This whole vegan thing I’ve been going on and on about? Believe it or not, I’m even more tired of it than you are. So here’s what’s up. For the month of June, I am officially vegan in terms of what I eat.1 Period, done, end of discussion. I’ll tell you about awesome stuff I’ve been eating and other than that will not agonize over it or even think about it more than necessary. At the end of the month (or shortly thereafter if I’m as much of a slacker as I usually am), I’ll revisit the issue and figure out what’s next.
Anyway, let’s talk about bread. Ever since we’ve been making most of the bread we eat, I’ve wanted to come up with something that would qualify as “hippie bread.” Do you know what I mean? Something kind of substantial without being too heavy — something full of seeds — something that goes with everything from sandwiches to homemade sun-dried-tomato-basil “cheese” to vegan butter and raspberry preserves to peanut butter with flax seeds sprinkled on top.
This is that bread!
Hippie Bread Recipe
- 2 cups bread flour
- 1 cup whole wheat flour
- 1 teaspoon salt
- 1/3 cup flax seeds
- 2 heaping tablespoons unsalted sunflower seeds
- 1 heaping tablespoon poppy seeds
- 1 heaping tablespoon hemp seeds
- 1 1/4 cup water
- 2 tablespoons canola oil
- 2 tablespoons agave nectar
- 2 teaspoons active dry yeast
Put that shit in the bread machine in the order your bread machine prefers (I put yeast at the end because my bread machine has a little yeast compartment — if yours doesn’t, add it to the dry ingredients). Set machine to basic — large — and whatever crust darkness you prefer (I always choose “light”).
1. I’m continuing to use non-vegan stuff I already have, like lip balm and homemade lotion that contains beeswax. When I run out, I’ll replace with vegan alternatives. I’m still wearing the non-vegan shoes and using the non-vegan handbags I own, but future purchases will be vegan.