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Easy Everyday Sandwich bread. How to make Vegan Everyday Sandwich Bread Loaf. Dairy-free nut-free soy-free Yeast Bread.
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You know what, I realized that I have not posted a regular bread in a long while! Every week I end up baking some form of bread .. mutligrain, fruity, experimental random ones,(see the faux sourdough gf bread picture on the FB page). A plain bread comes out the oven probably once a month, but never sees the camera:) This time though, it did get clicked.
One of these days I will take a start to finish picture set. I hope the camera survives the flour and dough smudges!
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This weekend we did a ton of cooking, some Tempeh Makhani(Tempeh in creamy sauce, a mighter and less tangy version of Tikka masala. Tikka Masala), Yellow Lentil Daal with Brussels Sprouts, Dassana’s Kashmiri Dum aloo(Non fried and vegan version), Rice and Naan! Entertaining is fun, but now I have loads of leftovers:)
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I made this bread a week back and finally decided to post it. Its a great Sandwich bread, with half whole wheat and half bread flour. Its not totally white and its not dense like a all whole wheat bread. The bread goes well with anything and everything. What can you do with it apart from the usual sandwiches! you can make these Samoa French Toasts!
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Edit the taste to your preference, add spices, or herbs and a little more salt for a herbed loaf or some cinnamon and added sugar for a cinnamon loaf. You can make a white loaf by substituting the wheat flour with bread flour(add a bit more bread flour while kneading).
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Easy Everyday Sandwich bread
How to make Vegan Everyday Sandwich Bread Loaf. Dairy-free nut-free soy-free Yeast Bread. Makes a 8.5 by 4.5 medium loaf
Ingredients Â
- 1 cup warm water
- 1.5 cups whole wheat flour, I use Bob's Red Mill
- 1.25 cups bread flour
- 1 Tablespoons agave syrup
- 1/2 teaspoon salt
- 1 teaspoon raw sugar
- 2 teaspoons active yeast, Red Star
- 1 Tablespoons extra virgin olive oil, or virgin coconut oil
InstructionsÂ
- In a large bowl, add 2 Tablespoons warm water, 1 teaspoon sugar and yeast. Mix and let sit until frothy(10 minutes).
- Add salt to the 1.5 cups wheat flour and mix. Add wheat flour and 1 cup bread flour to the yeast mix,
- Add agave, oil, rest of the water and knead 6-8 minutes in stand mixer or 8-10 minutes by hand.
- If the dough is sticky, then add a little bread flour until the the dough is soft and almost not sticky.
- Place dough in well greased container. Cover with towel and let sit for 1.5 hours or until doubled.
- Punch dough down, use a Tablespoon or so bread flour to help make the dough less sticky.
- Pull a bit on all sides and tuck under to get a taut top. Place the tucked side down on parchment lined or well greased bread pan.
- Spray water liberally on top, then sprinkle some flour or oats on top.
- Cover with towel and let rise for 45 minutes or until doubled.
- Bake at 365 degrees F for 35-40 minutes, or until a tap on he top sounds hollow.
- Cool completely before slicing.
Notes
Variations: Add 1-2 Tablespoons non dairy yogurt, Replace 1/2 cup water with 1/2 cup almond milk(half the amount of liquid) To get nice slices, cool the bread in the refrigerator for atleast an hour before slicing. Also if possible use an electric knife:).
Nutritional values are based on one serving
Nutrition
Calories: 121kcal, Carbohydrates: 22g, Protein: 4g, Fat: 1g, Sodium: 99mg, Potassium: 86mg, Fiber: 2g, Sugar: 1g, Calcium: 7mg, Iron: 0.7mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this recipe? Rate and comment below!
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Hello! So I made this lovely bread yesterday and it came out a quite small loaf. On the first rise I let it go an extra half hour to get it near doubled, and on the second rise it went about an hour but wasn’t doubled. Our kitchen was about 71 degrees F, so pretty warm. Should I have just let it rise longer? It delicious, but would prefer a full-sized loaf.
it is a medium size loaf. I used a medium size bread pan 8.5 by 4.5 inches. the rise depends on the yeast also. you can double the recipe and bake in a 9.25 by 5.25 size bread pan. which will be about 2 lb loaf.
and yes, let it rise for a bit longer. if the bread was kneaded well, the dome will hold nicely with a doubled up size.
Hi Richa,
I started this yummy looking bread with great excitement but I left it for 2-3 hours still the dough did not double up. Could it be because I used all whole wheat flour and no bread flour?
Sad Me !
Preeti
It can also be because of the yeast and water content. with whole wheat flour, you need more water to make a soft dough. if the dough is too stiff/hard, it doesnt rise much. It also depends on the yeast, if the yeast is old, it might not work as well. Add another teaspoon yeast. Did the yeast get frothy when you let it sit with the warm water?
Thanks for posting this.
Would it make a difference if I skip agave syrup ? I like it but don’t have it right now.
Thanks for posting this.
Would it make a difference if I skip agave syrup ? I like it but don’t have it right now
yes you can skip the agave, just add another tsp of sugar.
Do you think I can make this using all whole wheat flour or maybe a mix of whole wheat and spelt?
Hi Rena,
You can use half spelt and half whole wheat and make the bread. Knead longer and keep the dough quite moist.
Hi! Just thought you might want to know that we linked to your blog today. https://rooted-vegan.blogspot.com/2013/02/vegan-baked-good-link-roundup.html