I love bread. I love cinnamon rolls. I love peanut butter and jelly. It only makes sense to bring those loves together.
Whole Wheat Peanut Butter and Jelly Bread [Vegan]
- 2 tbsp. regular yeast
- 1 1/4 cups warm water
- 1 cup warm nut milk
- 2 tbsp. maple syrup
- 2 tbsp. salt
- 1/2 cup natural peanut butter (smooth or chunky)
- 1 1/2 cups all-purpose flour
- 4 cups whole wheat flour
- 1/4 cup flaxseed meal mixed with 1/2 cup water
- 1/2 cup peanut butter powder
- 10 oz. fruit-juice sweetened jam, divided
- Cinnamon, to taste
- 1/2 cup peanuts, chopped, divided
- 1 tbsp. coconut oil (only if making rolls)
- 1 tbsp. jam (only if making rolls)
- In a large bowl, combine the yeast with the warm water, warm milk and maple syrup. Let sit until foamy and then add the salt, peanut butter and 3 cups total of flour (a combination of the AP and whole wheat flours). Stir until very well-combined, then add 1 more cup of flour – stir again – and then cover and let sit to rise for about 1 hour or until doubled in size.
- Punch down the dough and add the flaxseed meal mixture and the peanut butter powder. Begin stirring/kneading in whole wheat flour as needed to bring the dough to a slightly sticky consistency. Knead for about 10 minutes and transfer to an oiled bowl, cover and let rise for another hour or so.
- Preheat the oven to 350F and lightly coat 2 bread pans (or 1 bread pan and one quarter baking sheet) with oil and set aside. Divide the dough into two and roll out to a rectangle – I don’t know, maybe 6″ x 12″. Spread half of the jam (5 oz.) over the dough and sprinkle with cinnamon and half of the chopped peanuts. Carefully roll the dough and place in one of the prepared loaf pans. If you’re making rolls, repeat this process except cut the roll/log (I use dental floss – doesn’t crush the delicate rolls) into 12 slices. Place slices in prepared quarter baking sheet. In a small, microwave-safe bowl, melt the coconut oil and the 1 tbsp. jam, whisk and then gently brush over the rolls.
- Bake the rolls and loaves for about 30-35 minutes. The loaf should sound hollow when tapped on the bottom and the rolls should be shiny and deep brown. About 10 minutes before the baking time is up, I usually remove the loaf from the pan and return it to the oven to sit directly on the oven rack. This assures a nice crust on the bottom. Let bread cool completely before cutting and serving – though you’ll probably want to eat the rolls while still warm.