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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

Step 1: Combine the flour, instant yeast, and salt in a mixing bowl.

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.



Step 3: Cover the bowl with a towel. Let the dough rise for 2 hours.



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.

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!

More Bread Recipes you’ll love

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!

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Cheers, Bianca

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! 4.56 from 9 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 US Customary Metric 1x 2x 3x 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!).

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: 1 loaf Calories: 2056 kcal Carbohydrates: 391 g Protein: 61 g Fat: 25 g Saturated Fat: 6 g Sodium: 1782 mg Potassium: 764 mg Fiber: 20 g Sugar: 1 g Calcium: 75 mg Iron: 24 mg Tried this recipe? Mention @elephantasticvegan or tag #elephantasticvegan