It was the kind of loaf only a baker could love; Emerging from the oven no more attractive than a deflated beach ball, or perhaps a totaled UFO about to make a final descent, it was certainly a sight to behold. Regular loaf pans just weren’t good enough this time around, oh no, it had to be more “special” than that… And boy, was it ever special.

Some devious combination of boredom, curiosity, and creativity drove me to plop a perfectly good yeast dough into a large metal bowl, of all things. Here I though I had just figured out a quick-fix solution to the traditional round bread, no real shaping or braiding required, but my imagined brilliance soon turned to foolishness, as I puzzled over the less than stunning results. Perhaps it could have worked with a smaller bowl, but the fact of the matter was that this was a Hannukah gift, due to be delivered in a matter of hours, thanks to my terrible procrastination. No way to fix it, no time to make another, all I could do was swallow my pride and wrap the yeasty thing up in so much tinsel and curly ribbons that all other ugliness could be overlooked.

Dropped off with little ceremony, obligatory thank you’s exchanged, I was ready to forget all about that bread abortion. Going straight to the computer as soon as I returned home that evening, I sent the recipe to the virtual trash can. What a disappointment of a grandchild I must me, giving that mess to my loving Nana!

Days later, with the fiasco safely out of mind, I learned that the gift had actually been much more of a success than imaginable. I got reports of near raves about that misfit bread, despite its abundant flaws. Looks aren’t everything, huh? So into the digital recycling bin I dove, retrieving the recipe, determined to make a new loaf not nearly so homely in order to blog about it.

And wouldn’t you know, it still came out ugly as sin.

Suspend disbelief for just a moment, and remember that looks aren’t everything. I may not be a fantastic bread braider, or even a borderline competent one, but don’t let that stop you from giving this soft, gently sweetened loaf a shot. Redolent with gentle citrus flavor, the orange essence pairs beautifully with the tart cranberries punctuating each tender bite. A handful of walnuts add just enough toasted flavor and crunch to add depth, rounding out this loaf both in texture and taste. Simple, yes, but made with great care and plenty of love.

Try baking it in a traditional loaf pan if you’d like to simplify things and perhaps end up with a more presentable loaf, but either way, it will still taste just as good.

Yield: Makes 1 Loaf; 10 - 12 Servings

Nana's Cranberry Bread

Name: Nana's Cranberry Bread
Prep time: 40 min
Cook time: 40 min
Total time: 3 h 20 min 3 s
Yield: 1
Cuisine: American
Ingredients: 1 Cup Plain Non-Dairy Milk; 1/4 Cup Agave Nectar; 1 0.6-Ounce Cube Fresh Yeast, or 1 1/4-Ounce Packet Active Dry Yeast; 3 to 3 1/2 Cups White Whole Wheat Flour; 2/3 Cup Dried Cranberries; 1/2 Cup Toasted, Chopped Walnuts; 3/4 Teaspoon Salt; 1 Tablespoon Orange Zest; 1/2 Teaspoon Ground Cinnamon; 1/4 Cup Olive Oil; 1 Tablespoon Orange Extract (or 1 Additional Tablespoon Zest); Vegan “Egg” Wash

Redolent with gentle citrus flavor, the orange essence pairs beautifully with the tart cranberries punctuating each tender bite. A handful of walnuts add just enough toasted flavor and crunch to add depth, rounding out this loaf both in texture and taste.

Prep Time 40 minutes

Cook Time 40 minutes

Additional Time 2 hours 3 seconds

Total Time 3 hours 20 minutes 3 seconds

Ingredients

1 Cup Plain Non-Dairy Milk
1/4 Cup Agave Nectar
1 0.6-Ounce Cube Fresh Yeast, or 1 1/4-Ounce Packet Active Dry Yeast
3 to 3 1/2 Cups White Whole Wheat Flour
2/3 Cup Dried Cranberries
1/2 Cup Toasted, Chopped Walnuts
3/4 Teaspoon Salt
1 Tablespoon Orange Zest
1/2 Teaspoon Ground Cinnamon
1/4 Cup Olive Oil
1 Tablespoon Orange Extract (or 1 Additional Tablespoon Zest)
Vegan “Egg” Wash

Instructions

Gently warm the non-dairy milk of your choice up to about room temperature; no hotter than 100 degrees or so, or else you’ll kill the yeast. Add in the agave, and if using dry yeast, sprinkle it over the top. Wait 5 – 10 minutes for it to become active and foamy.
In a large bowl, add the fresh yeast if using, 3 cups of flour, cranberries, walnuts, salt, zest, and cinnamon. Stir to combine, and add in the “milk” mixture, followed by the oil and extract. Mix well, until there are no more dry pockets of flour. If the mixture still seems very wet and sticky, mix in the remaining 1/2 cup of flour. Either use your dough hook attachment to knead the dough for 5 – 10 minutes, or turn it out onto a lightly floured surface and knead by hand for 10 – 15, until the dough is smooth and tacky. Place it in a lightly oiled bowl, cover, and let sit in a warm place for 1 – 1 1/2 hours, until doubled in size.
Once doubled in volume, turn the dough out onto a floured surface, and gently press the air bubbles out with your knuckles. Shape as desired- I don’t think I’m qualified to instruct on the best method for this loaf, but if all else fails, just roll it up into a log and place it in a greased 9 x 5-inch loaf pan. Once shaped, cover and let rest again for 45 – 60 minutes, until not quite doubled in size.
Begin preheating your oven to 375 degrees when the loaf is nearly finished rising for a second time. Carefully brush with your “egg” wash, and bake for 35 – 45 minutes, until golden brown all over and it sounds hollow when tapped on the bottom. Let cool completely before slicing.

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Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 505Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 17mgSodium: 153mgCarbohydrates: 90gFiber: 13gSugar: 11gProtein: 17g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.

So, after making your cheese, you’ve got a big pitcher full of this strange, yellowish vegan whey and I’m sure you’re wondering, “Well, now what do I do with this stuff?”

How about making a loaf of bread, for starters?

How Can I Use Whey To Bake Bread?

Simple enough, as any bread can be made with leftover whey- Just replace the water in an equal amount, and it should work as well, taste as good, but have a nice nutritional bonus. Additionally, I’ve found that it makes for a softer, more tender loaf, just like whole soymilk would too. Of course I had to make a whole new recipe for bread just to see this in action, but don’t fret if you don’t have any whey to make it; the inverse of my suggestion is true, and you could use water instead.

What Else Can You Do With Extra Whey?

Should you find yourself with even more plant-based whey, (and you probably will, since 4 cups of soymilk yield only 1 cup of solids) there are still plenty of ways to make use of it!

Try making sauerkraut with it
Using it in marinades that might otherwise call for water
Soaking beans and grains in it (the enzymes help to make both more easily digestible
Feeding it to your plants
And if all else fails, feeding it to the dog

Some people have suggested sweetening plain whey and just drinking it straight… But I might suggest blending it into a flavorful smoothie instead, as the whey isn’t exactly a delight for the taste buds all by itself.

In the mean time, how about a bread that will go beautifully with the cheese spread that the whey came from? Flecks of caramelized onions add a unique sweetness to this undeniably savory loaf, complimenting the wholesome grains that support them. Excellent for sandwiches, toast, and eating plain, you may find that excess whey isn’t a problem when it can go into this recipe!

Yield: Makes 1 Loaf; 10 - 12 Servings

Onion Whey Bread

Flecks of caramelized onions add a unique sweetness to this undeniably savory loaf, complimenting the wholesome grains that support them.
Excellent for sandwiches, toast, and eating plain, you may find that excess whey isn’t a problem when it can go into this recipe!

Prep Time 30 minutes

Cook Time 50 minutes

Additional Time 2 hours

Total Time 3 hours 20 minutes

Ingredients

2 Tablespoons Vegan Butter
1 Medium Sweet Onion, Chopped
1 Cup Liquid Vegan Whey
1 1/2 Teaspoons Granulated Sugar
1 Package (1/4 Ounce or 2 1/4 Teaspoons) Active Dry Yeast
3/4 Teaspoon Salt
1 Cup Whole Wheat Flour
1 – 2 Cups All-Purpose Flour
1 Cup Oat Flour

Instructions

Set a skillet over medium heat and melt the vegan butter. Add in the onion, reduce the heat, and allow it to cook gently until golden brown and nicely caramelized, about 20 minutes or so. Let the onion cool before proceeding.
In the mean time, combine the whey and sugar, and heat for just 1 minute in the microwave to warm it through, but not get it hot. Sprinkle in the yeast, and allow 5 – 10 minutes for it to reactivate and become frothy.
In your stand mixer with the hook attachment installed, stir together the salt, whole wheat flour, 1 cup of the all-purpose flour, and the oat flour. Mix in the caramelized onion pieces and coat them thoroughly with the flour before pouring in the whey mixture. Stir well, and add in more AP flour as needed, and continue mixing until you achieve a smooth and tacky but not sticky dough. Kneed for about 10 minutes by hand on a floured surface before placing it in a lightly oiled bowl and letting it rise for 1 – 2 hours, until doubled in volume.
Press the dough out gently but firmly with your knuckles, and shape it into a rough rectangle. Roll up the rectangle so that it is as long as an 8 x 4 inch loaf pan.
Lightly grease the loaf pan, and place your dough inside, seam-side down. Let rise again for another 1 hour or so, until it’s just about peeking over the edge of the pan.
Preheat your oven to 350 degrees, and bake for 25 – 30 minutes, until nicely browned on the outside. Let cool in the pan for 10 minutes, and then on a wire wrack for at least 30 before slicing.