This post contains affiliate links. Please see our disclosure policy.

Easy Everyday Sandwich bread. How to make Vegan Everyday Sandwich Bread Loaf. Dairy-free nut-free soy-free Yeast Bread.
 
Everyday Sandwich Bread | Vegan Richa
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!
 
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:)
 
Everyday Sandwich Bread
 
 
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!
 
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).
 
 

Easy Everyday Sandwich bread

5 from 1 vote
By: Vegan Richa
Prep: 15 minutes
Cook: 40 minutes
Resting time: 2 hours 15 minutes
Total: 55 minutes
Servings: 12 servings
Course: Bread
Cuisine: Vegan
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
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Ingredients 
 

  • 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

Instructions 

  • 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!
 
 
 

About Richa

Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

You May Also Like

5 from 1 vote

Leave a comment

If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online and I love hearing from you all!

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

58 Comments

  1. Sita says:

    5 stars
    I’ve tried this recipe twice and it turned out perfectly both times. I used maple syrup becuase I didn’t have agave and brushed a bit of vegan butter on top once it was finished to make it nice and soft. Such a delicious and fluffy loaf!

    1. Vegan Richa Support says:

      Sounds spectacular. I’m so glad that you loved it

  2. Shaily says:

    Hi, this is my go to bread recipe. But my bread always goes down after rising, even if I keep it only for 30 in summers or 45 min generally like you mentioned.

    1. Richa says:

      hmm. maybe there is more moisture in the dough. different brands of flours absorb liquids differently. Add a bit more flour to make a smooth soft but not sticky dough. Knead longer 3 to 5 mins, for better gluten formation so it an hold the shape.

  3. ritu says:

    hi Richa, I found your blog recently and I am in SERIOUSLY LOVE with it. Thanks for sharing recipes. I have a question about your everyday wheat bread recipe – Can we make this in bread machine ?
    thanks 🙂

    1. Richa says:

      yes it should work fine in a bread machine.