Test Kitchen: Vegan Wheat Bread

So, I may or may not have gotten a mild case of food poisoning from a little hole-in-the-wall Tunisian restaurant last night, but what I do know is that the only kind of food I've been willing to stomach since the fateful Tunisian dinner is bread. This is actually a good thing because last weekend I tried my hand at baking my first ever loaf of bread -- a whole wheat vegan concoction I found on the Internet -- and am now awash with more bread than I know what to do with. (In retrospect, I probably should have read the comments below the recipe before trying it out because I would have been forewarned that the recipe would result in the world's largest loaf of bread in the history of bread making.)

It looks reasonable-sized here, but, really, it's not.

Yeast gone wild?

The volume of bread the recipe produced notwithstanding, the bread itself is quite tasty in a bland, healthy-vegan sort of way. This is perfect for my current stomach condition, but might warrant at least a little recipe tinkering in the future. For starters, cutting the recipe in half and/or reducing the amount of yeast. Then, subbing out the no-sugar-added soy milk I used (my own fault) for regular soy milk. And adding some sugar or agave nectar, in lieu of or in addition to the bitter molasses.