How long does whole wheat loaf with lemon and dates [vegan] take to bake?

Baking time is typically 30-45 minutes depending on size and oven.

Can I make whole wheat loaf with lemon and dates [vegan] without a mixer?

Yes, you can mix by hand, though a mixer saves time and effort.

Why is whole wheat loaf with lemon and dates [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does whole wheat loaf with lemon and dates [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

Is whole wheat loaf with lemon and dates [vegan] gluten-free?

Check that all ingredients are gluten-free certified. This recipe is naturally plant-based and can be made gluten-free.

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Whole Wheat Loaf with Lemon and Dates
[Vegan]

AO By: Annie Oliverio

Author Bio

Annie Oliverio's recipes are all plant-based, and many are free of oil and refined products... Read More

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Whole Wheat Loaf with Lemon & Dates [Vegan]

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Ingredients You Need for Whole Wheat Loaf with Lemon and Dates [Vegan]

1 1/4 cups non-dairy milk
1/4 cup fresh orange juice
1/2 cup unsweetened applesauce
2 tablespoons pure maple syrup or molasses
1/4 teaspoon lemon oil
Zest of 1 lemon
Juice of 1 lemon
2 1/2 cups whole wheat flour, plus more as needed
1 cup all-purpose flour
1 cup rolled oats
1/4 cup wheat bran
2 1/4 teaspoon instant yeast
1 teaspoon sea salt
1 cup chopped dates

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How to Prepare Whole Wheat Loaf with Lemon and Dates [Vegan]

Lightly spray a large bowl with cooking oil. Lightly spray a 9x5-inch loaf pan with cooking oil and line with parchment paper, if you like. Set the bowl and pan aside.
Add all of the liquid ingredients, the non-dairy milk through lemon juice, to the bowl of a stand mixer. Run the mixer, using the paddle attachment, a few times to combine.
In a medium-sized bowl, combine the remaining ingredients (except for the chopped dates) and whisk. With the mixer running on the slowest speed, carefully add the dry ingredients to the liquid ingredients. Once it's all added, increase the speed so that there are no dry bits. Stop the machine and replace the paddle attachment with the dough hook. Turn the mixer back on and if the dough looks too wet, add more flour a bit at a time, until a slightly tacky ball forms.
Continue to mix for 6-8 minutes. Now you're ready to add the dates. As the mixer runs, sprinkle in the chopped dates. You want to mix just until the pieces are incorporated evenly with the dough.
Place the dough ball into the prepared bowl, cover with plastic wrap and let rise for about 90 minutes. Whole wheat dough doesn't rise as much as all-purpose flour so don't expect a huge rise. Punch down the dough and roll it into a roughly 9x5-inch shape. Place the loaf into the prepared pan and cover with plastic wrap. Let the loaf rise for about 1 hour or until the dough rises about 1-inch above the top of the pan.
Preheat the oven to 350°F. Place the pan in the oven and bake for 40 minutes. Carefully remove the loaf from the pan and place the loaf back into the oven directly on the oven rack. Bake for an additional 5-10 minutes, or until nicely browned. The bottom of the loaf, when tapped lightly, should sound hollow and feel firm.
Place the loaf on a cooling rack and let cool completely before slicing.