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Whole Wheat Bread

A vegan whole wheat loaf made with soy milk, tofu, and whole wheat flour.

From the Wikibooks Cookbook · 11 ingredients
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Whole Wheat Bread

Why it works: Soy milk and tofu share more aroma than cooks usually use. They rank in the top 1% of all ingredient pairs, and cooks put them together in 47 recipes. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓

Whole Wheat Bread

Oven375°F
Time35 minutes

Ingredients

Directions

Prepare the yeast

  1. Stir the yeast in ½ cup warm water and add a pinch of unrefined sugar. Let the yeast activate for 10 minutes.

Make and knead the dough

  1. Add the other ½ cup water, soy milk, unrefined sugar, melted vegan margarine, salt, tofu, and whole wheat flour to a large mixing bowl. Stir with a wooden spoon until creamy.

  2. Add the foamy yeast mixture and walnuts.

  3. Add the unbleached all-purpose flour a little at a time. Stir until the dough is too thick for the spoon.

  4. Place the dough on a lightly floured cutting board or countertop and mix by hand. Knead the dough for about 5–7 minutes.

Rise and shape

  1. Cover the dough with a towel and let it rise for 1–1.5 hours. The dough should double in size.

  2. Knock the dough down once, then divide it into two equal portions and place them in greased loaf pans.

  3. Let the loaves rise for about 45 minutes.

  4. Brush the tops of the loaves with melted margarine and dust with cinnamon, uncooked oatmeal, or white flour.

Bake and cool

  1. Bake the loaves in an oven preheated to 375°F for about 35 minutes. When done, the loaves will sound hollow when tapped.

  2. Let the loaves cool.

  3. Unmold the loaves.

Nutrition, whole recipe (rough)

857Calories
30 gProtein
28 gFat
122 gCarbs

Counts 7 of 8 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 7 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Soy Milk1 cup (244ml) whole149
Butter1 tbsp (14g)102
Tofu100g firm76
Sugar1 tbsp (12.5g) granulated49
Walnut1 walnut half (4g)26
Salt1 tsp (6g)0
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Wikibooks Cookbook.

Steps grouped into stages for easier reading; the method is the source's own.

Photo for illustrative purposes only · Contact us to use it

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Soy milk + tofutop 1% of all pairs
    Smell alikestrong
    Cooked together47 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  2. Soy milk + flourtop 1% of all pairs
    Smell alikestrong
    Cooked together203 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Walnut + wheattop 3% of all pairs
    Smell alikestrong
    Cooked together246 recipes

    Shared aroma: 1-hexanal (fruit).

  4. Tofu + flourtop 8% of all pairs
    Smell alikestrong
    Cooked together350 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Tofu + wheattop 8% of all pairs
    Smell alikemoderate
    Cooked together48 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Whole-wheat flour
Adds a hearty texture and nutty flavor while providing structure through gluten.
Unbleached all-purpose white flour
Supplies gluten for structure, giving the dough enough elasticity to rise well.
Active dry yeast
Ferments the sugars to produce carbon dioxide, which makes the dough rise.
Soy milk
Adds moisture and softness to the crumb while contributing to browning.
Soft tofu
Adds moisture and a tender texture in place of dairy or eggs.
Vegan butter or margarine
Adds fat that tenderizes the crumb and helps browning on the crust.

The step that matters

Knead the dough until it is smooth and elastic before the first rise. Kneading aligns gluten strands into a stretchy network that traps the gas from yeast. Under-kneaded dough rises poorly and bakes up dense.

Swap the walnut

The recipe marks walnut as optional. How well each one fits the dish's main ingredients (sugar, soy milk, butter, tofu, wheat, flour):

  1. Almondfits better
  2. Cashew nutfits better
  3. Flaxseedfits better
  4. Walnutthe original

Fit is the average pairing score against sugar, soy milk, butter, tofu, wheat, flour. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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