Delicious & Easy Vegan Bread Recipe
A moist, flavorful, vegan bread recipe to make fresh in your home on a weekly basis, so you and your family can eat clean, and healthy!
Equipment
- 1 Weighing Scale
- 2 Mixing bowls
- 1 Baking tray
- Parchment Paper
- 1 Bread Knife
- 1 Spatula
Ingredients
- 200 grams flour strong bread flour is best and all-purpose is ok. See notes (below) if you want to add almond flour to this.
- 10 grams sugar I use granulated organic cane sugar
- 1/4 tsp salt use a measuring spoon for this. I use Himalayan pink salt
- 5 grams active dry yeast I use Allinson's Dried Active Yeast
- 32 grams water room temperature
- 100 grams milk any plant-based milk is ok
- 1/4 tsp vinegar apple cider or white vinegar will do
Instructions
- Pour the flour, sugar and salt together in one bowl. Mix with your spatula until it is all combined.
- Mix the active dry yeast with the water until the yeast is fully dissolved.
- Add the milk and vinegar to your yeast mixture. Mix well.
- Add this milk yeast mixture to the flour mixture and combine until you have a shaggy dough.
- Use your fingers to gently combine all the ingredients together until you reach a sticky dough consistency. This should take no longer than 1 minute.
- Gently roll the dough into a a ball (it does not need to be perfect, avoid using any extra flour here, it is ok if it is slightly sticky)
- Place the ball of dough into the mixing bowl and cover with the lid (or cling wrap). Keep it in a dark, dry, warm section of the house for up to 4 hours. Keep checking every hour to see if your dough is rising. By the end of the 4 hours you should have dough that has almost tripled in size.
- After the proofing period, pre-heat oven to 175 degrees Celsius
- Flour a flat empty surface and tip the dough over. Lightly sprinkle flour over the dough so it is easier to work with. Gently shape the dough into an oblong shape or a rectangular shape. Do not roll it over, or change the sides around. This should take 30 seconds, no more. Don't get tempted to fidget with this work of art! Keep this step as simple as possible.
- Place this shaped dough at the center of the parchment covered baking tray
- Bake this in the middle rack of your oven, for 30 minutes. Your bread should be golden brown before you take it out. If you see it slightly lighter, keep it in for another 5 minutes before switching off the oven.
- Once baked, carefully remove the bread from the oven and place the bread onto a wooden board and let it slightly cool. You can cut the bread on the edges to just double check if its fully baked.
- You can store this bread for up to 1 week (7 days) in an airtight container to contain its freshness.
Notes
- If you want to add almond flour to this recipe, add 180 grams of all-purpose flour and only 20 grams of almond flour. This ratio keeps the texture in tact.
- If you have over-proofed the dough, you can simply take the dough out of the mixing bowl, roll it around a few times to remove the carbon dioxide and activate the yeast once more. You don't need to let it rise again. Place it on a baking tray and bake immediately.
- You can add raisins, herbs, chocolate or nuts in this recipe! Go wild.
- In order to keep the texture in tact, I would recommend using no more than 1/2 a cup of the raisins, chocolate or nuts. You can go as herby as your palate allows.
- I would recommend crushed nuts instead of whole nuts to keep the texture.