Author: 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.
(click stars to vote)
The Best Vegan Sandwich Bread
Servings: loaf (about 16 slices)
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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. (110℉ 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
Nutrition
⭐ Did You Make This Recipe?
I’d love if you left a rating and comment, it helps others find the recipe and makes my day! 💕
Sherry says
Love this bread! The only thing I change is substitute beer for the milk. It adds a nice yeasty flavor...soooo good
Sam Turnbull says
Oh yum!
Thalia says
Fantastic and super easy! This was my first attempt at hand made bread (I have only ised a bread machine a hand full of times). My kids and I ate half the loaf almost immediately! Thanks a bunch!
Sam Turnbull says
Amazing! So happy it was such a hit!
judi says
Was hoping someone had tried it with GF all-purpose and reported the results. I may do that this weekend and if so, will return and share as I see 2 people have asked. I've kind of given up trying to find a GF bread recipe that's easy AND sandwich size, but I haven't tried substituting any. Lately I've just used Pamela's GF, DF in my bread machine.
Ginny says
Absolutely perfect sandwich bread! Thank you for the excellent recipe 🙂
Sam Turnbull says
Yay! So happy you love it so much Ginny 🙂
Aubrey says
Hi! This was my second attempt at making bread, first for this particular recipe. I have a 4x8 pan and somehow it rose to be extremely more than what I think it was supposed to be lol. It cooked through, but was a bit moist so so think next time I will use two pans. Love the recipe though! It quite easy and simple.
Sam Turnbull says
It sounds like your dough might have proofed for too long. Next time keep an eye on it, if your yeast is more potent or if your room is very warm it might rise faster. Hope that helps! 🙂
Lisa says
made it exactly as written Baked 35 minutes and still pale in color but delicious. i was wondering if I. should brush with aquafaba before baking to get a golden brown top?
Jess @ It Doesn't Taste Like Chicken says
We're happy you enjoyed it! Aquafaba would work or a mixture of 1 tbsp plant milk and 1 tbsp maple syrup brushed on top before baking.
Amber says
Hello! This bread looks amazing! I was wondering if there is a substitute for the oil? Can’t wait to try it!
Sam Turnbull says
Not in this recipe as far as I know.
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!
Edith says
Disregard my recent question. Didn’t think to check the older comments. Thank you.
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 🙂
Elizabeth Lavely says
Thank you for this recipe! I’m going to give it a try tonight. Is it possible to do the second proof overnight in the fridge?
Also do you happen to know the grams for the flour?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Elizabeth, Yes, you can do the second proof overnight in the fridge. After shaping the loaf, cover it tightly and refrigerate for 8–12 hours. Let it sit at room temperature for 30–60 minutes while the oven preheats, then bake as directed. And if you look just below the ingredients you will see the word "metric" if you click that it will convert the recipe to grams. I hope that helps! 🙂
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 🙂
Stella says
What size loaf would I choose if I did this entirely in my breadmaker? I have 1, 1.5 and 2 lb loaf settings?
TIA
Sam Turnbull says
I've never made it in a bread maker before but you could try 1 or 1.5 to see how it works. Enjoy!
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!