Bake Your Way to Happiness: Wholesome Vegan Sandwich Bread Made Easy!

Welcome to Your New Favorite Vegan Wholemeal Sandwich Bread Recipe!

Are you ready to embrace the joy of baking? Today, we’re diving into the delightful world of Vegan Wholemeal Sandwich Bread! This recipe is not just about making bread; it’s about creating something wholesome and delicious that you can share with family and friends. With simple ingredients and easy steps, you’ll soon have a loaf that’s perfect for sandwiches, toast, or just enjoying with a bit of vegan butter. Let’s get started!

Why You’ll Love This Recipe

Here are just a few reasons why this Vegan Wholemeal Sandwich Bread will quickly become a staple in your kitchen:

• Nutritious choice: Made with wholemeal flour, this bread is packed with fiber and nutrients, making it a healthy option for any meal.
• Simple ingredients: You don’t need fancy equipment or hard-to-find ingredients. Just basic pantry staples!
• Flexible recipe: This bread can be easily adapted to your taste with different flours or seeds.
• Perfect texture: The combination of tangzhong and proper kneading creates a soft, fluffy loaf with a lovely crumb.
• Great for meal prep: Bake a loaf ahead of time and enjoy delicious sandwiches all week long!

What Do I Need To Make Vegan Wholemeal Sandwich Bread?

Before we start baking, let’s gather our ingredients. Here’s what you’ll need:

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• 35 g (¼ cup + 2 tsp) white bread flour
• 180 g (¾ cup) water
• 220 g (¾ cup + 2 Tbsp + 2 tsp) cold unsweetened non-dairy milk (soy is best) plus a little extra for brushing
• 30 g (2 ½ Tbsp) dark brown soft sugar
• 1 tsp salt
• 250 g (2 ¼ cups) wholemeal bread flour
• 215 g (1 + ¾ cups) white bread flour
• 9 g (1 Tbsp) fast action/instant yeast
• 50 g (1 ¾ oz / 3 Tbsp + 1 tsp) vegan block butter (softened)

How To Make Vegan Wholemeal Sandwich Bread

Now that we have our ingredients ready, let’s get into the step-by-step process of making this delightful bread!

• Make the tangzhong: In a saucepan, whisk together the white bread flour and water gradually to avoid lumps. Place over medium/low heat and whisk constantly until it thickens to a paste-like consistency.
• Cool the tangzhong: Scrape the tangzhong into the bowl of a stand mixer and pour the cold non-dairy milk on top. This will cool the tangzhong so it doesn’t kill the yeast.
• Add the dry ingredients: Incorporate the sugar, salt, wholemeal flour, white flour, and yeast. Stir until a rough dough forms.
• Knead the dough: Using a stand mixer with a dough hook, mix on medium speed for about 10 minutes until smooth and stretchy.
• Incorporate the butter: Add the softened vegan butter and knead for another 5 minutes until fully incorporated.
• Check the dough consistency: The dough should be soft and slightly sticky. It should pull away from the sides of the bowl cleanly. If it’s too wet, add flour a tablespoon at a time.
• Rise the dough: Place the dough in a lightly oiled bowl, cover, and let it rise in the fridge overnight or in a warm spot for 1-2 hours until doubled in size.
• Shape the loaf: Once risen, punch down the dough and knead briefly. Roll it out into a rectangle about 20 x 38 cm / 8 x 15 in. Roll tightly into a log and place in a greased loaf tin, seam side down.
• Second rise: Loosely cover the tin and let it rise until the dough is about 2.5 cm/1 in above the tin top, approximately 45 minutes to 2 hours.
• Preheat the oven: When the dough is nearly ready, preheat your oven to 200°C/180°C fan/400°F/gas mark 6.
• Brush and bake: Gently brush the top with non-dairy milk and bake for 40 minutes until deep brown and a thermometer reads at least 90°C/194°F.
• Cool completely: Allow the bread to cool on a wire rack before slicing.

Pro Tips for Perfect Vegan Wholemeal Sandwich Bread

Want to elevate your bread-baking game? Here are some expert tips:

• Temperature matters: Ensure your ingredients are at room temperature for better yeast activation.
• Monitor the dough: If your dough is too sticky, don’t panic! A little extra flour is okay, but remember the goal is a soft dough.
• Experiment with flours: Try mixing in rye or spelt flour for different tastes and textures!
• Use fresh yeast: Always check your yeast’s expiration date for best results.
• Shape with care: When shaping your loaf, be gentle to retain air bubbles that help with the rise.
• Test for doneness: Tap the bottom of the loaf; it should sound hollow when fully baked.
• Accept imperfections: Don’t worry if your loaf isn’t perfect! Every baking experience is a learning opportunity.
• Enjoy the process: Baking should be fun! Play music, dance a little, and enjoy the delicious smells wafting through your kitchen.

Common Mistakes and Troubleshooting

If something goes awry, don’t fret! Here are some common issues and how to fix them:

• Dough won’t rise: This could be due to old yeast. Ensure your yeast is fresh and your environment is warm.
• Dense bread: Over-kneading or not enough rising time can lead to a dense loaf. Be sure to follow the timing closely.
• Crumbly texture: This might happen from adding too much flour. Keep the dough slightly sticky for a softer bread.
• Burnt crust: If your oven runs hot, consider lowering the temperature slightly or covering the loaf with foil midway through baking.

Variations of Vegan Wholemeal Sandwich Bread

Feeling adventurous? Here are some exciting variations to try:

• Herb-infused bread: Add dried herbs like rosemary or thyme into the dough for an aromatic twist.
• Seeded loaf: Incorporate sunflower seeds, sesame seeds, or flaxseeds for added crunch and nutrition.
• Sweet twist: Mix in a handful of raisins or chopped nuts for a sweeter, more indulgent bread.
• Gluten-free option: Substitute with a gluten-free all-purpose flour blend. Just make sure to add xanthan gum for structure!

Storage and Make-Ahead Instructions

This bread can be stored and enjoyed for days! Here’s how:

• Room temperature: Keep in a breadbox or a paper bag for up to 3 days.
• Freezing: Slice the loaf and wrap each slice in plastic wrap. Store in a freezer bag for up to 3 months. Thaw at room temperature when ready to eat.
• Make-ahead dough: You can prepare the dough and store it in the fridge for up to 48 hours before baking.

Comprehensive FAQ

Got questions? Let’s answer some FAQs about this recipe!

• Can I use regular milk instead of non-dairy? Yes, but this will no longer be a vegan recipe.
• What can I replace the sugar with? You can use coconut sugar or maple syrup as alternatives.
• How do I know if my bread is done? The bread should be deep brown and sound hollow when tapped on the bottom.
• What’s the best way to slice the bread? Use a serrated knife for clean, even slices.
• Can I make this recipe without a stand mixer? Absolutely! Just knead by hand on a floured surface.
• How can I make it more flavorful? Consider adding spices like cinnamon or nutmeg for a unique flavor profile.
• Can I add other ingredients like olives or sundried tomatoes? Yes! Just ensure they’re chopped finely and not overly moist.
• How do I store leftover bread? Keep it in a paper bag at room temperature or freeze it as mentioned above.

Nutritional Tips and Dietary Adaptations

This Vegan Wholemeal Sandwich Bread is not only delicious but also nutritious! Here are some tips to enhance its health benefits:

• Add protein: Include protein-rich seeds or nuts to boost the bread’s nutritional profile.
• Fiber boost: Incorporate psyllium husk or chia seeds for added fiber.
• Low-sugar option: Reduce the sugar amount or use natural sweeteners for a healthier version.
• Keep it whole grain: Stick to wholemeal flour for maximum fiber and nutrients.

Equipment Recommendations

To make this recipe a breeze, here’s what you’ll need:

• Stand mixer: Ideal for kneading, but you can use your hands too if you prefer.
• Loaf tin: A standard 9 x 5 inch tin works perfectly for this recipe.
• Whisk: For making the tangzhong; a good whisk helps avoid lumps!
• Thermometer: Optional, but a probe thermometer is great for checking the bread’s doneness.

Serving Suggestions

Wondering how to enjoy your freshly baked Vegan Wholemeal Sandwich Bread? Here are some fun ideas:

• Classic sandwiches: Layer with your favorite vegan deli slices, lettuce, and mustard for a satisfying lunch.
• Avocado toast: Smash some avocado on toasted slices and sprinkle with salt and pepper for a quick snack.
• French toast: Dip slices in a mixture of vegan milk and cinnamon, then pan-fry for a delicious breakfast treat.
• Grilled cheese: Use this bread to create a melty, gooey grilled cheese sandwich with your favorite vegan cheese!

Final Thoughts

Baking your own Vegan Wholemeal Sandwich Bread is a rewarding experience that will fill your kitchen with delightful aromas and your heart with joy. Remember, every loaf is a work in progress, so embrace the journey, learn from your experiences, and most importantly, enjoy sharing your delicious bread with loved ones. Happy baking, friends!

Print Pin

Vegan Wholemeal Sandwich Bread

Prep Time 30 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 10 slices

Calories 180

This vegan wholemeal sandwich bread is soft, flavorful, and perfect for everyday sandwiches. Made with a tangzhong method, it yields a light and fluffy loaf.

Ingredients

Dough ingredients

• 35 g white bread flour
• 180 g water
• 220 g cold unsweetened non-dairy milk (plus extra for brushing)
• 30 g dark brown soft sugar
• 1 tsp salt
• 250 g wholemeal bread flour
• 215 g white bread flour
• 9 g fast action/instant yeast
• 50 g vegan block butter (softened)

Instructions 

• Make the tangzhong by whisking flour and water in a saucepan until thickened.
• Mix the tangzhong with cold milk, then add sugars, salts, flours, and yeast. Knead until smooth and elastic.
• Add vegan butter and knead until fully incorporated. Let the dough rise in a warm spot until doubled.
• Shape the dough into a log, place in a greased loaf tin, and let rise until it crowns the tin.
• Preheat oven to 200°C. Brush the loaf with milk and bake for 40 minutes until deep brown and hollow-sounding.
• Cool on a wire rack before slicing and serving.

Notes

Ensure the dough is soft and sticky; add flour sparingly to avoid dryness.

Calories: 180kcal

Cost: $12

Course: Bread

Cuisine: vegan

Keyword: Sandwich, Wholemeal