This has got to be the best homemade bread I have ever made and now it’s a weekly staple. It is fluffy, vegan, perfect for sandwiches, morning toast, soup dipper and eating plain. I now present the fluffy vegan sandwich bread recipe!
While I cannot take full credit for this recipe I ‘veganized’ a non vegan recipe from tastesoflizzyt. My dearest hubby starting making this while I was avoiding the kitchen in my first trimester and it was a lifesaver having a plain bread around especially when my toast and jam cravings hit. Hail the vegan sandwich bread.
This vegan sandwich bread requires a starter.
What is a bread starter? Well, in traditional sourdough bread, a starter made from flour and water is left to ferment for 5-7 days. The purpose of this is to combine with air bacteria and create a fermented mixture used in place of packet yeast. A traditional sourdough is takes a long time to make and is a more expensive bread. This understandable considering the work that goes into it.
Does this vegan bread recipe require a starter?
YES! But we have cheated a bit. We still use flour and water but we add some yeast to activate the mixture and let it ferment for 48 hours instead of a week.
Can I use any flour for my bread?
We have used bread flour for this fluffy bread recipe. Bread flour contains more gluten and gives this bread a beautiful stretchy texture. I haven’t tried a gluten free version yet.
What is the shelf life of this bread?
We have kept this bread out on the counter for up to 5 days. Cover well. We recommend using a cloth bag/wax bag or sealed glass Tupperware to store your bread. If you’re only one person, slice and freeze the extra bread for toasts.
If you have a big family…
Double this recipe to make two big loaves and you will have bread for the whole week. I’m always trying to minimize how many hours the oven is on so I bake granola, bread and everything else I need to on the same day.
Avoid using metal
When working with the starter, avoid using metal or storing in a metal container. Starters are acid and can eat away at the metal. Use wood, silicon, glass (or plastic tools instead).
How to make the starter:
- 2 cups all-purpose flour
- 1 package active dry yeast
- 2 cups warm water
Make sure your water is hot but not boiling. You should be able to keep your finger in the water without it being too hot. In a glass bowl, add the flour and yeast, stir with a wooden spoon and then add the warm water. Stir together, cover the bowl with a cloth and leave out for 48 hours in a warm safe spot. I use my microwave for safe storing.
After 48 hours you should see bubbles have formed. See how easy that is? When you see your starter getting low, add 1 cup of flour and one cup of warm water to it to replenish it.
Storing: I keep mine in a mason jar in the fridge with cloth over it. Take it out 24hours before you want to make more bread.
Fluffy Vegan Sandwich Bread
- 1 1/4 tbsp active baking yeast
- 2 1/2 cup bread flour keep 1/4 C aside for handling
- 1 tsp salt
- 1/4 tsp baking soda
- 3/4 cup Almond milk or plant milk of choice
- 2 tbsp agave/ coconut sugar sugar of choice
- 1/2 cup bread starter
- 1/8 cup olive oil or oil of choice
- In a bowl, add all the dry ingredients except the yeast and stir.
- Heat the almond milk in the microwave for 30-40 seconds. You should be able to put you finger it it without burning. If it’s too hot it will kill your yeast.
- If using agave syrup add this to the warm milk and stir in the yeast.
- Add the milk, oil and starter to the flour and stir well with a wooden spoon. The dough will be sticky to the touch.
- Cover the bowl with a cloth and place in a warm spot to rise for 40-60 minutes.
- Spray your pans with oil. Once risen place the 1/4 C flour over the dough and knead for 4-5 minutes. Place dough in pan.
- Cover with a cloth and allow to rise for a second time. 40-60 minutes
- Pre-heat oven to 400F (200C).
- Add a dash of oil to the top of the risen bread before placing in oven for 30-40minutes.
- Bread should sound hallow when tapping on the top after taking out oven. Then it is done.
- Allow to cool for a few minutes then remove from pan to cool on a rack.
Try this freshly baked bread with my potato soup recipe
As always if you make this, I would love to see 😀 Please tag me on instagram @the_hungry_herbivore or comment below.
Now go make some of the best, fluffiest, chewy, vegan bread ever.
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