Makes 1 loaf


  • 1 cup packed baby arugula or spinach
  • 1 tbsp minced garlic
  • cup water lukewarm
  • 2 tbsp light olive oil
  • cup all-purpose flour plus more if needed
  • 2 tbsp vital wheat gluten
  • 2 tsp instant yeast
  • 2 tbsp sugar
  • 1 tsp fine sea salt
  • ½ tsp canola oil nonstick cooking spray


  • Place the arugula, garlic, water, and oil in a blender; blend until smooth.
  • In a large mixing bowl, combine the flour, gluten, yeast, sugar, and salt.
  • Add the wet ingredients to the dry.
  • Using a stand mixer fitted with a dough hook, mix for about 6 minutes, until a dough forms.
  • Add more flour, 1 tablespoon at a time while mixing, if needed.
  • Alternatively, if you don’t have a stand mixer, transfer the dough to a lightly floured surface and knead for 8 to 10 minutes, adding 1 tablespoon flour at a time if needed, until the dough is smooth and pliable.
  • Lightly oil a large bowl and place the dough in it.
  • Turn to coat.
  • Cover tightly with plastic wrap and let rise for 60 to 90 minutes, until doubled.
  • Lightly coat an 8 x 4-inch loaf pan with spray.
  • Gently punch down the dough and press it down into the pan.
  • Loosely cover with plastic wrap and let rise until the dough reaches 1 inch over the top of the pan, between 30 and 60 minutes.
  • Preheat the oven to 375°F.
  • Carefully remove the plastic wrap and bake for 30 minutes, or until golden brown and the bottom of the bread sounds hollow when tapped.
  • Remove from the pan, transfer to a wire rack, and let cool before slicing.


Hi, my name is Jason and I am a vegan with a keen interest in plant-based diet and nutrition. This site was set up to help me explore the research, facts, and myths about veganism. Please feel free to contact me if you have any comments, questions or suggestions.

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