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! 💕
Darlene says
I have been creeping on your site and making so many of your recipes! Thank you for posting so many of your dishes! I am so excited about this bread, I have to let you know. I made this in my brand new thrifted bread maker and YES!!! Perfect!!! Fluffy, light, and the kids even loved it!!! Thanks again, Sam!
Jess @ It Doesn't Taste Like Chicken says
Thanks for your kind words and your review, Darlene!
Lynn says
Do you have advice on a gluten free flour that would work in this recipe?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Lynn, I haven't tested it myself, but based on reader feedback and recommendations, I suggest trying Bob's Red Mill Gluten Free 1-to-1 Baking Flour. That said, since this is a bread recipe that depends on the gluten in flour to create the right texture and structure, it might be tricky to make a direct 1-to-1 substitution. You may have better success with a gluten-free bread recipe that’s specifically designed that way. I also recommend checking out my guide on how to adapt recipes—the gluten-free section should be helpful. Let me know if you have any other questions, and I hope this helps!
Jo says
Hi. I haven't made this yet, but I will. My question is why are you activating instant yeast? That's the only yeast I use and I've never had to activate it.
Sam Turnbull @ It Doesn't Taste Like Chicken says
While instant yeast typically doesn't need to be activated, I like to do it in this recipe to ensure the yeast is fresh and ready to work, especially since this is a homemade bread recipe. It also helps give the bread a nice rise and fluffy texture!
Sea says
Can I do this recipe without the sugar? Thanks
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yes, you can make this bread without sugar, but expect a few differences. The yeast may take slightly longer to activate, the bread will be less sweet, and the crust might not brown as much. However, the texture should remain similar, and the bread will still be delicious. Enjoy!
Crissy M says
This is now my go to recipe for bread. It always turns out amazing, my family craves it. It is delicious, wholesome and tasty.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay!! So happy to hear that Crissy!
Karen says
I used 1/4 cup of coconut oil instead of vegan butter and just one tablespoon of monk fruit instead of white sugar. Turned out so good! The coconut oil gave it a wonderful aroma. Perfect for my vegan chicken salad sandwich.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Wonderful! So happy you enjoyed it Karen!!
Melissa says
Hello, do you think can I use buckwheat or spelt flour instead?
Jess @ It Doesn't Taste Like Chicken says
Unfortunately, the recipe hasn't been tested with alternative flours. Typically, you could only replace up to 25% of the flour with substitutes without impacting the structure too much.
Jen says
I make this bread so much that I don't need the recipe anymore. It is perfect and easy, smells great while cooking and tastes even better.
Jess @ IDTLC Support says
We are so happy to hear it!!
Taylor says
I’ve been on a mission the find soft vegan bread and I’ve tried multiple different recipes until I found this one. This is the holy grail! It’s so soft!!! It was easy! So yummy! My husband and toddler both agree this is my best loaf yet! Thank you!
Jess @ IDTLC Support says
That's terrific!
AR says
i made this loaf tonight! Was easy to follow and baked well. It's cooling atm but it's soft and not crusty.
Great recipe, thank you.
Jeunveye says
This recipe was great is it possible to use this recipe to make individual dinner/bread rolls
Sam Turnbull says
I haven't tested it, but yes that should work. Form them into bread rolls let rise, and then bake (probably a bit less time). Enjoy!
Carrie Xie says
10 out of 5 star recipe! husband said "this is the best bread i've tasted in my whole entire life. i can't eat store bought breads anymore"
Jess @ IDTLC Support says
Yay! We love that!
carrol hignight says
I use this recipe for my sandwich bread and I am wondering if I can add nuts and seeds to the recipe?
Shawna says
Hello, can you use bread flour instead of all purpose flour?
Jess @ IDTLC Support says
It should work just fine!
John says
How do i make it if i dont have plant milk on hand? Can i use water instead?
Janice says
You could probably use regular milk or water. Both should work fine. I made it today with almond milk and added dried rosemary and subbed 2 tbsp. olive oil instead of vegan butter. It’s on the second rise now, and smells amazing.
Kelly says
Hi Sam, I made this recipe exactly as written and it came together so beautifully. Great tasting bread and I will definitely be using this recipe often, Thanks so much for sharing!
Edith says
Can this be made with whole wheat flour?
Celeste says
You would need to increase the liquid and use about 50/50. For a100% ww you should find a recipe built around that as it is harder to do. Needs more liquid and the recipe would be very different. Probably would uncles fat.
Jess @ IDTLC Support says
Thanks for your review, Kelly!
Che’rie Bates says
Hi I’ve used water before and it came out just fine.
Kayla says
Can I use bread flour?
Jess @ IDTLC Support says
Yes it should work just fine! Bread flour is denser, so if it seems too dry, you may need a splash of water.
Brenna says
I made this today. It's delicious!! Thank you for sharing!
tikldpink says
Hi 🙂 Can you use Bob's Red Mill gluten free 1-to-1 baking flour instead of an all purpose flour?
Jess @ IDTLC Support says
This recipe hasn't been tested with gluten free flour. However, gluten-free flour works very differently and we recommend that you try a gluten-free specific recipe.
Porsha says
Hi, did you ever try it with the gluten-free 1 to 1 flour?
Tabi says
Can I make this recipe in the bread machine?
Sam Turnbull says
Yes you can!