Who doesn’t like fresh bread! It elevates a bowl of soup into a delicious meal, makes a special addition to a breakfast plate, and is always welcome for snack time smeared with butter and jam.

This is a great everyday bread. Its full of whole grains, but isn’t dry and dense. And it uses a super fun ingredient you may or may not have heard of…Aquafaba. Its the liquid you drain off of beans, usually chicpeas. If you haven’t used Aquafaba yet, this stuff is magic! You can use it to make meringues, in frostings, to make mousses and other desserts…I’ll definitely come back with something aquafaba soon! But here its used as an egg replacement in the bread, helping to give it a soft chew. It is also used as the glaze for the top of the bread, resulting in that pretty finish that you usually only get with eggs.

Not only does this bread recipe use whole wheat flour, but it benefits from the addition of whole oats, which are not only a heart healthy whole grain addition, but are great for increasing satiety and lowering bad cholesterol. The Flax inside also adds Omega 3 Fatty Acids, fiber and is a fantastic source of lignans which can reduce inflammation in the body.  All this, wrapped up in a comforting slice of homemade bread!

Whole Wheat Bread with Oats and Flax

Yield: 2- 8 inch loaves (16 Rolls, 8 burger buns, or 4 soup bowls)

Ingredients:

1 package active dry yeast

4 Tablespoons agave or sweetener of your choice

(organic sugar, maple syrup)

1 cup warm water

1 1/2 cups whole wheat flour

1 1/2 cups all purpose flour

6 Tablespoons vital wheat gluten

1 1/2 teaspoons salt

1/4 cup ground flax seed

1 cup oats

1/2 cups plain soymilk (or non-dairy milk)

1 Tablespoon vegetable oil

6 Tablespoons chicpea Aquafaba (the liquid drained from a can of chickpeas)

Procedure:

In a stand mixer, dissolve yeast and sweetener in the warm water. Allow to proof for 10 minutes. It should be frothy. If not, start over.

In a separate bowl, sift whole wheat flour, all-purpose flour, wheat gluten, salt and ground flax seed. Pour any flax hulls out of the sifter back into the flour mix and add the oats. Blend well with a whisk.

Mix the soy milk, oil, and aquafaba. Heat in the microwave or on the stovetop until just warm. Add the wet mixture and 2 cups of the flour mix into the yeast mixture. Mix well with the paddle attachment.

Stir in the remaining flour mix, 1/2 cup at a time, mixing well at low speed after each addition. Add more flour in Tablespoons if necessary until dough cleans the sides, but is still a little bit sticky.

When the dough has pulled together, switch to the dough hook. Allow to knead about 6 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until approximately doubled. Because of the whole grains, it will take about 60 minutes to rise.

Lightly oil 2- 8 inch bread pans. Shape into 2 equal loafs and using a knife, score down the middle. Cover and allow to rise for 60 more minutes.

Preheat oven to 425 degrees. Place the loaves in the oven and immediately reduce heat to 375 degrees. Bake until just golden about 25 minutes. Brush the tops with aquafaba, and put back in the oven for 5 more minutes, or until brown.

Remove from pan and allow to cool on a wire rack. Eat up!

*I use this bread for all kinds of things. Rolls, Burger buns, and Bread bowls for soup! Its really just about how you shape them and how long you cook them. Remember to brush the tops with aquafaba 5 minutes before pulling them out of the oven, and cool on a wire rack. Here’s a little cheat sheet:

Rolls– Divide into 16 even pieces after the first rise. Roll into balls and place in baking dish. Cover with a towel for the second rise. Bake 12-15 minutes.

Buns– Divide into 8 even pieces after first rise. Shape into flat rounds (don’t make them round or you will have giant rolls, not buns). Allow to rise again. Bake  18-20 minutes.

Bowls-Divide into 4 even pieces after the first rise. Shape into wide rounds, but not as flat as the buns. Allow to rise again. Bake until it sounds hollow when tapped 20-25 minutes. 

*Here are some recipes to use up that can of chicpeas you now have!

Recipes with Chicpeas

Chicpea ‘Tuna’ Salad

Smoky Chicpea Soup