Vegan Bread: Simple Recipes for Every Craving

Want a loaf that’s soft, chewy, and 100% plant‑based? You’re in the right spot. Vegan bread doesn’t need fancy flours or secret hacks – just a few pantry staples and a bit of patience.

Essential Ingredients You Already Have

The backbone of any good bread is flour, water, and leavening. For a vegan loaf, swap out the usual butter and eggs for alternatives that keep moisture and structure. Here’s the quick list:

• Flour: All‑purpose works for most recipes, but you can mix in whole‑wheat for a nuttier taste.
• Liquid: Water is fine, but plant milks (almond, soy, oat) add a subtle flavor.
• Fat: Olive oil, coconut oil, or melted vegan butter keep the crumb tender.
• Binder: Ground flaxseed or chia seeds mixed with water act like eggs.
• Sugar: A tablespoon of maple syrup or agave helps feed the yeast.
• Yeast: Active dry or instant – both give the rise you expect.

Mix these together, let the dough rise, shape, and bake. That’s the core of any vegan loaf.

Step‑by‑Step: How to Make a Basic Vegan Sandwich Bread

1. Activate the yeast. Warm your plant milk (or water) to about 110°F (just warm to the touch). Stir in a pinch of sugar and the yeast. Wait 5‑10 minutes until it looks foamy.

2. Mix dry ingredients. In a large bowl combine 3 cups of flour, 1 ½ teaspoons salt, and the remaining sugar.

3. Add the wet stuff. Pour the foamy yeast mixture, 2 tablespoons oil, and ¼ cup plant milk into the dry mix. Stir until a shaggy dough forms.

4. Knead. Turn the dough onto a floured surface and knead for about 8 minutes. It should become smooth and elastic. If it’s sticky, sprinkle a bit more flour – but don’t over‑flour.

5. First rise. Place the dough in a greased bowl, cover with a damp towel, and let it double in size. This usually takes 1‑1.5 hours.

6. Shape and second rise. Punch the dough down, shape it into a loaf, and put it in a greased pan. Cover again and let it rise for another 30‑45 minutes.

7. Bake. Preheat your oven to 375°F (190°C). Bake the loaf for 30‑35 minutes, or until the top is golden and it sounds hollow when tapped.

8. Cool. Let the bread rest on a rack for at least 15 minutes before slicing. This prevents a gummy crumb.

That’s it – a basic, soft, vegan sandwich loaf you can use for toast, sandwiches, or garlic bread.

Want to switch things up? Try adding herbs, olives, or roasted garlic to the dough before the first rise. For a sweeter version, toss in raisins and cinnamon.

Storing tips: Keep your bread in a paper bag for a day, then move it to a plastic bag if you need it longer. Freeze slices for quick toast later – just pop them in the toaster.

With these basics you can experiment endlessly. Whether you’re after a hearty rye, a fluffy brioche‑style roll, or a crusty sourdough, the same core steps apply – just adjust the flour type and hydration. Grab your ingredients, follow the steps, and you’ll have fresh vegan bread on the table in a few hours. Happy baking!