However... I still have a bread recipe for today. My fasting diet doesn't consist of bread, but I made this last week and it is just amazing. I found it on "have cake, will travel" and it's just a really dense, hearty bread. It makes two loaves and I'm proud to say that they both rose beautifully. It was my first time making bread, so I was damn satisfied!
Here's the recipe:
(for a 1 1/2 pounder, or about 12 slices)
3/4 cup room temperature soy milk (I used half almond milk, half soymilk)
1 cup finely grated carrots
2 Tbsp turbinado sugar
2 Tbsp canola oil
1 tsp sea salt
2 Tbsp vital wheat gluten
about 3 cups light spelt flour, might need more or less: up to you to find out as you kneed
2 tsp bread machine or instant-rise yeast
If you want to proof your yeast, heat your soymilk to lukewarm, add yeast and sugar. Let sit for 10 minutes; it should get foamy.
After 10 minutes, combine soymilk mixture, carrots, canola oil, sea salt, wheat gluten, and 2 cups of bread flour. Stir with a wooden spoon and pour onto a clean, lightly floured surface. Add the rest of the flour as you kneed until the dough isn't too sticky anymore. It should be smooth and elastic.
Place in a large bowl coated with a little oil. Swirl ball-shaped dough a little until it's lightly coated with the oil, cover, and let rise (in a warm, draft-free area) for 90 minutes or until doubled in size.
20 minutes before dough is done rising, preheat oven to 375 degrees F.
Punch dough down and flatten it with you hands into a rectangular shape. Cut in two in length, roll each portion tightly in the shape of a loaf. Place on a parchment/Silpat-lined baking sheet and bake for 30 minutes or until the bottoms sound hollow when tapped. The top should be golden brown and if you have an instant-read thermometer, it should read 190-200 F.
Let cool on rack before slicing.