently, until butter is melted and liquids are well-combined. Set aside to cool to lukewarm.

  2. Sprinkle yeast onto the coconut milk mixture and set aside until yeast gets foamy, about 5 minutes.

  3. Meanwhile, in the bowl of a stand up mixer fitted with the paddle attachment, mix flours, salt, cardamom, fennel seed, and lemon zest.

  4. Pour coconut milk mixture into mixer bowl and blend on low speed, stopping to scrape the sides of the bowl 1 or 2 times, until wet and dry ingredients come together to form a rough dough.

  5. Dump dough onto a lightly floured surface and knead until the dough is smooth and elastic, 8 to 10 minutes. Alternatively, you can keep the dough in the mixer bowl, replace the paddle attachment with the dough hook, and knead dough for 8 minutes on medium-low speed until it is smooth and elastic.

  6. Grease a large bowl with oil. Form dough into a ball and place in bowl, turning a few times to coat with oil. Cover with plastic wrap and set in a warm, draft-free area for 3 hours to rise until doubled in size.

  7. Uncover bowl and punch dough down using your fist. Turn dough onto a lightly floured surface and divide in half. Knead a few times and form each half into an oval-shaped loaf.

  8. Place loaves on a baking sheet and cover with a damp (not wet) towel. Let rise until loaves have doubled in size, about 45 minutes.

  9. While loaves are rising, place a pizza stone in the oven, if you have one. Preheat oven to 375 degrees F.

  10. Using a sharp knife, slash the top of each loaf three times (and brush with melted vegan margarine, if desired). Place loaves on the baking stone or place baking sheet in the oven.

  11. Bake for 20 minutes. Lower heat to 350 degrees F. Bake an additional 15 minutes or until loaves sound hollow when tapped on the bottom.

  12. Place bread on a wire rack to cool before slicing and serving.


Cook's note: Eat one loaf and freeze the other! Once completely cool, simply wrap bread in plastic then foil and freeze for up to 3 months.

More tasty vegan bread recipes!
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