• 2 cups – whole-wheat flour
• 2 cups – unbleached all-purpose flour
• 1.5 tsp – baking soda
• 1.5 tsp – Cream of tartar
• 2 tsp salt
• 1.5 cups – soymilk + 1 tbsp – vinegar, whisked together and set aside to curdle around 10 minutes
• 2 tbsp – oil
- Mix together the dry ingredients. Then add the soymilk-vinegar mixture and oil and, using a ladle or spatula, mix until just combined.
- Turn the dough out on to a lightly floured surface and push together with your palms to form a circle. Don’t knead to get a smooth look because (as I said before) you don’t want to over-activate the gluten.
- With a sharp, serrated knife, cut a fairly deep cross across the top of the loaf. This will puff out and separate when you bake the loaf, allowing both the gases to escape as well as giving the loaf a pretty look.
- Place in a lightly oiled cast-iron skillet or on a baking sheet and bake in a 375-degree oven about 55 minutes until the top is golden brown and the bottom of the loaf is firm. Brush the top with some vegan butter or oil to get a glossier look.
- Cool thoroughly on a rack before slicing or cutting into wedges.
- Recipe courtesy: Holy Cow Vegan