This is a very easy recipe with a few ingredients. The procedure seems a bit long, but it is just fermentation time, and you can make this bread while doing other chores. The best thing is that you get two loaves in one recipe. I usually freeze one loaf after cutting into slices.
2-1/2 cups warm water
2 tablespoons yeast
1/2 cup coconut oil
1/2 cup honey or maple syrup
1 tablespoon salt
6 to 6-1/2 cups whole wheat flour
1. Add the yeast to the warm water in the bowl of your standing mixer/a big bowl. Let stand for a few minutes till the yeast starts frothing.
Meanwhile, warm the coconut oil with the honey/maple syrup till the oil melts. Add this mixture to the yeast and water mixture. Also, add the salt. Stir all.
2. Start adding the whole wheat flour gradually while kneading the mixture. Add the flour in small amounts while kneading with the dough hook/hand. Check after adding 6 cups if you need to add more to make a dough that doesn't stick to the hand. Knead well, and keep in a greased bowl. Let the dough rise for an hour or till doubled in size.
3. Grease two loaf pans.
4. Punch down the dough, and let rise again. Punch the dough down again, and divide it into two. Make two balls. Stretch one of the balls into a rectangle as long as the loaf pan. Roll the rectangle into a log, and place inside the greased pan. Do the same for the other ball.
5. Cover the loaves with cloth/plastic wrap sprayed with baking spray. Let the loaves rise again.
Bake the loaves in a preheated oven at 350 °F for 30–35 minutes. Let the bread loaves rest in the pans for 10 minutes before taking them out. Cool on a cooling rack before slicing with a bread knife.
Plant-based muffins are great for breakfast, dessert, or after a workout. They are free of dairy, gluten, sugar, and oil—all of the ingredients that otherwise make muffins unhealthy—and full of whole, energizing real foods. Muffins make a wonderful gift! Share one with a friend and help them to discover how good plant-based baking smells, tastes, and feels.
Now share with them how meat- and dairy-free eating helps us to build a more sustainable world. In a recent environmental assessment, the United Nations reported that a global movement, shifting us all toward a vegan diet is “vital to save the world from hunger, fuel poverty and the worst impacts of climate change.”  Incorporating more vegan foods is a great way to align with conservation efforts. This is why this recipe creates Muffins on a Mission!
2 flax eggs*
1 very ripe banana
3 tablespoons 100% pure maple syrup
1/4 cup unsweetened coconut milk
1 teaspoon baking powder
1 cup oat flour
1/2 cup + 2 tablespoons gluten-free oats
1/2 cup to 1 cup fresh blueberries
1. Make your flax eggs by combining 1 tablespoon ground flaxseed and 2 1/2 tablespoons of water (or for two "eggs,” combine 2 tablespoons flax and 5 tablespoons water) in a coffee mug. Stir and set aside for a few minutes.
2. Preheat oven to 350 degrees and line a muffin pan for nine muffins. I like to use an unbleached, non-toxic muffin liner made by the brand If You Care, which you can purchase on Amazon.
3. In a mixing bowl mash up a soft, overripe banana and add the flax eggs, maple syrup, baking powder, half of the coconut milk and stir. Then add the oat flour and gluten-free oats and stir again. Add in the rest of the coconut milk or adjust to find a consistancy that is not too dry or too wet. Finally, fold in the fresh blueberries.
4. Fill in muffin holders using a big spoon and a small spoon. Bake for 25 minutes and let muffins cool for about ten minutes before tasting.
Delight in the joy and satisfaction of doing something good for your body and our beautiful earth! Take your mission out into the world. Share a muffin.
 Felicity Carus, “UN urges global move to meat and dairy-free diet,” The Guardian, June 2, 2010.
Lacey Ray Althouse is a writer and content strategist for Forkful of Love, www.forkfuloflove.com, a plant-based nutrition and lifestyle blog that she co-founded with her mother, Janet Althouse. She specializes in plant-based nutrition, illness prevention, non-toxic living, and detox-centered diets. Lacey holds a certificate in plant-based nutrition from the T. Colin Campbell Center for Nutrition Studies in conjunction with Cornell University. You can find her in Brooklyn, NY, practicing yoga, or gathering friends for a hiking trip.
There is nothing like the smell of fresh bread baking at home. Seriously. Nothing. This artisanal, whole wheat loaf is a simple, peasant bread that will compliment any meal. Or, on its own -- while you’re entirely, alone, standing at the counter. It’s hearty and delicious. And, it makes great toast the next day -- but -- it won’t make it that long.
No-Knead Whole Wheat Peasant Loaf
Yields 1 Loaf (easily doubled)
Prep Time: 15 Minutes Start to Finish: 4.5 Hours
1.5 Cups lukewarm water (about 100°F
¾ TBS Granulated Yeast (1 packet)
¾ TBS Coarse, kosher salt
3 ¼ Whole Wheat flour
Extra flour (for pizza peel)
Pizza Peel (or an edgeless cookie sheet)
1 Cup water (for baking)
Making the Dough
Pour lukewarm water into a large mixing bowl and sprinkle the yeast on top of the water. Allow it to bloom -- This usually takes around 3 minutes. (Do not use the “rapid rise” yeast for this recipe.)
Add the salt to the water/yeast mixture. Stir gently to dissolve salt and incorporate all yeast granules.
Add the flour to wet mixture. (Be careful not to pack your measuring cups with flour. Lift a loose, heaping cup and brush off the excess gently with your finger.)
Stir, using a wooden spoon or spatula, until just combined into a loose, shaggy dough. (Whole wheat flour will vary in texture, if your dough seems too dry, add a bit more warm water until pliable, but the dough should not be wet)
Cover your dough bowl with a towel and leave it in a warm, dry place to rise.
Allow dough to rise for 2-3 or until just about doubled in size.
Once your dough has risen, you can shape and bake the bread immediately, or, you can store the dough in the refrigerator in an airtight container for up to 2 weeks! If you decide to use the dough later, just begin with the shaping and baking steps, as if you had just prepared the dough.
Shaping & Baking the Loaf
To prepare your oven for baking. Place your bread/pizza stone on the center rack. On the rack below your stone, place an empty, shallow roasting pan.
Flour your pizza peel/cookie sheet liberally with flour.
Now, shape the loaf. This is a No-Knead recipe. Take the dough from your bowl and form into a ball by pulling its sides down underneath itself. You should typically repeat this motion 6-7 times to form a round, smooth loaf.
“Cloak” your loaf in a thin layer of flour. Do this by taking flour in your hands while you shape the loaf. Your loaf should not feel sticky after you have cloaked it in flour.
Place loaf on the floured pizza peel/cookie sheet and allow to rise again for about 40 minutes. Do not cover the loaf.
20 minutes into the second rising period, preheat your oven to 450°F. (Your stone and roasting pan should be inside the oven for preheating.)
When the oven has preheated for 20 minutes (it will not read 450°F yet), dust the top of the loaf with flour.
Slash the top of the loaf, from end to end, twice, with a sharp knife, about ¼ inch deep. You can get creative with slashing -- Crosses, multiple crosses, or scallops.
Now you are ready to bake. Open the oven door quickly, to let minimal heat escape. Slide your loaf from your peel onto the stone. And, pour one cup of water into the roasting pan below the stone. (The water added in the roasting pan at the time you place the loaf in the oven, steams the outside of the loaf as it bakes, giving it a crisp crust.)
Bake for 30 minutes. Your loaf should appear crusty and be a golden brown when it’s done.
Carefully remove the loaf from the oven. When you tap on it -- it should sound hollow inside.
Allow to cool to room temperature on a rack.
Slice and serve!
SInce this recipe calls for only whole wheat flour, it’s crumb is hearty and, depending on how fine your flour is milled, can have grit. For a softer crumb, use half whole wheat flour and half whole wheat pastry flour.
Add herbs. Chop fresh rosemary, thyme, or both finely and add the herbs to the water/yeast mixture and stir before adding flour.