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!
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!
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.
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.
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, which is one of the secrets to making 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.
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.
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.
The Best Vegan Sandwich Bread
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
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.
Catie says
Made this bread fifty times already and back to make it again. Thanks, Sam, for another amazing recipe!
Sam Turnbull says
Haha! That's so wonderful!!
Lisa says
Has anyone ever tried making this with whole wheat flour?
Sam Turnbull says
Whole wheat flour is denser and dryer. You could probably get away by replacing 1/2 of the flour with whole wheat, and you may need to add a bit more moisture. Hope that Helps!
Suzy says
I've been baking bread for almost 50 years. This bread is GREAT! Because it's instant yeast, I simply mixed all the dry ingredients in my stand mixer bowl and whisked them together a bit. Then I added the melted (but cooled) margarine, and the water and rice milk (both warmed to 110). I turned on the mixer and 4 minutes later it came together beautifully. I never roll after the first rise. Just form in a ball, then work into a loaf shape. I think I baked for 40 minutes. Soft and delicious! I make all our bread and this one will definitely be a favorite and be made often. So simple and perfect! Thanks Sam!
Sam Turnbull says
Wonderful! So happy it's a hit, Suzy 🙂
Patty says
This bread is so good! Thank you for the recipe.
Sam Turnbull says
You're most welcome! So happy you loved it Patty! 🙂
Marie-Christine says
I used the same amount and it worked well for me. The bread was delicious!
Marie-Christine says
Whoops, this was supposed to be a reply to Kia!
Flo Pepper says
Thank you Sam. This bread is so delicious and perfect!
Sam Turnbull says
Yay! So happy you love it 🙂
Marie-Christine says
Great recipe! I used active dry yeast, because that's what I had, and it worked wonderfully.
Sam Turnbull says
Great! Happy to hear that you loved it 🙂
Bianca says
Such a passive-aggressive comment
Just a reminder that this wonderful lady creates content that is available FOR FREE here.
Bianca says
Loved the swirl tip! I'm making the dough in my bread machine as I type this. Started by adding the liquids, then added the dry ingredients. I've chosen the "Dough" setting and will shape and bake it as you instructed after. Let's see how it goes! 😀
Bianca says
Ok, that was the most photogenic bread I've ever made. It's almost too perfect
Sam Turnbull says
Oh just saw this comment! Haha! Awesome! Thrilled you love it Bianca! And glad it turned out perfect!!
Sam Turnbull says
Wonderful! I hope you enjoy it! 🙂
Theresa says
As far as the warm place to let bread rise…my new oven tgat I waited six months for has a bread proofing setting. Can I use that as the warm place?
Bianca says
Absolutely! I use my oven's bread proofing setting all the time. It's the perfect temperature for that step.
Sam Turnbull says
Haha yes of course, if that's what the setting is designed for. Enjoy!
Char says
What is the purpose of the white sugar in this recipe? What can I substitute for white sugar? For sweeteners in my baking or cooking, I use maple syrup or dates.
I also am wondering if GF all purpose flour can be used?
Jax says
Hi Char,
sugar us needed to feed the yeast. Sweetners don't have the same effect and can alter the outcome.
Sam Turnbull says
It activates the yeast and adds sweetness. Maple syrup would be a great sub, use 1 to 1 ratio.
Jared says
Are you sure it’s not 1 cup of liquid?
Bianca says
I personally added 2 tbsp of water extra and it was enough to form the dough
It may vary depending on the humidity of the flour and the butter you use.
Sam Turnbull says
Good tip 🙂
Sam Turnbull says
It's 1/2 cup plant-based milk and 1/2 cup water. So the total amount of liquid is 1 cup.
Leslie says
Can I use all-purpose gluten free flour for this recipe?
Sam Turnbull says
I haven't tested it. From my experience, gluten-free flour works very differently so you might want to try a gluten-free specific recipe.
Enjoy!
Nick says
Would this still work if I did it entirely in the bread machine? (which would omit the rolling step)
Bianca says
I've made it in the bread machine and it works!
Just start adding the liquids, then the dry ingredients.
The basic white bread cycle should work.
Sam Turnbull says
Yes it will, you just won't get the swirl in the loaf and the shape will be different, but if that's ok by you then go for it 🙂
Kia says
Do you have a conversion to active dry yeast or fresh yeast?
I cannot get instant yeast in my country - the most common is fresh that is literally everywhere, second to that you sometimes can find dry.
I was on Google, and it was very hard to find a solid conversion for exactly that. I by the way enjoy your blog with very simple recipes, that are easy to make - even for a person with chronic pain who can only stand for short amounts of time, and still insists on being a food geek.
Marie-Christine says
I used the same amount and it worked well
The bread was delicious!
Sam Turnbull says
Yes, 1 teaspoon instant yeast (3 grams) = 1/2 block (0.6 ounce size) fresh yeast. So in this recipe 1.25 teaspoon instant yeast would be equal to 0.75 ounces fresh yeast. Enjoy!