(Watch the video here!)
6 c. Unsweetened almond milk
1/2 c. Coconut oil
1/2 c. Maple syrup
6 c. Whole wheat flour
5 c. Whole wheat pastry flour (+ for dusting)
4 c. Old-fashioned rolled oats
2 c. Pecan halves, finely chopped
2 1/2 Tbsp. Instant yeast
2 Tbsp. + 1/2 tsp. Table salt
Mix almond milk, coconut oil, and maple syrup. Heat til about body temperature (around 100°F, give or take a few degrees, but not over 110). Set aside.
Separately, mix the flours, oats, pecans, yeast, and salt.
Pour the wet ingredients over the dry ingredients and stir to incorporate. It’s OK if this mixture is a little loose. We will add more flour later.
Cover and let rise about one hour or until doubled in size.
Turn the dough out onto the counter. Begin to knead, adding more whole wheat pastry flour if needed to reach the right consistency. It will mostly pull away from the counter but not be dry.
Divide the dough into five equal portions and place them in oiled 1# loaf pans. Press the dough into the pans, cover with a damp warm cloth, and let rise until doubled (about 30 to 45 minutes).
Bake at 350°F for 30 minutes uncovered and an additional 15 minutes tented or covered lightly with aluminum foil.
If you’re new to bread baking and are wondering if your bread is done baking, insert an instant me to monitor which should read 190°F.
Cool the bread units pans for at least five minutes before turning them out onto a cooling rack where they should cool completely.
These loaves also freeze well. I double bag them, leaving them whole and uncut. Label them well with the date and variety of bread to enjoy later! When you’re ready for another loaf, just remove it from the freezer (keep it fully wrapped) and allow it to come to room temp on the kitchen counter or on a shelf in the fridge overnight.