Big Sur Hide Bread

Big Sur Hide Bread

For Bread 38, I made an old favorite of mine, Big Sur Hide Bread, that could be made vegan. I’ve made and written about it on here twice, including early in 2010. Every time I make it, I wonder why I haven’t made it more often. It’s incredibly easy to make, and takes very little time overall.

big sur hide bread, in a log

As usual, these were delicious. They were dense, hearty, and filling, perfect for toasting for breakfast and serving with jam, peanut butter, almond butter, or a mix thereof. You can omit the beer if you want (it’s only 3 tablespoons), but you definitely need the milk to interact with the baking soda and to tenderize the bread. Honestly, I think this was the best version I’ve made yet, but if I make them again, I may increase the baking soda to see if they get a lighter and higher rise.

You should slice these within the first few days, as they get more difficult to cut in half as time goes on. Also, this makes 15 rolls, so you should definitely plan to freeze what you won’t eat immediately as they will go bad. This is an excellent and easy bread, and provides you with breakfast for a long time. I encourage you to try it.

big sur hide bread


Big Sur Hide Bread
adapted from 101 Cookbooks
Servings: 15
Author: Leona Konkel
  • 4 1/2 cups flour (I used mostly whole wheat, with some regular flour)
  • 1 3/4 cup seeds (a mix of sunflower seeds, hemp seeds, millet, and quinoa, if I recall correctly)
  • 2 cups oat bran
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 3/8 cup beer (this was a wheat beer; you could add more milk if you don't have beer)
  • 2 1/2 cups milk of your choice (I used soy, which works pretty good for baking)
  1. Mix together dry ingredients in the largest mixing bowl you can find; the bowl of a stand mixer works well here. Add beer and milk and stir until a wet batter forms. Scrape batter onto a well-floured surface, and shape into one or two logs that are two inches in diameter. Slice into 15 rolls. Reshape into rounds and pat down slightly. Brush off excess flour and place on an ungreased or parchment-lined baking sheet.
  2. Bake at 375F for 45 minutes, until golden brown. Once cool, slice and toast like English muffins. I recommend slicing and freezing what you won't eat in a week.



Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Privacy Policy Cookie Policy