LUNCH

Best Vegan Sandwich Bread • It Doesn’t Taste Like Chicken

Looking for a homemade vegan bread recipe to make sandwiches with? Here’s a simple recipe that is easy to make and tastes absolutely delicious! Perfectly fluffy, tender, and strong enough to hold your sandwich toppings. Learn how to make the best vegan sandwich bread from scratch with just 7 simple ingredients that you likely already have in your pantry. I include step-by-step photos to guide you through the steps, so if you are new to making yeast bread, this is the perfect recipe to start with!

Perfectly fluffy, tender, and strong enough to hold your sandwich toppings. Learn how to make the best vegan sandwich bread from scratch with just 7 simple ingredients that you likely already have in your pantry. I include step-by-step photos to guide you. #itdeosnttastelikechicken #veganrecipes #bread

A lot of store-bought bread contains dairy, eggs, or honey, making them not vegan. Sometimes the ingredient list is so long it can be confusing to even tell if it’s vegan or what exactly all those ingredients even mean. When I have a bit of time I love to make a homemade loaf of bread. If you are new to making yeast bread, I promise they really aren’t scary at all. They take a bit of time (mostly hands-off), but each step is easy, and you won’t believe how much better homemade bread is! Just look at that gorgeous swirl! Once you make the best vegan sandwich bread I’m sure you’ll make it again and again as it’s just perfect!

Perfectly fluffy, tender, and strong enough to hold your sandwich toppings. Learn how to make the best vegan sandwich bread from scratch with just 7 simple ingredients that you likely already have in your pantry. I include step-by-step photos to guide you. #itdeosnttastelikechicken #veganrecipes #bread

Tips and tricks:

Yeast: make sure you use instant yeast for this recipe (and not active yeast). In the first step the yeast is activated by mixing it with warm water, warm plant-based milk, and white sugar, then letting it rest for 5 – 10 minutes. It should become foamy. If it isn’t foamy it is likely that your yeast is too old. This means that the bread will not rise properly so you will need to purchase new yeast and start again.

Rising the bread: the dough will need to rise two times for 1 hour each time. Let the dough rise in a warm area. If it is a summer day, on the counter should be fine. If it is a chillier day, I like to rise my bread in the oven with just the oven light turned on as this will make a nice slightly warm sealed-off area. Make sure you do not turn the oven on while the dough is inside rising.

Kneading the bread: I generally prefer to knead bread by hand as I enjoy the process and find it pretty simple. If you are new to kneading bread here is a good video demonstrating how to knead. If you have a stand mixer with a dough hook, you are welcome to use that if you prefer. You can also use a bread machine on the dough setting.

Test doneness: The bread will be done when it is a nice golden brown on the outside. You can also test doneness by removing the bread from the oven, carefully turning it out of the pan, and gently knocking on the bottom of the bread. It should sound hollow.

Mix the yeas with warm water, warm plant-based milk, and sugar, let rest for 10 minutes to become foamy.

How to make the best vegan sandwich bread:

Activate the yeast: mix the plant-based milk and water together and heat in the microwave for about 60 seconds until warm- think bath water temperature. (110F if using a thermometer). Pour the warmed milk/water into a large mixing bowl, add the sugar and yeast, and whisk. Cover with a clean dish towel and set aside for 5 – 10 minutes. After resting it should be very foamy, continue to the next step.

Mix the flour, vegan butter, and salt in to form a shaggy dough.

Make the dough: add the flour, melted vegan butter, and salt to the yeast mixture and stir to form a shaggy dough.

Knead the dough for 5 minutes

Turn the dough out onto a clean work surface, and knead for 5 – 6 minutes until the dough is smooth and elastic. I like to knead by hand but you can alternatively do this in a stand mixer with a dough hook, or in a bread machine on the dough setting.

Oil a bowl and let the dough rise in the bowl, covered with a clean dish cloth for 1 hour

1st rise: lightly grease a large clean mixing bowl with a bit of oil or more melted vegan butter. Drop the dough ball into the ball and turn it a few times to coat the ball in the oil. Cover with a clean dish towel and set somewhere warm to rise for 1 hour. The oven with just the oven light turned on is a great place.

The dough should double in size

Shape the loaf: once the dough has risen it should be about double the size. Punch the dough down.

punch the dough down then roll it into a rectangle 8" x 15".

Lightly flour a clean work surface, then roll the dough and stretch it so that it is a rectangle that is about 8″ x 15″. Starting from the shorter side of the rectangle, roll the dough up into a log (this creates the swirl in the bread, which is one of the secrets to making the best vegan sandwich bread)!

Roll up the rectangle then place it inside a lightly grease 4" x 8" pan. This is how you form the swirl which makes it the best vegan sandwich bread!

Lightly grease a 4″ x 8″ loaf pan and place the rolled-up dough inside. There may be space around the dough and that’s totally ok, it will expand into the pan.

Let rise again for 1 hour, then bake

2nd rise: cover with a clean dish towel and again, set somewhere warm to rise for 1 hour.

Bake the bread: after the dough has risen the second time, preheat your oven to 350F (180C). Remove the dishtowel and bake the dough in the loaf pan uncovered for 30 – 35 minutes until dark golden brown on top. Carefully remove it from the pan and allow it to cool on a rack.

Perfectly fluffy, tender, and strong enough to hold your sandwich toppings. Learn how to make the best vegan sandwich bread from scratch with just 7 simple ingredients that you likely already have in your pantry. I include step-by-step photos to guide you. #itdeosnttastelikechicken #veganrecipes #bread

This bread is:

  • fluffy
  • soft
  • perfect for sandwiches
  • or for just enjoying with some vegan butter!

Enjoy the best vegan sandwich bread with:

Vegan Egg Salad Sandwich
My Go-To Vegan Soup Recipe
Homemade Vegan Deli Slices
Vegan Bologna (Baloney)
Vegan Jackfruit Salad Sandwich

If you try this recipe let us know by leaving a comment, rating it, and don’t forget to tag @itdoesnttastelikechicken on Instagram.

Bon appetegan!
Sam Turnbull.

Print Recipe

The Best Vegan Sandwich Bread

Perfectly fluffy, tender, and strong enough to hold your sandwich toppings. Learn how to make the best vegan sandwich bread from scratch with just 7 simple ingredients that you likely already have in your pantry.

Prep Time20 mins

Cook Time35 mins

Rising time:2 hrs

Total Time2 hrs 55 mins

Servings: 1 loaf (about 16 slices)

Calories: 121kcal

Ingredients

  • ½ cup plant-based milk (such as oat or soy)
  • ½ cup water
  • 2 tablespoons white sugar
  • 2 ¼ teaspoons instant yeast (one packet)
  • 3 cups all-purpose flour
  • ¼ cup vegan butter melted
  • 1 ¼ teaspoons salt

Prevent your screen from going dark

Instructions

  • Activate the yeast: mix the plant-based milk and water together and heat in the microwave for about 60 seconds until warm- think bath water temperature. (110F if using a thermometer). Pour the warmed milk/water into a large mixing bowl, add the sugar and yeast, and whisk. Cover with a clean dish towel and set aside for 5 – 10 minutes. After resting it should be very foamy, continue to the next step.

  • Make the dough: add the flour, melted vegan butter, and salt to the yeast mixture and stir to form a shaggy dough. Turn the dough out onto a clean work surface, and knead for 5 – 6 minutes until the dough is smooth and elastic. I like to knead by hand but you can alternatively do this in a stand mixer with a dough hook, or in a bread machine on the dough setting.

  • 1st rise: lightly grease a large clean mixing bowl with a bit of oil or more melted vegan butter. Drop the dough ball into the ball and turn it a few times to coat the ball in the oil. Cover with a clean dish towel and set somewhere warm to rise for 1 hour. The oven with just the oven light turned on is a great place.

  • Shape the loaf: once the dough has risen it should be about double the size. Punch the dough down. Lightly flour a clean work surface, then roll the dough and stretch it so that it is a rectangle that is about 8″ x 15″. Starting from the shorter side of the rectangle, roll the dough up into a log (this creates the swirl in the bread). Lightly grease a 4″ x 8″ loaf pan and place the rolled-up dough inside. There may be space around the dough and that’s totally ok, it will expand into the pan.

  • 2nd rise: cover with a clean dish towel and again, set somewhere warm to rise for 1 hour.

  • Bake the bread: after the dough has risen the second time, preheat your oven to 350F (180C). Remove the dishtowel and bake the dough in the loaf pan uncovered for 30 – 35 minutes until dark golden brown on top. Carefully remove it from the pan and allow it to cool on a rack.

Notes

Make-ahead/storage/freezing: Allow the bread to cool completely. Store covered at room temperature for up to 3 days, in the fridge for up to 10 days, or you can freeze it.

Nutrition

Serving: 1 slice (1 loaf of bread makes 16 slices) | Calories: 121kcal | Carbohydrates: 20g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 210mg | Potassium: 53mg | Fiber: 1g | Sugar: 2g | Vitamin A: 164IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg




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