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You are here: Home / Recipes / Vegan Sandwich Bread

Vegan Sandwich Bread

Published: Mar 13, 2020 Updated: Apr 21, 2020 · This post may contain affiliate links ·

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Vegan Sandwich Bread
Vegan Sandwich Bread

Nothing is better than freshly baked, warm, homemade bread! This fluffy vegan Sandwich Bread is easy to make and smells amazing!

Baking bread at home is one of the most rewarding things ever! I love the smell of freshly baked bread in the whole apartment. It always makes me feel so fuzzy and happy!

I wanted to create a bread that was perfect for sandwiches, so I used my long baking pan because it gives it this distinct form!

The bread itself is super fluffy and so heavenly good! I brushed the crust with coconut oil after the bread was baked in the oven – this made the crust softer and gave it that awesomely delicious smell and taste! Don’t miss out on a coconut oil brushed fluffy Vegan Sandwich Bread!

How to make vegan Sandwich Bread

The ingredients

You will need:

  • all-purpose wheat flour
  • instant yeast
  • salt
  • olive oil
  • water
  • coconut oil

The basic steps

dry ingredients for bread
Step 1: Combine the flour, instant yeast, and salt in a mixing bowl.
making bread dough in kitchen aid
Step 2: Add the olive oil and water. Let it knead by a kitchen machine with a dough hook (or use a spoon to stir and then your hands to knead the dough) until it’s a smooth dough.
  • bread dough
  • bread dough
Step 3: Cover the bowl with a towel. Let the dough rise for 2 hours.

  • bread dough in a loaf pan
  • Vegan Sandwich Bread in a loaf pan
Step 4: Transfer the risen dough into a lightly oiled loaf pan. Cover the loaf pan again and let it rise for half an hour. Then bake at 400°F/200°C for about 20 minutes.

Vegan Sandwich Bread
Let the bread cool off a bit for easier slicing and enjoy! :)

Serve it with…

I ate some of the bread un-toasted – which was SO good and with the rest of the bread I made grilled cheese sandwiches using Violife‘s Mozzarella-style slices and they were delicious! The bread is great for un-toasted sandwiches and grilled sandwiches alike!

  • spreads (basic hummus, spinach hummus, potato cheese spread)
  • creamy soups (carrot ginger soup, broccoli soup)
  • stews (goulash, chili con carne)
  • tomato bruschetta

More Bread Recipes you’ll love

  • 15+ Vegan Bread Recipes
  • Basic White Bread
  • Walnut Bread Wreath
  • Seedy Bread
  • Mixed Flour Carrot Bread

Love it? Rate it!

I hope you enjoy this sandwich bread as much as I do! Let me know if you give it a try!

If you don’t want to miss out on new recipes, sign up for my weekly newsletter, join me on Instagram and Facebook.

Cheers, Bianca

Vegan Sandwich Bread

Vegan Sandwich Bread

Elephantastic Vegan
Nothing is better than freshly baked, warm, homemade bread! This fluffy vegan Sandwich Bread is easy to make and smells amazing!
4.41 from 10 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 25 mins
Resting Time 2 hrs 30 mins
Total Time 3 hrs 10 mins
Course Bread
Cuisine American, Vegan
Servings 1 loaf of bread (750g)
Calories 2056 kcal

Ingredients
 
 

  • 4 cups all-purpose flour
  • 2 teaspoons instant yeast
  • 3/4 teaspoon salt
  • 1 tablespoon olive oil
  • 1 1/4 cups lukewarm water
  • 1 teaspoon coconut oil

Instructions
 

  • Combine the flour, instant yeast, and salt in a mixing bowl.
  • Add the olive oil and water. Let a kitchen machine with a dough hook knead your dough (see alternatives in the recipe notes). You might have to add a bit more flour or water to get a smooth dough.
  • Cover the bowl with a towel and let the dough rise for 2 hours.
  • Once your dough has risen, preheat the oven to 200 °C / 400 °F.
  • Slightly oil the loaf pan, then transfer the dough into the pan. Cover the loaf pan with a towel and let the dough rise for another 1/2 hour or so.
  • Bake the bread in the oven for about 25 minutes. You can knock on the top or bottom of the bread and when it sounds hollow it's done!
  • Brush the crust with coconut oil after baking to make it softer and for an amazing smell!

Notes

The baking form I used has the following dimensions: 11 x 4 inches / 30*10cm.
Methods
You have (at least) three ways of mixing your dough:
  • Combine the dry ingredients, then add the wet ingredients (except the coconut oil) and stir with a spoon, then knead by hand until a soft dough forms.
  • Put all the ingredients (except the coconut oil) in a bread baking machine and use the “dough”-program to let the machine knead the dough for you (I’m using the rise phases too!).
  • Put all the ingredients (dry first, then wet) (except the coconut oil) in a kitchen machine and let the machine knead the dough for you.

Nutrition

Serving: 1loafCalories: 2056kcalCarbohydrates: 391gProtein: 61gFat: 25gSaturated Fat: 6gSodium: 1782mgPotassium: 764mgFiber: 20gSugar: 1gCalcium: 75mgIron: 24mg
Tried this recipe?Mention @elephantasticvegan or tag #elephantasticvegan!
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About the author

biancaHi, I’m Bianca! When I went vegan in 2012, I fell in love with food all over again.

You can find me on Facebook, Twitter, Instagram, Pinterest, and YouTube.

Check out my first cookbook: The Veginner’s Cookbook!

Previous Post: « 10+ Vegan Spinach Recipes
Next Post: Spicy Cauliflower Wings »

Reader Interactions

Comments

  1. Natalie @ Feasting on Fruit

    May 23, 2015 at 7:41 pm

    That fluffy texture :o I don’t think this recipe could be any simpler or more versatile! Is it weird to call sliced bread beautiful? Who cares, that white fluffy inside is absolutely beautiful <3 I have so much respect for you and your bread making skills, that is something that I completely suck at :D haha I can follow other people’s recipes just fine, but I’m going to have to do some serious learning and experimenting before I could even imagine developing my own!

    Reply
    • bianca

      May 25, 2015 at 10:59 am

      Awww, Natalie <3 You’re too sweet! Thank you so much for your kind words! I don’t think it’s weird! I think sliced bread beautiful too! I love the smell of freshly baked bread in the apartment and brushing the surface with coconut oil makes it smell even better and more delicious!

      Reply
  2. Anu-My Ginger Garlic Kitchen

    May 24, 2015 at 7:54 pm

    SO loved this moist and fluffy white bread! what a beautiful combo of white & soft inner that golden looking crust! :)

    Reply
    • bianca

      May 25, 2015 at 11:06 am

      Thank you so much Anu!! :D

      Reply
  3. Liz

    May 27, 2015 at 12:34 pm

    Mmm this looks so simple and delicious! I’m such a sucker for bread so this is totally up my alley. I’ve never made my own sandwich bread before but I guess I’m going to have to give it a try!

    Reply
    • bianca

      May 27, 2015 at 1:14 pm

      Thank you so much, Liz! Me too!! I’m eating so much bread! I hope I’ll never get a gluten intolerance :D

      Reply
  4. Kevin R.

    November 17, 2015 at 6:16 pm

    Any reason I can’t use a glass baking dish? (I don’t have a metal form like you show here.)
    Thanks!

    Reply
    • Bianca

      November 17, 2015 at 6:37 pm

      Sure, you can use a glass baking dish too. As long as it’s oven-safe and you’ll oil it lightly it will work exactly the same. :)

      Reply
      • Kevin R.

        November 17, 2015 at 8:41 pm

        Thanks so much for your quick reply! My daughter and I just pulled our 1st loaf outta the oven. It turned out incredible. Thanks for the wonderful recipe. :)

        Reply
        • Bianca

          November 17, 2015 at 11:01 pm

          Yeay – thank you for the wonderful feedback! I’m glad you enjoyed it!

          Reply
          • Kevin R.

            November 17, 2015 at 11:39 pm

            Bianca, I’ve been working on a website regarding veganism’s impact on nutrition and health. (Been vegan just over a year so far.) You can check it out here:
            thevegangut.wordpress.com

  5. Katherine Cross Reynolds

    February 19, 2016 at 4:36 am

    Do you have to use Coconut oil? My son is allergic to nuts!

    Reply
    • Bianca

      February 20, 2016 at 8:16 am

      In this recipe, you can use other plant-based oils instead of the coconut oil. Olive oil would be great as well, Katherine :)

      Reply
  6. Sammi

    May 16, 2016 at 8:36 pm

    How would this work baked in a bread machine??

    Reply
    • Bianca

      May 16, 2016 at 9:13 pm

      It definitely works because I’ve used this recipe a couple of times using my bread machine :) Just toss in all the ingredients and let it knead, rise and bake.. I always use the basic setting.
      Just make sure your bread machine can handle volume (you might have to half it), other than that, it should work perfectly! Let me know how it goes! :)

      Reply
      • Josee Johnstun

        July 27, 2018 at 10:42 pm

        i just got m first bread machine yesterday.. it has settings for 1 pound, 1 1/2 pounds, and 2 pounds.. how big is this loaf? i know this post is old, but i thought i would try!

        Reply
        • Bianca

          July 29, 2018 at 6:30 pm

          that’s a good question! I have no idea how heavy it is. But my guess is 1 1/2 pounds could be close!

          Reply
          • Josee Johnstun

            July 29, 2018 at 9:12 pm

            Perfect! Thank you 😊

  7. Diana

    October 10, 2016 at 2:31 am

    Just made this bread last night and it was wonderful. Only set my oven to 480 F and 20 min was still a bit long- the top burned a bit. Still tastes great and the inside is soft and fluffy. Couldn’t have been simpler!

    Reply
    • Bianca

      October 11, 2016 at 11:09 am

      Thank you so much for the feedback, Diana! So weird about the oven temperatures because I always baked it on full heat and it never burnt for me. But I just moved and the new oven is much more powerful and I see now how different ovens can really be. I reduced the temperature in the recipe, better be safe than sorry, right? :) Glad you liked it!!

      Reply
  8. Jahmari

    January 4, 2017 at 12:23 am

    I love this bread recipe! I currently have a loaf in the oven and can’t wait to make sandwiches with it tomorrow. Thanks for another staple recipe!

    Reply
    • Bianca

      January 5, 2017 at 5:55 pm

      I’m so happy to hear that, Jahmari! I hope the sandwiches turned out delicious! ^.^

      Reply
  9. Stefanie

    February 13, 2017 at 2:42 pm

    I thought active yeast had to proof with sugar. How does this work??? I want to make it!

    Reply
    • Bianca

      February 15, 2017 at 9:42 am

      Hi Stefanie, good question! You can actually add a bit of sugar, but it’s not necessary. I’ve been baking breads like that for years, and it always worked – even without sugar. I’ve read a bit about it on the internet and found that flour contains simple sugars, which the yeast uses in the process to get bubbly. Hope that helps and let me know how it goes! :)

      Reply
  10. Stephenie

    July 13, 2017 at 10:07 pm

    Hello. I’m sorry if you’ve answered this question already, but what brand of flour do you use? I want to make sure that the flour I use is vegan. I’m getting conflicting information online. Thank you (and I love your recipes!). :)

    Reply
    • Bianca

      July 16, 2017 at 9:21 pm

      I don’t think you have to worry about non-vegan flour (according to this site). I’m not from the US, but I know many vegans use Bob’s Red Mill – if you want to be sure :)

      Reply
  11. Zenobia Posley

    December 30, 2017 at 2:46 pm

    Do you know the calories for this bread?

    I just looked at a different vegan sandwich bread and it scared me: calories was over 1600!
    But the recipe called for more ingredients than this one.

    Reply
    • Bianca

      January 2, 2018 at 4:32 pm

      My nutritional calculator says it’s 2056 kcal for the whole loaf. Not sure how reliable it is, though.
      But keep in mind it’s a huge loaf, enough for 10-15 slices.

      Reply
  12. Brittany

    January 3, 2018 at 6:20 am

    Hi, thinking about making a few in one day. How do I store my loafs and how long will that last?

    Reply
    • Bianca

      January 3, 2018 at 11:18 am

      Hi Brittany, these homemade sandwich breads are the best on the day they are made. They will last 3-4 days when stored at room temperature (a bread box would work best). What I like to do is to toast the slices (in the pan or an electric contract grill) once they get a bit dry or when they aren’t as soft as they used to be.

      Reply
  13. Courtney

    February 6, 2018 at 9:44 pm

    How long should I mix the dough if using the dough hook attachment on my kitchenmaid mixer?

    Reply
    • Bianca

      February 7, 2018 at 5:08 pm

      Just until the dough comes together in a ball! You can adjust it by adding more water if it’s too crumbly, or adding more flour if it’s too sticky.

      Reply
  14. Katerina Tzagkou

    May 28, 2018 at 12:01 pm

    Hi there! Can I omit the salt. I want to make this bread for my 9 month old! Thanks!

    Reply
    • Bianca

      May 28, 2018 at 3:57 pm

      Omitting the salt is possible!

      Reply
      • Katerina Tzagkou

        May 28, 2018 at 8:47 pm

        Great! Cant wait to make it! Thanks :-)

        Reply
  15. Kimberly

    June 7, 2018 at 10:34 pm

    I followed this recipe to a T and my bread never got golden brown. so I kept adding more and more time but then the bread just got really hard and crusty. Still never got Brown. I used all purpose flour and my oven was set at 400

    Reply
    • Bianca

      June 8, 2018 at 10:23 am

      What you can try next time: Placing the bread on a higher rack for the last 5-10 minutes of baking or brushing the top with oil while it bakes (about 3-4 minutes before it’s done). Hope that helps! :)

      Reply
  16. Vienna

    July 23, 2018 at 2:26 am

    I used organic bread flour and made it in the breadmaker: mix, rise, and bake. Added 1 tsp sugar because I was nervous to not put it in. lol It came out amazing!!

    Reply
    • Bianca

      July 24, 2018 at 4:56 pm

      Yeay! I’m glad to hear that! A long time ago, I’ve read that yeast has enough sugar in the flour to feed on, so it’s not necessary to add sugar. But it sure doesn’t hurt :)

      Reply
  17. Jodi Dehlin

    November 6, 2018 at 3:53 am

    Is this bread a good consistency to dry out and use for stuffing?

    Reply
  18. Joy

    January 16, 2019 at 3:46 pm

    Will this recipe work using King Arthur gluten free flour?

    Reply
    • Bianca

      January 19, 2019 at 4:29 pm

      I haven’t tried this recipe with gf flour yet. I’d love to know how it turns out if you give it a try!

      Reply
  19. joe

    April 29, 2019 at 2:56 pm

    Hi I made this in a bread machine and it turned out perfect. I just tossed everything in ans switched on. BTW it is a 700g loaf when done.

    Reply
  20. joe

    April 29, 2019 at 3:02 pm

    I made this in a bread machine. I just tossed everything in switched and that’s it. It turned out perfect. Surely make it again. BTW it is about a 700g loaf when done.

    Reply
  21. Lauren

    August 6, 2020 at 9:34 pm

    This is such a nice recipe. I’ve been wanting to make sandwich bread for a while but it’s been hard to find a recipe that’s simple, fluffy and vegan. I’ll be making this again!

    Reply
  22. Carly

    January 13, 2021 at 12:31 am

    Wondering if anyone has made this with a gf flour?

    Reply

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Portrait of Bianca HaunHi! I’m Bianca. On my blog, you’ll find easy & delicious vegan recipes. I love homemade bread, pancakes, avocado, and anything in between!

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