Sandwich Bread

Do you also know those annoying vegans who demonize ready-made products and constantly preach “but you can also do it yourself”? I am one of them. Sometimes. At least with this easy vegan sandwich bread! “Making vegan sandwich bread yourself” (screeching!) is worth it. It becomes fluffy and soft and tastes so good that you will never want to buy one again.

Yes, caught, I’m trying to sell you the extra time it takes to bake bread as an advantage. But it’s actually faster than going to the bakery to buy bread. Promised (deducted the dough rest and baking times. But they count as anticipation and not as activity).

Mission Possible

It wasn’t that long ago that I first baked sandwich bread myself. The idea has been around for a long time, but as it often happens in life … I recently resumed the toast mission and started researching recipes. Almost all of them had butter and milk and other hocus-pocus as an ingredient and somehow there was no (reasonable) vegan one. Or the preparation turned out to be complicated. I also wanted to avoid vegan butter. In my very favorite one there is palm oil and palm oil is bad. But I still buy it. Maybe therefore I am bad too? But I try to at least compensate for my mischief in such a way that I only spread it on top and at least avoid it when baking. Therefore, I modified the recipe so that it works with oil.

The art of simplicity

Anyone who knows me knows that I like to use whole wheat flour or any other grains and seeds to make a dish “healthier”. So in the beginning I tinkered with these ingredients, because I imagined simple vegan bread partly made out of whole wheat flour and flaxseeds (on which I then slap vegan butter and cheese, hehe, or jam). But it was always crumbly and dry. Therefore: sandwich bread is sandwich bread. Donuts don’t contain any vitamins either.

Perfectionism

The recipe is super easy. It’s just a little longer as I’ve described it in detail, so you don’t make the same mistakes as I did. Now I’ve finally got the hang of it for fluffy, soft easy vegan sandwich bread and can share a detailed but easy recipe with you. I think the bread is perfect in terms of taste and consistency. As arrogant as it sounds: the best I’ve ever eaten. What I also love about it, is that it is still soft after days. One more bonus of the mission to make vegan sandwich bread yourself: it is great to toast, becomes crispy on the outside, and stays soft on the inside. But it also tastes un-toasted. This bread just always tastes good. Toasted or not, as a sandwich or pure, sweet or savory, as french toast or croutons, … Let me know your plan with this bread. Share your plans with me and anyone else who is curious.

You might also like to eat …

Vegan Sweet Braided Coconut Milk Bread (Brioche) Vegan Pizza Rolls Apple Cinnamon Rolls Carrot Cake White Bean Soup

Continue to Content

Yield: 1 Bread

Sandwich Bread

Print

Easy vegan sandwich bread that is so soft, fluffy, and tasty and stays like this for days. Try this simple recipe and you will never want to buy white sandwich bread again.

Ingredients

• 150 ml (5 oz or 2/3 cup) warm (not hot, not cold) water
• 150 ml (5 oz or 2/3 cup) warm vegan milk (I like to use oat milk)
• 1 pkg dry yeast (7g)
• 2 tbsp sugar
• 1.5 tsp of salt
• 4 tbsp oil (e.g. rapeseed oil)
• 500 g (17 3/4 oz or 4 cups) flour (08/15 wheat flour)

Instructions

1. Knead all ingredients together for about 5 minutes until you get a smooth dough. I like to knead the dough with my food processor and the dough hook. With your hands, form the dough into a ball and put it into a big bowl.
2. Cover the bowl with a tea towel, put it at a warm spot (e.g. near the heater in winter), and let the dough rest and rise for an hour.
3. After an hour, knead the dough again briefly (max. for one minute) so that the air can escape.
4. Then shape the dough into an elongated shape and place it in the baking dish (I use one made out of glass in which I also bake my banana bread) that has been greased with oil.
5. Now spread a little oil on a piece of aluminum foil (otherwise the foil will stick to the dough) and lay it on top of the baking dish. Don't make it too tight, as the dough will rise again. This step is necessary because otherwise, the bread will brown too quickly on the top while it is not yet done in the inside. Unfortunately, that is my only negative point about the recipe: The foil creates an imprint on the top. I just haven't found another method of covering it yet. If you have any ideas, please let me know.
6. After a rest period of 30 minutes, start preheating the oven to 220 °C (top and bottom heat, without convection).
7. After the dough has rested in the baking dish for an hour, put it in the oven for 15 minutes, on the second-lowest level (in my oven, it's the one below the middle one). The aluminum foil remains on top. Do not remove in between to check the batter! Every time I couldn't keep my hands off it, the dough took revenge. Don't make the same mistakes as I do.
8. Pour water (the amount of a shot glass) onto the bottom of the oven and immediately close the door. This creates steam that helps the bread not to dry out. Alternatively, add a bowl with water to the oven. Some say this is more save.
9. After 15 minutes, lower the temperature to 180 °C and bake for another 15 minutes.
10. After 30 minutes of baking time, remove the aluminum foil and bake the bread for another 20 minutes at 180 degrees. (50 minutes in total)
11. Switch off the oven, open the door, and let the bread cool down a little until it can be removed from the baking dish. Then let it cool completely on the baking sheet so that excess humidity can evaporate.