Homemade Vegan Sandwich Bread

This Homemade Vegan Sandwich Bread is as delicious warm just out of the oven as it is with a hummus and tomato sandwich.

Made with a Tangzhong (roux), this bread is softer and more moist than the average sandwich loaf bread.

What is vegan sandwich bread?

Vegan sandwich bread is a loaf bread that is made with plant based milk rather than regular milk.

I like the unique texture of the bread thanks to the roux method that is used to make it with .

Have you tried my Easy Avocado Hummus recipe?

That avocado hummus is made with avocados and chickpeas and in friendly to vegan and Mediterranean diets. It would also taste great when spread on a slice of this vegan bread.

Whole wheat flour is used in making this bread recipe. You can find a selection of whole wheat flour here.

Why we love this homemade bread recipe.

Certainly using a roux improves the texture of this bread making it more moist than the usual bread. The roux also improves the shelf like of this bread thanks to the moisture.

Here is what else we like about this recipe.

• This bread is the perfect size and structure for making a delicious sandwich.
• When served warm just out of the oven, this bread is great tasting alone or with a pat of vegan butter on top.
• This bread also goes great with a bowl of Vegan Soup or with vegan salad.
• Homemade vegan bread is perfect for sharing with others or for giving to someone else as a gift.
• Personalizing this bread is as easy as swapping out your whole wheat flour with a similar flour or even making this bread with just all purpose flour.
• Leftovers can be easily served the next day for breakfast or served with a vegan dip.

Ingredients needed to make vegan bread.

• For the Tangzhong you will need all purpose flour and vegan milk such as almond milk.
• Flour. Both all purpose and whole wheat flour were used in making my bread.
• Instant Yeast. If you are using instant yeast from a packet, note that most packets contain ¼ teaspoon.
• Almond Milk. Really most any vegan milk could work in this recipe.
• Sugar. Regular granulated sugar should be used.
• Salt. A small amount of salt is used in this recipe.
• Oil. Vegetable oil was used in my bread however, most any oil could work. I like canola or olive oil.

Tips for making the best vegan bread.

If you are not familiar with baking using the tangzhong, do not be intimidated.
You are simply warming up part of the flour with the vegan milk on a stove top to form a paste that will help the texture and longevity of the bread.

More helpful tips for you.

1. When combining the tangzhong with the remaining almond milk, the mixture should be mostly smooth and warm (about body temperature).
2. If the tangzhong seems to be too warm when you are mixing it with the remaining almond milk, you can use a chilled almond milk rather than room temperature milk to bring down the temperature. You want the mixture to be slightly warm as a good environment for the yeast.
3. Make sure that you are using 'instant yeast' and not another yeast.
4. While my bread was made with basic vegetable oil, a more flavorful or moist oil can also be used with or instead of the vegetable oil. Olive oil is a flavorful and moist oil that could work in this recipe.
5. Since this is a 'yeast' bread, you will need to do some kneading (no pun intended..). Knead the bread until it is smooth and elastic.
6. Honestly, I like to use a dough hook attachment for kneading. It is a good idea to keep an eye on it however, to make sure that your bread is kneaded to a perfect texture.
7. Rising times can vary sometimes depending on where you place your dough to rise. I find that placing the bowl with the dough on top of my refrigerator helps it rise better (obviously be careful where on top of the fridge the dough is placed since you do not want it to fall down).

How to make Homemade Vegan Sandwich Bread.

Active Time: 20 minutes.
Rise Time: 1 hour 45 minutes.
Bake Time: 25 minutes.
Servings: 1 loaf, about 12 slices. .

1. Start by making the tangzhong. In a medium saucepan on medium low heat, combine together a quarter cup of flour with a half cup and two tablespoons of the milk. Whisk constantly until the mixture thickens and a paste-like consistency forms. Then remove the mixture from other heat. Let the mixture cool for a minute and then place it into a large mixing bowl.
2. Add the remaining almond milk to the mixing bowl and stir or mix until mostly smooth. Then add the flours, sugar and instant yeast and mix until the ingredients are incorporated and there are no dry areas (this is known as a 'shaggy mass').
3. Stir in the oil and salt and knead your dough until smooth and elastic (seven to 10 minutes by hand on a lightly floured surface).
4. Lightly oil a bowl and then place the kneaded dough inside of the bowl. cover the bowl with a damp kitchen towel and allow the dough to rise until doubled ( about one to one and a half hours).
5. While your dough is rising, you can prep a loaf pan. My pan was greased (vegan butter or coconut oil should work). For an easier release you can place a strip of parchment paper with the edges hanging over the sides of the pan.
6. When your dough has doubled in size, turn it out on a clean surface. Use your hands to press the dough out into a large rectangle.
7. To roll the dough into a shape that will fit into the loaf pan, simply roll the dough, starting from one shorter end to the other, tightly.
8. Place the dough into your pan with the end or seam facing down.
9. For the second rise, cover the dough again and allow it to rise until the center top of the dough in about an inch over the top of pan (45 minutes to an hour).
10. To bake the bread, first preheat the oven to 400°F.
11. Uncover the dough and bake it in the center of your oven until brown on tip and it sounds 'hollow' when lightly tapped (about 25-30 minutes)
12. Allow the bread to cool in the loaf pan for 15 minutes before transferring it to a cooling rack to fully cool.
13. Use a serrated bread knife to slice your cooled bread. Loaf breads like this usually slice best from top to bottom rather than turning it on its side.

Expert Tip👉 Rising times can vary. Placing your covered dough in a warm spot can help it rise faster.

How to store sandwich bread.

Once this bread has fully cooled, it should be stored in an airtight container or bag. To keep it from going stale, it can be stored for up to 3 days at room temperature in a low humidity environment or refrigerated for up to a week. You can also try freezing it.

You may also be interested in these ideas.

• Orange Olive Oil Cake Recipe (Mediterranean Diet, Vegan).
• Vegetarian Dill Pickle Pasta Salad
• Homemade Vegan Trail Mix
• Vegan ‘Cheesy’ Spinach Dip
• Easy Walnut Bread Recipe Vegan | MedDiet
• Easy Vegan Pumpkin Bread Recipe

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Homemade Vegan Sandwich Bread

Homemade Vegan Sandwich Bread, a delicious homemade bread that is fluffy and moist, made with tangzhong method (vegan milk roux).

Prep Time20 minutes mins

Cook Time25 minutes mins

Total Time45 minutes mins

Course: Breakfast, Breakfast Brunch, Lunch, Side Dish

Cuisine: Vegan, vegetarian

Search Result: Homemade Vegan Sandwich Bread

Servings: 12

Equipment

• Mixing Bowl
• Loaf Pan

Ingredients

For the Tangzhong

• ¼ cup All purpose flour
• 10 tbsp Almond milk.

Bread Dough.

• 3 cups Flour.
• ½ cup Whole wheat flour
• 2¼ tsp Instant Yeast.
• ¾ cup Almond Milk.
• 1 tbsp Sugar.
• 1 tsp Salt.
• 2 tbsp Vegetable oil

Instructions

• In a medium saucepan on medium low heat, combine together a quarter cup of flour with a half cup and two tablespoons of the milk. Whisk constantly until the mixture thickens and a paste-like consistency forms. Then remove the mixture from other heat. Let the mixture cool for a minute and then place it into a large mixing bowl.
• Add the remaining almond milk to the mixing bowl and stir or mix until mostly smooth.
• Then add the flours, sugar and instant yeast and mix until the ingredients are incorporated and there are no dry areas (this is known as a 'shaggy mass').
• Stir in the oil and salt and knead your dough until smooth and elastic (seven to 10 minutes by hand on a lightly floured surface).
• Lightly oil a bowl and then place the kneaded dough inside of the bowl. cover the bowl with a damp kitchen towel and allow the dough to rise until doubled ( about one to one and a half hours).
• While your dough is rising, you can prep a loaf pan. For an easier release you can place a strip of parchment paper with the edges hanging over the sides of the pan.
• When your dough has doubled in size, turn it out on a clean surface. Use your hands to press the dough out into a large rectangle.
• To roll the dough into a shape that will fit into the loaf pan, simply roll the dough, starting from one shorter end to the other, tightly.
• Place the dough into your pan with the end or seam facing down.
• For the second rise, cover the dough again and allow it to rise until the center top of the dough in about an inch over the top of pan (45 minutes to an hour).
• To bake the bread, first preheat the oven to 400°F. Uncover the dough and bake it in the center of your oven until brown on tip and it sounds 'hollow' when lightly tapped (about 25-30 minutes) Allow the bread to cool in the loaf pan for 15 minutes before transferring it to a cooling rack to fully cool.

Recipe Notes

*Please check the nutritional labels to assure that you are sticking to your diet restrictions for any substitutions used.
Also, please see the actual recipe post for further details on this recipe.

To make this recipe fully vegan, please make sure that you are using fully vegan ingredients.
See Foodwineandlove.com for details on this recipe.

originally posted:

September 2, 2024

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Nutrition

Calories: 168kcal | Carbohydrates: 31g | Protein: 4g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 231mg | Potassium: 54mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1IU | Calcium: 41mg | Iron: 2mg

Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!

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Homemade Vegan Sandwich Bread, a delicious homemade bread that is fluffy and moist, made with tangzhong method (vegan milk roux).

Please see recipe post for further details on this recipe.