Another bread recipe! I wanted to make vegan French toast, but I feel like French toast is best done with a softer bread - too crusty and it doesn't absorb the batter well. The first iteration of French toast I did I tried with silken tofu, and that did not come out well at all. But the second version with chickpea flour worked much better, so here you can benefit from my mistakes!
The bread is great for the French toast, but for sandwiches, too. If you're not the bread-baking type, feel free to just use the French toast recipe on your favorite store bought bread. Mine is Dave's Killer Bread!
Whole wheat sourdough sandwich bread
100g sourdough starter (fed)
40g neutral oil
320g nondairy milk
320g whole wheat flour of choice (spelt flour works too)
180g bread flour or all purpose flour
Whisk together the sourdough starter, oil, and nondairy milk until well combined.
Add the flours and salt, and mix together until it forms a cohesive dough. Knead the dough on a well floured surface for 5-7 minutes to form a smooth ball.
Place the dough in a bowl and cover overnight or 12+ hours for the bulk rise. Because it is an enriched dough, you do not want to rush the bulk rise.
After the bulk rise, roll the dough gently to shape it to fit a 9x5 inch loaf pan. Lightly oil the loaf pan, place the dough in the pan, and leave the dough to proof for 2-3 hours at room temperature. Again, the longer proofing time is due to the enriched dough - the sugar and fat slows down fermentation.
Preheat the oven to 350, and bake the bread for 45-55 minutes, until lightly browned on top. Let cool completely before slicing.
Vegan french toast
2 slices of sandwich bread
1/4 cup chickpea flour
1/4 tsp salt
1/4 tsp cinnamon
1 tbsp maple syrup
1 tbsp neutral oil
1/4 cup nondairy milk
1 tbsp vegan butter for cooking
The easiest way to make this is to place all of the ingredients (except for the bread and vegan butter) in a small blender and blend until well combined. You can also mix them by hand: whisk the chickpea flour, salt, and cinnamon together, then add the liquids and whisk vigorously until you have a pancake batter consistency.
Pour the blended mixture onto a plate with high sides, or into a small baking pan. Dip each piece of bread into the mixture for about 30 seconds on each side.
Heat the vegan butter in a skillet on medium high heat. When the butter is melted, add your two slices of bread to the pan. Cook for 3 minutes on the first side before flipping. Cook an additional 2-3 minutes on the other side, then continue flipping as desired until golden brown.
Top your French toast with your favorite toppings - maple syrup and fruit is my favorite combination!