Homemade Nutritional Yeast Bread: A Flavorful & Nutritious Loaf36

Nutritional yeast, that cheesy-tasting, deactivated yeast, is a powerhouse of nutrients and a fantastic addition to any baker's arsenal. It adds a savory, umami depth to bread, making it a perfect choice for vegans, vegetarians, and anyone looking to boost their B vitamin intake. This recipe guides you through making a delicious, fluffy loaf of bread brimming with nutritional yeast goodness.

This recipe is designed to be adaptable to your preferences. Feel free to experiment with different herbs, spices, and additions to create your own unique flavor profiles. Whether you're a seasoned baker or a beginner, this recipe will walk you through each step, ensuring a successful and rewarding baking experience.

Ingredients:

For the dough:
1 cup warm water (105-115°F)
1 teaspoon sugar
2 ¼ teaspoons active dry yeast (or 1 packet)
2 tablespoons olive oil
1 teaspoon salt
⅓ cup nutritional yeast
3 ½ - 4 cups all-purpose flour, plus more for dusting

For optional additions:
1 cup rolled oats (for added texture and fiber)
½ cup shredded carrots or zucchini (for added moisture and nutrients)
1 tablespoon dried herbs (such as oregano, rosemary, or thyme)
½ teaspoon garlic powder
½ teaspoon onion powder
Seeds (sunflower, flax, pumpkin) for added texture and nutrients

Instructions:

Step 1: Activate the Yeast

In a large bowl, combine the warm water, sugar, and yeast. Gently stir and let stand for 5-10 minutes until foamy. This ensures your yeast is alive and ready to work its magic. If the mixture doesn't foam, your yeast might be dead, and you'll need a fresh batch.

Step 2: Combine Wet Ingredients

Once the yeast is activated, add the olive oil, salt, and nutritional yeast to the bowl. Stir well to combine. If adding any wet vegetables (such as carrots or zucchini), add them now.

Step 3: Incorporate Dry Ingredients

Gradually add the flour, one cup at a time, mixing with a wooden spoon or spatula until a shaggy dough forms. If you're adding rolled oats or seeds, add them now. The dough will be sticky.

Step 4: Knead the Dough

Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until the dough becomes smooth and elastic. If the dough is too sticky, add a little more flour, a tablespoon at a time. The goal is a dough that is slightly tacky but not overly sticky.

Step 5: First Rise

Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size. A warm oven (with the light on) is a great place for this.

Step 6: Shape the Loaf

Once the dough has risen, gently punch it down to release the air. Shape the dough into a loaf and place it in a greased 9x5 inch loaf pan.

Step 7: Second Rise

Cover the loaf pan with plastic wrap and let rise for another 30-45 minutes, or until the dough almost reaches the top of the pan.

Step 8: Bake

Preheat your oven to 375°F (190°C). Bake the bread for 30-35 minutes, or until golden brown and the internal temperature reaches 200°F (93°C). A toothpick inserted into the center should come out clean.

Step 9: Cool and Enjoy

Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This prevents the bread from becoming soggy. Once cooled, slice and enjoy your delicious, nutritious yeast bread!

Tips and Variations:

• For a richer flavor, use whole wheat flour or a blend of all-purpose and whole wheat flour.

• Add a tablespoon of maple syrup or honey for extra sweetness.

• Experiment with different types of seeds – chia seeds, hemp seeds, or poppy seeds all add great texture and nutrition.

• If you don't have a loaf pan, you can bake the bread as a round boule on a baking sheet lined with parchment paper.

• Store leftover bread in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

Enjoy your homemade nutritional yeast bread! It's a delicious and healthy addition to any meal, perfect for sandwiches, toast, or simply enjoyed on its own.

2025-05-22

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