Dairy-Free Pumpkin Spice Wheat Bread

Inspired by the another blog, and this life altering non-dairy diet, I made my first loaf of bread. It was MUCH easier than my fear-of-yeast mindset had anticipated. 

Thank you to Emily Chastain for use of your loaf pans, sweet baby soothing, and invaluable company. Enjoy the recipe.


Pumpkin Spice Wheat Bread

  • 3 1/2 cups warm water, 100 degrees to 110 degrees
  • 3 tablespoons honey
  • 2 packets active dry yeast
  • 4 cups bread flour, plus more for dusting
  • 4 1/2 cups whole-wheat flour
  • 1 cup flaxseed
  • 2 tablespoons salt
  • 1 tbsp. pumpkin pie spice
  • 2 tbsp. cinnamon
  • 1 tbst. clove
  • Canola oil

Combine warm water, honey, and yeast. Stir and let stand 10 minutes.

In a large bowl, whisk together bread flour, whole-wheat flour, flaxseed, spices and salt. Make a well in the center and pour in the yeast mixture. Stir or smash it together with your hands. Once fully combined, cover with kitchen towel and set aside to rise for 1.5 hrs.

Preheat oven to 400 degrees and brush two 9-by-5-inch loaf pans with canola oil. Dive dough into two equal pieces and flatten out to ovals with hands. Roll the ovals up and place them seam side down into loaf pan. Let rise until they about double in size, 30-45 min. Rub the loaves with a little canola oil and then bake until deep golden brown, 50-60 min. If your not sure if bread it done, tap it and it will sound like a log.

Spread butter and honey and you're all set.