bread Archives - Forks Over Knives

Whole Grain Soft Pretzel Bites

Mary Margaret Chappell — Thu, 23 Jan 2025 18:46:26 +0000

Pretzel bites may just be one of the fastest, easiest yeast-bread projects around. First you make the yeast dough and let it rise. Then you shape the dough into ropes and cut them into bite-size pieces—no tricky twisting needed. After that, you boil the bites in a baking soda solution. (Don’t panic! It’s as easy as cooking pasta.) The boiling step lets you skip the second rising time most yeast breads require—and gives the bites that crunchy-chewy, pretzel-brown crust.

Serve the pretzels on their own, or with a tasty selection of mustards for dipping. We love Koops’ Dusseldorf and Organic Spicy Brown Mustards, but French’s classic yellow mustard is also a tried-and-true option. Let us know your favorite mustards in the comments!

Making these pretzel bites for a Super Bowl party? Find our full selection of vegan Super Bowl recipes here, and build a championship-worthy game-day menu!

Tips

Make-ahead: For the best taste and texture, we recommend baking the pretzel bites the day you plan to serve them—but you can prep the dough a day in advance. In Step 2, cover the kneaded dough ball with a kitchen towel and let rise overnight in the refrigerator, rather than setting it in a warm place.

Reheating pretzel bites: Like most soft pretzels, these pretzel bites are best served warm, the day they’re made. The next day, their texture gets more bread-like, but a little time in a warm oven fixes this: To reheat and recrisp the pretzel bites, spread them on a baking sheet and warm them in a 275˚F oven for 10 to 15 minutes.

To make hard pretzels: You can turn day-old pretzel bites into hard pretzels. To do so, preheat the oven to 400°F. Spread pretzel bites on a parchment-lined baking sheet. Place them in the oven; turn the oven off. Let them dry in the oven’s residual heat.

Yield: Makes 80 pretzel bites

Time: 2 hours 30 minutes

⅔ cup unsweetened, unflavored plant-based milk or water
1 .25-oz. pkg active dry yeast
2 teaspoons pure cane sugar
3½ cups white whole wheat or spelt flour, plus more for dusting
1 teaspoon sea salt
2 tablespoons baking soda
Cumin seeds and garlic powder, for seasoning (other options: caraway seeds, granulated onion, or red pepper flakes)
Mustard of your choice, for serving

Instructions

Warm the milk or water until just warm to the touch (105°F–120˚F), then stir in the yeast and sugar. Let stand 5 minutes to activate the yeast; the mixture will become cloudy and have small bubbles on the surface.
In a large mixing bowl, whisk together flour and salt. Stir in the yeast mixture with a spatula or wooden spoon, adding a little more liquid if necessary for the dough to come together and feel stretchy without being sticky. Knead the dough on a floured work surface, or on low speed in a stand mixer with the dough hook attachment, for about 10 minutes or until it is smooth and elastic. Dust dough with flour, shape into a tight ball, and return it to the bowl. Cover bowl with a clean kitchen towel, then set it in a warm place for 1 to 1½ hours, or until the dough has nearly doubled in size and springs back when you touch it with your finger. (Alternatively, place covered bowl in the refrigerator overnight.)
Line two baking sheets with silicone baking mats or parchment paper. Preheat the oven to 400˚F. Transfer the risen dough to a floured work surface, then divide the dough into eight equal pieces. Roll each piece into a ¾-inch-thick rope, flouring the work surface and dough as you go, so that the dough is easy to handle. Using a sharp knife, cut each rope into 10 pretzel bites, then carefully transfer the bites to the prepared baking sheets.
In a medium non-reactive (stainless steel) saucepan, combine the baking soda with 4 cups water, and bring just to a simmer over medium heat. Reduce heat to low, and drop 10 pretzel bites into the water, one at a time. Let simmer 20 to 30 seconds, or until they float to the top. Using a slotted spoon, remove the bites from the water, shake off any excess liquid, and return to baking sheet. Repeat with remaining pretzel bites.
When pretzel bites are cool enough to handle, gently nudge them apart from each other so they have room to bake. Sprinkle each pretzel bite with cumin and garlic or seasoning of your choice. Bake 10 to 12 minutes or until deeply browned. Remove from oven. The pretzel bites will stick slightly to the silicone mat or parchment paper; use a spatula to gently loosen them. Serve with mustard immediately, or cool and store in a paper bag for up to 2 days. To reheat and recrisp the pretzel bites, spread them on a baking sheet and warm them in a 275˚F oven for 10 to 15 minutes.

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No-Fry Frybread

Lois Ellen Frank, PhD, and Walter Whitewater — Thu, 05 Dec 2024 18:25:41 +0000

The following recipe is adapted from Seed to Plate, Soil to Sky: Modern Plant-Based Recipes Using Native American Ingredients by Lois Ellen Frank with culinary adviser Walter Whitewater. Read our Q&A with chefs Frank and Whitewater here.

Almost every Native American community has a recipe for frybread, but most contain lard or oil. This scrumptious no-fry flatbread is completely fat-free! The breads are cooked in a dry cast-iron skillet or on an open-flame grill and have a light texture and a subtle smoky flavor. The bread features baking powder as the raising agent (no yeast) and is ready in an hour from start to finish, including 30 minutes of rising time. Serve with Tomato Pepita Sauce or your favorite soup, stew, or plant-based dip, or use it as a base for sandwich wraps.

For more inspiration, check out these tasty ideas:

Homemade Whole Wheat Sandwich Thins
Vegan Potato Bread
Buckwheat Bread (Gluten-Free)
Or check out our full roundup of Easy and Delicious Bread Recipes

Yield: Makes 8 breads

Time: 60 minutes

1 cup unbleached all-purpose flour, plus more for dusting
1 cup white whole wheat flour
1 tablespoon regular or sodium-free baking powder
½ teaspoon sea salt

Instructions

In a medium bowl whisk together all ingredients. Using a spoon or your hands, gradually incorporate 1¼ cups warm water until dough becomes soft and pliable without sticking to the bowl. If dough feels too dry, add a little water. If it feels too wet, add a little flour.
Transfer dough to a lightly floured surface and knead, folding the outer edges of the dough toward the center, 3 to 4 minutes or until soft and pliable. Return dough to the bowl. Cover with a clean damp towel or plastic wrap. Let rest at least 30 minutes to 1 hour to allow dough to rise.
Divide dough into eight portions. Roll portions into balls.
Heat a cast-iron skillet over high until very hot. (If using an open-flame grill, use medium-low.)
On a lightly floured surface, use a rolling pin to roll a dough ball into a 5-inch disk that is ⅛ inch to ¼ inch thick. Cook disk in hot skillet 2 to 3 minutes or until bubbling and starting to brown. Using tongs, flip bread and cook 2 to 3 minutes more or until puffy. (If using an open-flame grill, cook until bread puffs and starts to brown; turn over and cook 2 to 3 minutes more or until both sides have brown spots and the bread is completely cooked.) Transfer to a basket lined with a clean kitchen towel and cover to keep warm. Repeat with remaining dough balls.

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Vegan Challah Bread

Kathryn Hendrix, RDN, LD — Tue, 26 Nov 2024 18:27:25 +0000

If you’re tapped to bring something to a potluck, this vegan challah bread, with its classic braided appearance, is a showstopper! Mashed white sweet potato adds extra sweetness to the dough. Mahleb (a Middle Eastern spice also called mahlab or mahlepi) is optional, but it’s worth hunting down if you can, as it adds gentle almond-like notes that work well with the sweet dough. The recipe includes instructions for a three-strand braid, but if you’re feeling adventurous, try the six-braid configuration using the directions below. If you’re bringing it to a gathering, wait until the loaf is completely cooled before placing it in a resealable plastic bag for transport. Bring along a towel-lined basket for serving. Challah bread goes well with soups, stews, or your favorite jam or other sweet or savory spread.

Tips

Sweet potato swap: If you can’t find white-fleshed Japanese sweet potato, regular sweet potato will do. It will just create a more orange loaf.

Mahleb: This aromatic seasoning is made by grinding the kernels extracted from pits of a Middle Eastern cherry variety. It can be found at a spice store or Middle Eastern grocery store.

Six-braid challah bread: Divide dough into six equal portions and roll into 16-inch-long ropes. Arrange ropes side by side and pinch together the six ends at the top. Starting with the rope on the far right, cross it over to the left side, first going over the two nearest ropes, then under the third nearest rope, then over the two farthest ropes. Start again with the far right rope and go over two, under one, and over two. Repeat this process, always starting from the right, until the entire loaf is braided. Pinch the ends and tuck them under the end of the challah; straighten the loaf. Using your hands, carefully transfer the loaf to a parchment-lined baking sheet, placing it diagonally if necessary. Continue as directed.

For more inspiration, check out these tasty ideas:

Yield: Makes 1 loaf

Time: 3 hours 60 minutes

4½ cups (540 grams) white whole wheat flour
¼ cup pure cane sugar
1 package (2¼ teaspoons) active dry yeast
1 teaspoon sea salt
1 teaspoon mahleb (optional)
1½ cups warm water (120°F to 130°F)
¾ cup mashed white sweet potato, such as Japanese or Boniato (see tip, recipe intro)
3 tablespoons aquafaba (liquid from canned no-salt-added chickpeas)
1 tablespoon pure maple syrup

Instructions

In a large bowl stir together the first five ingredients (through mahleb, if using). Add the warm water and sweet potato; stir with a fork until combined. Turn dough out onto a lightly floured surface. Knead until slightly sticky but pliable and fairly smooth (8 to 10 minutes). Cover dough with the bowl and let rise until double in size (1 to 1½ hours).
Uncover and punch down dough. Form dough into a ball. Cover with bowl again and let rise again until double in size (40 to 60 minutes).
Uncover and punch down dough again. Cut dough into three equal portions. (Use a kitchen scale if you have one.) Roll each portion into a ball. Roll each ball into a 16-inch-long rope that is evenly thick. Arrange ropes side by side 1 inch apart on a parchment-lined baking sheet. Starting at the midpoint of the ropes, braid them by lifting the center rope and bringing the left rope under it; lay it down. Lift the new center rope and bring the right rope under it; lay it down. Repeat braiding to the end of the ropes. Starting in the middle again, braid the other ends of the ropes. (Braid the ropes loosely, so they have room to rise.) Pinch the ends together and tuck them underneath the loaf. Cover and let rise until double in size (35 to 40 minutes).
Meanwhile, preheat oven to 375°F. In a small bowl stir together aquafaba and maple syrup.
Before baking, brush loaf with half of the aquafaba mixture. Bake 45 to 50 minutes or until bottom of loaf sounds hollow when tapped. Remove from oven and brush with remaining aquafaba mixture. Transfer loaf to a wire rack and cool completely.

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How to Make Delicious Buckwheat Bread (With Just 1 Ingredient!)

Lisa Esile, MS — Wed, 20 Nov 2024 18:55:40 +0000

Occasionally, you come across a recipe that’s truly life-changing. That was the case for me earlier this year, when I first heard of Sarah Cobacho’s single-ingredient buckwheat bread. The concept immediately piqued my interest: Despite being gluten-free for over 20 years, I’d never known it could be so easy to make a gluten-free loaf of bread at home. (Confusing name aside, buckwheat is a member of the rhubarb family and does not contain gluten.)

Much to my delight, homemade buckwheat bread is not only a cinch to make but also moist, sturdy, and delicious. It costs a fraction of the price of store-bought whole grain bread. It requires just 15 minutes of active prep time and one ingredient—raw hulled buckwheat groats. You don’t even need yeast! Plus, it freezes well and is packed with nutrients.

After several months of experimentation and dozens of loaves, I settled on the version below. I like it because it yields a large loaf and is super simple to make—no need to weigh out ingredients.

Read on for answers to some frequently asked questions, plus my go-to recipe.

FAQs

What type of buckwheat should I use?

One of the most critical decisions in the whole process is choosing the right groats. You need to use raw, hulled buckwheat groats, which are pale and yellowy-green (image on the right below). Roasted buckwheat groats (kasha), which are distinguishable by their darker brown color (see image on the left below), will not work.

Can I make this if I don’t have a high-speed blender?

Yes. You can use a food processor or stick blender instead of a high-speed blender in Step 2, but you may need to blend longer (a few minutes) to properly break down the groats. If using a food processor, add the water gradually so it doesn’t leak out—the food processor will be very full! If it gets too full, process the groats in batches.

Can I freeze buckwheat bread?

Yes, just be sure to slice it first; then place it in an airtight container. Freeze for up to 2 months.

What if I accidentally leave the groats soaking for longer than 6 hours?

No problem. The shortest time you want to leave them is 5 hours, but it’s fine to soak them overnight. The distinctive buckwheat flavor becomes stronger the longer you leave it.

Why does it smell funny? Is it safe to eat?

After the slurry sits for 24 hours, it may smell funny. This is normal; it is a product of fermentation. Eating fermented whole plant foods can help promote gut health.

I want to cut it immediately. Do I really have to wait for it to cool down?

It slices better and is firmer if you wait, but if you want to lop off a slice or two, go for it. The rest of the loaf will firm up nicely.

This seems complicated …

It’s really not! After you’ve made it once or twice, it’s easy to get into a routine and time the steps to fit into your schedule.

Buckwheat Bread Recipe (Gluten-Free)

My family has this buckwheat bread recipe on repeat. You’ll want to keep a loaf on hand to enjoy with your favorite spreads and toppings alongside stew or soup or cut into bite-size pieces and served with a plant-based dip. It’s especially good sliced thinly and double- or triple-toasted!

Adding nuts and seeds: If you like nuts and/or seeds in your bread, feel free to stir some into the batter in Step 3, before covering with a clean dish towel and letting the mix ferment. (You can also stir in nuts and seeds after it’s fermented; just be sure to stir gently so you don’t disturb the tiny air pockets that have formed.) You can also sprinkle nuts and seeds over top of the loaf just before baking. Sesame seeds, pepitas, poppy seeds, chia seeds, flaxseeds, or sunflower seeds all work well.

Equipment

Large glass bowl or ceramic bowl
High-speed blender (or food processor or immersion blender; see tip above)
8×4-inch loaf pan
Parchment paper

Yield: Makes an 8×4-inch loaf (18 slices)

Time: 30 hours 60 minutes

3 cups raw hulled buckwheat groats (see tip, recipe intro)
½ teaspoon sea salt (optional)

Instructions

Rinse groats under cold water. Remove any remaining black husks or other debris. Place groats in a large glass or ceramic mixing bowl and cover with water, ensuring groats are covered with at least 1 inch of water. Leave to soak for 5 to 7 hours.
The groats will be swollen, and the liquid will have a gelatinous quality; you want this. Drain groats in a sieve for about 30 seconds, you don’t need to get all the water out. Do not rinse! Transfer groats to a high-speed blender. Add 1½ cups fresh water and, if using, salt. Cover and blend until you have a smooth, pancake batter–like consistency. (If using a food processor or immersion blender, see tips above.)
Rinse out the bowl used to soak groats. Transfer blended groats back to bowl. Cover with a clean dish towel and place on the counter or somewhere warm for about 24 hours, or until the batter has increased in size by about a third. The time this takes will vary depending on the temperature of the room. If you live in a very warm climate, it may take as little as 6 to 8 hours, and if you live somewhere cool, you may need to put it in the oven with the light on.
Line an 8×4-inch loaf pan with parchment paper, using enough paper so that there’s 1–2 inches of overhang on the long sides of the pan. Carefully pour the mix into the pan. If you like, top with nuts or seeds. Put the pan in the oven; then set the oven to 350°F. Bake for 80 to 90 minutes, until crusty on top.
Remove from the oven. Leave loaf in the pan for 10 minutes, then, grabbing the edges of the parchment paper, lift it out and let it cool on a wire rack or on the counter or another clean surface for another 30 minutes before slicing. For storage, wrap loaf in parchment paper or a clean dish towel and place in an airtight container in the refrigerator up to 5 days or in the freezer up to 2 months.

The post How to Make Delicious Buckwheat Bread (With Just 1 Ingredient!) appeared first on Forks Over Knives.

Seed Bread with Wild Rice and Herbs

Laura Marzen, RD, LD — Tue, 17 Sep 2024 17:15:12 +0000

Wild rice and a trio of seeds—sesame, flax, and chia—add extra nuttiness to this flavorful whole wheat bread, while chopped fresh herbs give every slice an inviting lift. We like fresh rosemary, dill, thyme, or oregano, but you can also skip the herbs. Be sure to let this hearty bread fully cool before you slice it. Once it’s ready, there are so many ways to enjoy it: smeared with hummus and topped with greens for a light vegan sandwich; toasted and served alongside a piping-hot bowl of soup; slathered with some whole-fruit jam… the possibilities are endless!

Tips

To toast flaxseeds and sesame seeds: Place seeds in a dry skillet over medium-low. Cook 30 to 60 seconds or until sesame seeds are just starting to brown and smell very fragrant, shaking skillet frequently to ensure even toasting. Remove from skillet immediately to prevent burning.

For more inspiration, check out these tasty ideas:

Yield: Makes 1 loaf

Time: 3 hours 30 minutes

⅓ cup dry wild rice, rinsed and drained
2¾ to 3¼ cups white whole wheat flour
¼ cup flaxseed meal
2 tablespoons nutritional yeast
1 package (2¼ teaspoons) active dry yeast
2 tablespoons pure maple syrup
1 teaspoon sea salt
1 tablespoon chopped fresh rosemary, dill, thyme, and/or oregano
1 tablespoon flaxseeds, lightly toasted (see tip, recipe intro)
1 tablespoon sesame seeds, lightly toasted (see tip, recipe intro)
1 tablespoon chia seeds
2 tablespoons sunflower seeds, flaxseeds, sesame seeds, and/or chia seeds
½ teaspoon cracked black pepper or freshly ground black pepper (optional)

Instructions

In a small saucepan combine wild rice and ⅔ cup water. Bring to boiling; reduce heat. Cover and simmer 40 to 45 minutes or until rice is tender and most of the liquid is absorbed. Remove from heat; let stand, covered, 5 minutes. Drain any excess liquid. Cool slightly.
In a large bowl stir together 1 cup of the flour and the next three ingredients (through active dry yeast). In a medium saucepan heat and stir 1 cup water, the maple syrup, and salt just until warm (120°F to 130°F). Add to flour mixture. Using an electric mixer, beat on low 30 seconds, scraping bowl constantly. Beat on high 3 minutes. Using a wooden spoon, stir in wild rice, 1¾ cups flour, and the next four ingredients (through chia seeds).
Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball; lightly dust with flour. Place dough in a clean large bowl; cover and let rise in a warm place until double in size (1 to 1¼ hours).
Preheat oven to 375°F. Punch dough down. Turn out onto a lightly floured surface. Cover and let rest 10 minutes. Shape dough into a round loaf. Place on a parchment-lined baking sheet. Flatten loaf slightly to 8 inches in diameter. Cover and let rise in a warm place until nearly double in size (40 to 50 minutes). Brush top of loaf lightly with water and sprinkle with the 2 tablespoons seeds and the pepper (if using).
Bake 40 to 45 minutes or until bread sounds hollow when tapped. Cover loosely with foil the last 10 minutes, if needed, to prevent overbrowning. Transfer bread to a wire rack. Cool completely before slicing. To Store: Place bread in an airtight container or wrap in plastic wrap. Store at room temperature for up to 3 days or freeze for up to 3 months.

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Irish Porridge Bread

Mary Margaret Chappell — Mon, 11 Mar 2024 17:52:18 +0000

This dense, chewy loaf is a type of Irish soda bread, but it tastes more like the moist, crumbly rye breads of Germany thanks to the hearty portion of oats swirled through the batter. This rustic, peasant bread has an oaty flavor and a dense crumb. If you’re a bread-making beginner, this is a great recipe to start with, since it relies on baking soda instead of yeast to get its rise. There isn’t any proofing time, so all you need to do is mix everything together and pop it in the oven. Serve this Irish Porridge Bread with some Sweet Potato Butter and enjoy!

Editor’s Note: Some readers reported having trouble with this recipe, so the recipe developer, Mary Margaret Chappell, re-tested it several times, using thick-cut (rolled) oats and quick-cooking oats, and with the added step of letting the batter sit for 10 minutes before baking. All loaves held together well, and resting the batter for 10 minutes before baking resulted in a denser loaf. See below for a visual comparison. Chappell says, “I ate it all weekend and got even more attached to the recipe. I even took half a loaf to a dinner party!” Make sure to let the loaf cool completely before cutting.

Tip: This bread will keep for up to a week in the fridge and makes great toast.

For more inspiration, check out these tasty ideas:

Yield: Makes one 8×4-inch loaf

Time: 1 hour 15 minutes

2 cups unsweetened, unflavored plant-based milk
2 tablespoons apple cider vinegar
3 cups thick-cut (rolled) oats or quick oats
2 tablespoons pure maple syrup
1 teaspoon baking soda
½ teaspoon fine sea salt

Instructions

Preheat oven to 350°F. Line an 8×4-inch loaf pan with parchment paper. In a 1-quart measuring cup stir together milk and vinegar.
In a large bowl stir together oats, maple syrup, baking soda, and salt. Stir in milk mixture. Pour batter into the prepared loaf pan.
Bake 1 hour or until deep golden brown. Cool in pan on a wire rack 10 minutes. Remove loaf from pan and cool completely on wire rack.

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Quick and Easy Injera

Darshana Thacker Wendel — Fri, 16 Feb 2024 18:29:56 +0000

A spongy sourdough-like flatbread, injera serves as an edible utensil (and sometimes the entire platter) for an Ethiopian meal. The tangy taste pairs perfectly with richly spiced Ethiopian dishes, while the absorbent texture is great for soaking up extra sauce. Traditional injera batter is fermented over four days, but this quick version gets its tang from lemon juice and requires less than an hour to be ready to eat. When it’s time to feast, simply tear off a piece of injera and use it to scoop up bites of stew, greens, and other dishes for a fun and filling meal.

Tip: You can make the batter for the injera up to 3 days in advance and store it in an airtight container in the refrigerator until ready to use.

For more inspiration, check out these tasty ideas:

Yield: Makes eight 8-inch rounds

Time: 45 minutes

1 cup teff flour
¼ cup whole wheat flour
¼ cup buckwheat flour
1 teaspoon baking powder
½ teaspoon sea salt
2 cups sparkling water
3 tablespoons lemon juice

Instructions

In a large bowl combine the first five ingredients (through salt). Whisk in sparkling water and lemon juice until a smooth batter forms. Let rest 20 minutes.
Before cooking injera, set a cooling rack inside a baking sheet. (This will prevent moisture condensation from building up under just-cooked injera, so you can keep them warm without them getting sticky.)
Heat a medium nonstick skillet over medium. Pour ½ cup batter into the skillet in a circular motion, moving from the outer edges inward and making concentric circles that completely cover the surface of the skillet. Cook 30 to 60 seconds. Using a wide spatula, flip injera over and cook 30 seconds more. Transfer cooked injera to prepared cooling rack; cover with a clean cloth. Repeat with remaining batter.
Let injera cool completely. Fold or roll injera. Serve at room temperature. Place injera in an airtight container; cover. Store in the refrigerator up to 3 days.

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Cauliflower Parathas

Darshana Thacker Wendel — Tue, 21 Nov 2023 18:17:04 +0000

Paratha is a type of Indian flatbread often eaten on its own for breakfast or as a side dish with dinner. It can be plain or stuffed, and in this easy recipe we stuff each scrumptious round with herb-infused riced cauliflower. Savory cumin, spicy serrano chile, and zesty lime juice are soaked up by the absorbent cauliflower, ensuring each paratha is packed full of flavors that will tempt your taste buds. Serve it alongside lentils, curries, or vegetable stews, with a dollop of Tomato Tamarind Chutney.

For more homemade vegan bread recipes, check out these tasty ideas:

Za’atar-Spiced Flatbreads (Manakeesh)
Garlic-Jalapeño Naan
Festive Sourdough Focaccia
Or take a look at our full collection of savory bread recipes

Yield: Makes 6 parathas

Time: 60 minutes

1¼ cups whole wheat flour
½ teaspoon sea salt
3 cups riced cauliflower (12 oz.)
2 tablespoons lime juice
1 tablespoon fresh cilantro leaves
½ teaspoon finely chopped seeded fresh serrano chile
½ teaspoon cumin seeds

Instructions

For dough, in a food processor fitted with a dough blade combine 1 cup of the flour and ¼ teaspoon of the salt. Process, adding ½ cup water, 1 to 2 tablespoons at a time, until a smooth, slightly sticky dough forms. Transfer to a bowl; cover with a cloth. Let stand at least 30 minutes.
Meanwhile, rinse out food processor bowl and replace dough blade with S-shape blade. For filling, in food processor combine the remaining ingredients and the remaining ¼ teaspoon salt. Pulse to a crumble.
On a lightly floured surface, knead dough well. Divide dough into six portions. Add more flour to work surface, if needed, and shape one dough portion into a ball. Flatten ball; roll into a 3-inch circle. Spoon ¼ cup filling in center of circle. Pull dough edges around filling to enclose; pinch to seal. Dust with flour and gently press to form a 5-inch sealed disk. Repeat with remaining dough and filling.
Heat a large nonstick skillet or griddle over high. Add one paratha to hot skillet and reduce heat to medium-low. Cook 2 to 3 minutes or until top of paratha turns light beige. Turn paratha over and cook until small air bubbles form in dough. Turn over again and cook 1 minute more.
To make paratha puff up, use a clean bunched-up kitchen towel or paper towel to gently press the edges one section at time, simultaneously rotating the bread in a circular motion to keep it from sticking to pan. Once paratha has puffed, turn it over and cook a few minutes more until lightly browned. Transfer to a clean kitchen towel and wrap to keep warm and soft while cooking remaining parathas. Serve immediately with Tomato Tamarind Chutney, or any other chutney of your choice.

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Za’atar-Spiced Flatbreads (Manakeesh)

Darshana Thacker Wendel — Mon, 28 Nov 2022 18:04:15 +0000

Known as manakeesh in the Middle East, fluffy za’atar-topped flatbreads are the perfect appetizer to add some Lebanese flair to your next dinner party. The wholesome, savory bread is coated in a layer of za’atar seasoning, which is a mix of sesame seeds, sumac, coriander, cumin, thyme, and salt. The spice blend is warming, herbal, and incredibly delicious: Trust us when we say you’ll want to start sprinkling it on everything in sight! A few fresh mint leaves make for a tasty garnish to tie all the flavors together. Enjoy as a snack on their own or cut each flatbread into wedges and serve alongside hummus.

Tip: To make ahead of time, prepare through Step 6 and parbake flatbreads 5 to 7 minutes. Refrigerate until ready to use. Just before serving, bake 3 to 5 minutes more at 425°F.

For more vegan bread recipes, check out these tasty ideas:

Single-Rise Sweet Potato Dinner Rolls
Festive Sourdough Focaccia
Classic Vegan Cornbread
Or view our full roundup of bread recipes.

Yield: Makes 8 flatbreads

¾ cup + 6 tablespoons unsweetened, unflavored plant-based milk
1 tablespoon pure maple syrup
1 teaspoon active dry yeast
1¼ cups whole wheat flour, plus more for dusting
½ teaspoon sea salt, plus more to taste
2 teaspoons tahini
3 tablespoons za’atar
¼ cup coarsely chopped fresh mint

Instructions

In a small saucepan warm ¾ cup of the milk over low. Remove from heat; stir in maple syrup and yeast. Sprinkle with 2 tablespoons of the flour (do not stir). Cover and let stand 15 minutes.
In a medium bowl stir together the remaining flour and ½ teaspoon salt.
Transfer milk mixture to a food processor fitted with a dough blade. Add flour mixture. Pulse until a dough forms. Transfer dough to a bowl; cover with a clean damp towel. Set aside in a warm place about 30 minutes or until dough doubles in size.
Turn dough out onto a well- floured work surface. Punch dough down. Divide dough into eight equal portions; roll portions into balls. Cover with a clean cloth. Let stand at least 1 hour.
Preheat oven to 425°F. Place a pizza stone or baking sheet upside down on middle rack in oven. Using your fingertips or a rolling pin, flatten a dough ball into a 6-inch disk. Using your fingertips, create small dents over the surface of the flatbread. Repeat with remaining dough balls.
In a small bowl whisk together the remaining 6 tablespoons milk and the tahini. Stir in za’atar and season with salt. Brush za’atar mixture over flatbreads. Let rest 5 to 7 minutes.
Using a pizza peel or flat baking sheet, transfer flatbreads, a few at a time, onto pizza stone in oven. Bake 7 to 10 minutes or until edges start to brown. Just before serving, garnish flatbreads with mint.

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100% Whole Wheat Hot Dog Buns

Nancy Macklin, RDN — Tue, 31 May 2022 17:13:03 +0000

Oil-free, whole grain hot dog buns are rare (the only brand we’ve found is Ezekiel 4:9 Sprouted Grain Hot Dog Buns, which can be hard to find). But never fear: Our recipe for homemade buns is here, and it’s the perfect one to get you through grilling season. Make a batch or two of these tender, fluffy buns the night before a big cookout so you can impress your guests with their superb flavor and beautiful golden brown color. We recommend pairing them with our incredibly popular carrot dog recipe that transforms the stiff orange veggie into a delectable animal-free replacement for your meatless BBQs.

Tip: To make hamburger buns, divide dough into eight to 10 portions during Step 4. Shape into balls, tucking edges under. Place on prepared baking sheet. Lightly flatten balls. Continue as directed.

Yield: Makes 8 buns

2 tablespoons flaxseed meal
3½ to 4 cups white whole wheat flour
2 tablespoons pure cane sugar
1 package fast-rising active dry yeast (2¼ teaspoons)
½ teaspoon sea salt
½ cup + 1 tablespoon unsweetened, unflavored plant-based milk
¼ cup unsweetened applesauce
1 teaspoon poppy seeds or sesame seeds (optional)

Instructions

Line a baking sheet with parchment paper or a silicone baking mat. In a small bowl combine flaxseed meal and ¼ cup water. In a large mixing bowl combine 3 cups of the flour, the sugar, yeast, and salt. Mix well.
In a small saucepan combine the ½ cup milk, the applesauce, flaxseed mixture, and ½ cup water. Heat over low until very warm (120°F to 130°F). Add to flour mixture and beat with a mixer on medium 3 minutes. Stir in as much remaining flour as you can.
Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (5 to 7 minutes total). Cover with a towel and let rest for 10 minutes.
Divide dough into eight portions. Shape each portion into a roll 7 to 8 inches long, tapering ends. Place on prepared baking sheet. (Place ½ inch apart for a traditional hot dog bun or 2 to 3 inches apart for a sub-style roll.) Cover and let rise in a warm place until double in size (30 to 45 minutes).
Preheat oven to 375°F. Lightly brush buns with the 1 tablespoon milk and, if desired, sprinkle with poppy seeds. Bake 18 to 22 minutes or until rolls are light brown and bottoms are golden. Cool on a wire rack.

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