Multi-Grain (Vegan) Bread


  • 2 t dry yeast (or one packet of dry active yeast) + 1/4 c luke warm water
  • 1 c rolled oats + 2 c (rice) milk, scalded
  • 2 t salt + 1/4 c oil + 1/4 c brown sugar + 2 T honey
  • 2 eggs, lightly beaten (using appropriate amount of vegan egg replacer)
  • 1/2 c wheat germ, or other interesting flour
  • 1 c soy flour, or other interesting flour
  • 2 c whole wheat flour
  • 3-3 1/2 c all-purpose flour


  1. Combine yeast & warm water, let sit for 15 minutes.
  2. Scald milk, pour over oats. When cooled to 85F, continue on.
  3. Stir in salt, oil, sugar, honey
  4. Stir in rest of ingredients
  5. Knead for 15 minutes
  6. 1st rise: 2-2.5 hours
  7. Separate into 4 pieces.  Twist two together, put in pan for 2nd rise (1 hr).  Repeat.
  8. 375F for 45-50 minutes
This makes two decent sized loaves, so for a 48 hour life expectancy of the bread, I’ll be making a double recipe to foster Co-op Love.  Also, this will insure that the Sabres win tonight, as the last time I listened to the game on the radio as I baked bread for the house, they did in fact win.  I’m sure this has deep and profound significance.  (The last game when we lost?  I wasn’t baking bread.  I was watching in High Definition at my sisters house, trying not to covet.  And failing.)


  1. Thanks for the wonderful recipe! I can’t wait to share it with my friends – the way I share all of your interesting posts :)

    • :) Thank you for the fine compliments and for the sharing. I hope you enjoyed the bread. I’m looking forward to making it again for my house.

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