![['Close-up side view of golden-brown vegan wholemeal sandwich bread.', 'Sliced vegan wholemeal sandwich bread with a soft texture and crusty exterior.', 'Freshly baked vegan wholemeal sandwich bread highlighting its rich brown color.', 'A detailed view of vegan wholemeal sandwich bread showing its fluffy interior.']](https://snacknova.com/wp-content/uploads/2026/06/vegan-wholemeal-sandwich-bread_1_U1.webp)
Vegan Wholemeal Sandwich Bread
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.