1 1/2 Cups Plain Non-Dairy Milk
1/4 Cup Olive Oil
2 Tablespoons Apple Cider Vinegar
2 Tablespoons MiSOgood Brown Rice Miso
2 Cups Whole Wheat Flour
2 Cups All-Purpose Flour
2 Tablespoons Granulated Sugar
2 Teaspoons Baking Soda
1 Cup Raisins (Optional)
Preheat your oven to 400 degrees and line a baking sheet with parchment paper or a silicone baking mat; set aside.
In a medium bowl, whisk together the non-dairy milk, oil, vinegar, and miso until smooth. Let sit for at least 5 minutes for the milk to curdle slightly.
Meanwhile, in a large bowl, sift both flours, sugar, and baking soda. Stir to combine. Add the raisins and toss to coat, if using.
Pour the liquid ingredients into the bowl of dry, and stir with a wide spatula to incorporate. Make sure there are no pockets of unmixed flour remaining. Knead lightly for 30 - 60 seconds and shape into a round loaf on your preapred baking sheet.
Using a very sharp knife, score an "X" into the top. Bake for 25 - 30 minutes, until the bread is deeply golden brown all over.
Let cool on the baking sheet for 10 minutes, then transfer to a wire rack. Serve warm, at room temperature, or toasted with any desired toppings or spreads.
Cover and store leftover bread at room temperature for up to 2 days or in the refrigerator for up to 1 week.
Makes 1 Loaf
Notes:
For long term storage, slice the cooled bread and wrap in plastic wrap. Place in a top zip bag and press out as much air as possible. Freeze for up to 3 months. When ready to eat thaw in the refrigerator overnight, then toast slices as desired.
