Linda, this looks like a great recipe and I'd like to try it but I
need to find a way to make it vegan. The agave is great, and the
buttermilk and butter have easy substitutions. Can you (or anyone)
think of a substitution for the sweet whey powder. I don't even know
what chemical or flavor properties it brings, and without knowing
that I can't even begin to think of a non-animal substitution.
By way of reference, here's Linda's recipe:
2 T quick yeast
1 1/2 cups flour
2 T honey or agave
1 to 1 1/2 cups warm water
2 cups buttermilk
2 T butter
1/4 cup vital wheat gluten
1/4 cup sweet whey powder
whole wheat flour as needed
Mix the yeast into the flour, then add the honey and water. Mix well
and let it sit until you see the yeast activate (bubble). In the
meantime I put the buttermilk and butter in microwave for 3
minutes. It separates and looks funny. No problem. After yeast is
activated and buttermilk is just warm, add buttermilk/butter to yeast
mixture and blend. Add gluten and whey powder and begin adding whole
wheat flour 1/2 cup at a time until it is slightly sticky. Knead
until you can stretch a pinch of dough a little without a break (that
window test). Don't add flour until it's dry, but a nice playdough
consistency. Put in a large bowl to rise double. Put your hands
around edge of dough and gently deflate, stretching dough under
itself and rounding into a flattened ball. Leave in bowl to rise
again. Deflate again and divide in two loaves formed and place in
greased pans. Rise until a couple of inches above pan and place in
hot oven (350 F). Bake 40 minutes or until golden on bottom of
loaf. *** The amount of flour it takes depends on moisture content,
humidity, etc. So just practice until you're satisfied. My last two
batches have been so perfect I can't keep it around. Good Luck!
Namasté
Sue