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Vegan breads abound in all varieties -- from Italian rolls to Essene bread to whole grain buns to bagels, pita, chapatis, tortillas, and beyond. Small bakeries often have a few vegan items among their options, as do most well-stocked supermarkets; as always the advice is ask around. Here are a few vegan breads you might like to try yourself

Vegan Sesame Semolina Bread

1/2 cup warm water

1 tsp. sugar

1 tbls. yeast

Mix yeast sugar and water in large bowl. Let sit until bubbly

3 cups warm water

1/3 cup sugar

1/3 cup vegetable oil

1 tsp. salt (I use kosher salt)

4 cups semolina flour

3 cups whole grain flour (I typically use 1c.rye, 2c. whole wheat)

3 cups high gluten bread flour (more or less to make stiff dough)

1 cup hulled sesame seeds

Add the water, sugar, oil and salt to yeast mixture. Stir to dissolve sugar and salt.

Add semolina flour all at one time. Mix together thoroughly. It reminds me of cornbread at this point.

Add whole grain flour one cup at a time, mixing well after each addition.

Add bread flour a little at a time until you get a workable dough. Turn out onto countertop and knead in more flour. Knead for 5 to 10 minutes. Form into ball and place into large oiled bowl.

Cover with a damp cloth and let rise until doubled. Punch down dough and let rest 15 minutes. Can now be formed into loaves of any type. I started out making 4 round loaves and baking them on two cookie sheets, but I also like french loaves, buns or using whole recipe to make a party sandwich loaf.

After forming into loaves, brush top and sides with cold water and sprinkle with lots of sesame seeds. Roll onto top and brush bottom with water and lots of sesame seeds.

Place onto greased pans and let rise until doubled. Bake in a preheated 375 degree oven until loaf sounds hollow when tapped on the bottom.

Rosemary Flax Buns - machine made

Bread is a staple food of European, Middle Eastern and Indian cultures which is prepared by baking, steaming, or frying dough. Bread consists minimally of flour and water; salt is present in most cases; and usually a leavening agent such as yeast is used. Breads may also contain some amounts of sugar, spices, fruit (such as raisins, pumpkin or bananas), vegetables (like onion or zucchini), nuts, or seeds (such as caraway, sesame or poppy seeds). There are a wide variety of breads, with preferences differing from region to region.

INGREDIENTS
1 Cup warm (not hot) water
1/2 Cup soy milk
2 Tablespoons vegan margarine
2 Tablespoons brown sugar
1 teaspoon sea salt
1/4 - 1/2 Cup flax or sunflower seeds
1 Cup whole wheat flour
2 Tablespoons finely chopped fresh rosemary
2 Cups unbleached white flour
2 teaspoons REGULAR dry yeast (not bread machine specific yeast)

Optional toppings 1 egg replacer
poppy or sesame seeds

METHOD
Place all ingredients (except toppings) in bread machine IN THE ORDER GIVEN, do not stir, adding yeast last (do not get it wet). Select the DOUGH cycle and start machine. At end of cycle (beeper sounds on most models) remove dough and knead lightly on a floured board for about 2 minutes.

Cover dough with a damp tea towel and allow to 'rest' for 10 minutes. Divide into equal portions, depending on how many buns you want to make (see notes at top of recipe). Grease a cookie sheet or baking pan (use metal tins for even baking). Roll each dough portion into a ball, flatten for burger buns, only slightly for dinner rolls).

Place on baking sheets, allowing about 1 inch between each bun. Cover with damp tea towel and allow to rise in a warm, draft-free place until buns are doubled in size, about 30-40 minutes.Preheat oven for last 10 minutes of rising time.

Bake for 20-25 minutes until golden brown. Cool slightly before serving (if you can wait that long!)

NOTES
Optional: Brush egg replacer or soy milk lightly on risen buns, sprinkle with poppy or sesame seeds if desired then bake.

Vegan Corn Bread

Yield:1 servings
½ cup Whole wheat flour
¾ cup White flour
¾ cup Polenta; or regular cornmeal
4 tablespoon Sugar
5 teaspoon Baking powder
½ teaspoon Salt
1/3 cup Plus 2T baby food applesauce
½ cup Lowfat soy milk
½ cup Water

Mix dry ingredients in a bowl. Mix wet ingredients in another bowl. Add wet to dry and stir. Bake at 375 in a glass 9 inch quichy pan or 8x11 pyrex, for about 30 mins until top starts to look golden brown. Serve under spicy beans, or warm with maply syrup and honey.

Vegan Rye Bread

3 cups Whole-wheat flour
2 cups Rye flour
1 cup unbleached, enriched flour
1 1/2 teaspoons salt
2 Tablespoons caraway seeds
2 cups warm water
2 teaspoon active dry yeast
2 Tablespoons molasses

1. Put the flours and salt in a bowl. Set aside 1 teaspoon of the caraway seeds, and add the rest to the bowl.
2. Put HALF of the water in a bowl with the yeast, let sit until frothy.
3. Mix yeast mixture and molasses into the flour mixture. I used my hands to mix until it was shaggy.
4. Knead for five minutes or so until it is smooth and elastic. It is a heavy bread so the texture will be slightly grainy. Let rise until doubled.
5. Divide dough into two pieces and roll into two 9 inch logs with slightly flattened tops. Place on a greased baking sheet or stone. Brush lightly with water and sprinkle with the remaining caraway.
6. Cover and let rise until well-risen (app. 40 minutes) Place in a preheated 450 degree oven and bake for 30 minutes until they sounds hollow.
I used unsulphured, organic black-strap molasses. You probably could use regular molasses, but the flavor might be slightly different.
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