This beautiful vegan whole wheat bread is easy to make and doesn't need to be kneaded. It's filling, tasty, and great on toast or in sandwiches.

Ingredients: 3 cups whole wheat flour. 1 1/2 cups lukewarm water. 2 tsp active dry yeast. 1 tsp salt. 1 tbsp maple syrup.

Instructions: Warm water, maple syrup, and active dry yeast should all be mixed together in a large bowl. Wait 5 to 10 minutes until the yeast starts to work and the mixture starts to foam. Put the salt and whole wheat flour in the bowl. Beat until a rough dough forms. Throw a clean kitchen towel or plastic wrap over the bowl and leave it alone for 12 to 18 hours. The dough will rise and get better during this time. Preheat the oven to 450F 230C after the time for resting. While the oven heats up, put a Dutch oven inside with the lid on. Once the oven is ready, carefully take the Dutch oven out of it. Put some flour on the bottom to keep it from sticking. Place the dough in the hot Dutch oven and gently shape it if you need to. After 30 minutes, put the lid back on and bake. The bread should be golden brown and sound hollow when tapped on the bottom after 30 minutes. Take off the lid and bake for another 15 to 20 minutes. After baking, take the bread out of the Dutch oven with care and let it cool on a wire rack before cutting it.

Prep Time: 15 minutes

Cook Time: 50 minutes

This beautiful vegan whole wheat bread is easy to make and doesn't need to be kneaded. It's filling, tasty, and great on toast or in sandwiches.

Ingredients: 3 cups whole wheat flour. 1 1/2 cups lukewarm water. 2 tsp active dry yeast. 1 tsp salt. 1 tbsp maple syrup.

Instructions: Warm water, maple syrup, and active dry yeast should all be mixed together in a large bowl. Wait 5 to 10 minutes until the yeast starts to work and the mixture starts to foam. Put the salt and whole wheat flour in the bowl. Beat until a rough dough forms. Throw a clean kitchen towel or plastic wrap over the bowl and leave it alone for 12 to 18 hours. The dough will rise and get better during this time. Preheat the oven to 450F 230C after the time for resting. While the oven heats up, put a Dutch oven inside with the lid on. Once the oven is ready, carefully take the Dutch oven out of it. Put some flour on the bottom to keep it from sticking. Place the dough in the hot Dutch oven and gently shape it if you need to. After 30 minutes, put the lid back on and bake. The bread should be golden brown and sound hollow when tapped on the bottom after 30 minutes. Take off the lid and bake for another 15 to 20 minutes. After baking, take the bread out of the Dutch oven with care and let it cool on a wire rack before cutting it.

Prep Time: 15 minutes

Cook Time: 50 minutes

This beautiful vegan whole wheat bread is easy to make and doesn't need to be kneaded. It's filling, tasty, and great on toast or in sandwiches.

Ingredients: 3 cups whole wheat flour. 1 1/2 cups lukewarm water. 2 tsp active dry yeast. 1 tsp salt. 1 tbsp maple syrup.

Instructions: Warm water, maple syrup, and active dry yeast should all be mixed together in a large bowl. Wait 5 to 10 minutes until the yeast starts to work and the mixture starts to foam. Put the salt and whole wheat flour in the bowl. Beat until a rough dough forms. Throw a clean kitchen towel or plastic wrap over the bowl and leave it alone for 12 to 18 hours. The dough will rise and get better during this time. Preheat the oven to 450F 230C after the time for resting. While the oven heats up, put a Dutch oven inside with the lid on. Once the oven is ready, carefully take the Dutch oven out of it. Put some flour on the bottom to keep it from sticking. Place the dough in the hot Dutch oven and gently shape it if you need to. After 30 minutes, put the lid back on and bake. The bread should be golden brown and sound hollow when tapped on the bottom after 30 minutes. Take off the lid and bake for another 15 to 20 minutes. After baking, take the bread out of the Dutch oven with care and let it cool on a wire rack before cutting it.

Prep Time: 15 minutes

Cook Time: 50 minutes

A vegan version of Alexandra Stafford's famous peasant bread recipe, along with six tasty vegan toast ideas for a meal that can be used in many ways and is sure to fill you up.

Ingredients: 4 cups all-purpose flour. 2 teaspoons instant yeast. 2 teaspoons salt. 2 cups warm water. 1 tablespoon maple syrup. 1 tablespoon olive oil. Toppings of choice: avocado, tomato, hummus, sliced cucumber, roasted veggies, vegan cheese, etc..

Instructions: In a large bowl, combine flour, yeast, and salt. Add warm water, maple syrup, and olive oil. Mix until a shaggy dough forms. Cover with plastic wrap and let rise in a warm place for about 1 hour or until doubled in size. Preheat oven to 425F 220C. Divide the dough into two equal portions and shape each into a round loaf. Place on a parchment-lined baking sheet. Let the dough rest for 15 minutes. Then, using a sharp knife, make a few slashes on the top of each loaf. Bake for 25-30 minutes or until the bread is golden brown and sounds hollow when tapped on the bottom. Let cool before slicing. For toast ideas, slice the bread and toast until golden brown. Top with your favorite vegan toppings and enjoy!

Prep Time: 15 minutes

Cook Time: 30 minutes

A vegan twist on the classic Jewish bread, this challah is soft, slightly sweet, and perfect for any occasion.

Ingredients: 4 cups all-purpose flour. 2 1/4 tsp active dry yeast. 1 cup warm water. 1/4 cup maple syrup. 1/4 cup vegetable oil. 1 tsp salt. 1 tbsp ground flaxseed mixed with 3 tbsp water flaxseed egg substitute. Sesame seeds or poppy seeds optional, for topping.

Instructions: Warm water, maple syrup, and active dry yeast should all be mixed together in a small bowl. Allow it to sit for 5 to 10 minutes until it foams up. Put the flour and salt in a large bowl and mix them together. Next, mix the flaxseeds and vegetable oil with the yeast. Then, add the wet ingredients to the dry ones. Mix until you get a dough. Work the dough on a floured surface for eight to ten minutes, or until it is smooth and springy. Spread some oil in a bowl and cover it with a clean towel. Set it somewhere warm for an hour or two so that it can rise again. Make three equal pieces out of the dough by punching it down. Make a long rope out of each piece, and then braid them together. Seal the ends with a pinch, then tuck them under. Cover the dough with a towel and put it on a baking sheet lined with parchment paper. Let it rise for another 30 to 45 minutes. Set the oven to 350F 175C and heat it up. If you want, you can brush the risen dough with water and then sprinkle sesame or poppy seeds on top. After the oven is hot, bake for 25 to 30 minutes, or until golden brown and fully cooked. Let the challah cool down a bit before cutting it up and serving it.

Prep Time: 20 minutes

Cook Time: 25 minutes

This easy vegan rye and spelt bread recipe yields a hearty loaf with a nutty flavor and dense texture. Perfect for sandwiches or to accompany soups and salads.

Ingredients: 2 cups rye flour. 1 cup spelt flour. 1 packet 2 1/4 tsp active dry yeast. 1 1/2 cups warm water. 1 tbsp maple syrup. 1 tsp salt.

Instructions: In a large mixing bowl, combine warm water, maple syrup, and yeast. Let it sit for 5-10 minutes until frothy. Add rye flour, spelt flour, and salt to the yeast mixture. Stir until a sticky dough forms. Transfer the dough to a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size. Preheat the oven to 375F 190C. Punch down the dough and shape it into a loaf. Place it on a parchment-lined baking sheet. Cover the loaf with a clean kitchen towel and let it rise for another 30 minutes. Bake the bread in the preheated oven for 30-35 minutes, or until golden brown and hollow-sounding when tapped on the bottom. Remove from the oven and let it cool on a wire rack before slicing.

Prep Time: 15 minutes

Cook Time: 30 minutes

This vegan garlic rosemary bread is a delightful combination of flavors, perfect for any occasion. The aromatic blend of garlic and rosemary adds a savory touch to the soft and fluffy bread.

Ingredients: 3 cups all-purpose flour. 1 tablespoon instant yeast. 1 teaspoon salt. 1 tablespoon dried rosemary. 3 cloves garlic, minced. 1 1/4 cups warm water. 2 tablespoons olive oil.

Instructions: Put flour, yeast, salt, rosemary, and minced garlic in a large bowl. Warm up some olive oil and add it to the dry blend. Mix until you get a dough. For five to seven minutes, knead the dough on a floured surface until it is smooth and springy. To make the dough double in size, put it in a bowl that has been greased and cover it with a clean kitchen towel. Let it rise in a warm place for about an hour. Turn on the oven and heat it up to 400F 200C. The dough has risen, so punch it down and shape it into a loaf. Put the loaf on a baking sheet or loaf pan that has been greased. Use a sharp knife to cut diagonal lines across the top of the loaf. The bread is done when it's golden brown and no longer sounds hollow when you tap it on the bottom. Take it out of the oven and let it cool down a bit before cutting it. Enjoy while still warm!

Prep Time: 15 minutes

Cook Time: 25 minutes