April 9, 2013

Vegan Bread Recipe

This is a great basic vegan bread recipe that does not need a bread maker. Not only is it fluffy and delicious, but it also toasts amazingly! I love the dense texture of this bread as it gives it more body and extra tastiness. This is also much easier to make than you would think. Make this on a day where you have lots of time to relax and bake. Put some nice music on, pour a glass of wine or a cup of tea and have fun! Jerome and I toasted the whole loaf and ate it with vegemite!! YUMMY! I hope you love this as much as we do!

This recipe asks for a total of 1 hour of rising, 30 minutes of baking and 30 minutes of resting.

makes 1 loaf

   1 ¾ cups (437ml) warm water
   3 ¼ teaspoons yeast
   2 teaspoons sugar
   2 teaspoons salt
   1 tablespoon (20ml) olive oil
   5 cups (840g) flour 

  1. Combine the water, yeast and sugar in a bowl. Stir to combine and sit for 5 minutes to activate the yeast (The water should be warm enough to activate the yeast but not too hot or too cold).
  2. Add the yeast mixture, salt, oil and flour to the bowl and use a fork to stir until roughly combined.
  3. Pour the mixture onto a clean surface and knead for 5 to 10 minutes until it comes together into a smooth and elastic ball of dough. At first it may seem to not come together or seem too sticky or dry but add more water or flour as needed until a smooth and elastic ball is formed.
  4. Lightly oil a bowl and place the dough ball inside. Cover with a cloth and sit the bowl in a warm place for 30 minutes to rise. It should almost double in size after the 30 minutes.
  5. Oil a bread loaf pan.
  6. Punch the ball of dough and knead the air out for a few seconds. Mould the dough into the shape of a bread loaf. Place the dough into the bread pan. Cover and allow to rise in a warm place for another 30 minutes.
  7. Preheat oven to 180 degrees Celsius (356 F) and uncover the bread pan.
  8. Use a knife to slash the top of the dough and lightly spray it with oil.
  9. Bake for 30 minutes or so until risen and the top has browned and become crispy. 
  10. Allow the bread to sit and rest for 30 minutes before cutting.

  • I used normal all-purpose plain flour but you could use bread flour or Italian "00" flour if desired.
  • In step 3, make sure you take the time to knead into a smooth and elastic ball. If you feel that the mixture is too dry and not coming together then add a little bit of water until it is at the right consistency. If the dough is too wet, then slowly add more and more flour until the desired consistency is achieved. 
  • Add some dried herbs to make it an Italian bread loaf.

The nutrition information above is an approximate guideline.


  1. Man that looks like a beautiful loaf of bread!
    I've earmarked this recipe as one to make this weekend.
    We do have a bread maker, and it's lovely being able to tip all the ingredients in and leave it (overnight, mostly) to do its thing.
    Having said that, there is something special about hand crafting a loaf, sometimes adding seeds to the top and heating the house, all at the same time. :)
    Thanks for this recipe. I'll let you know how it goes. Looking forward to your wholemeal loaf, too.

    1. Thank you! Oh I know... bread makers are amazing. I LOVE waking up to that beautiful smell. However, it was a really nice change to make it from scratch. Quite soothing and relaxing :) I will put a wholemeal loaf up soon :)

  2. This turned out really well. Thank you Madison. I have never made my own bread but this was so easy. Thank you so much.

  3. Hello Madison! I don't own my bread maker yet, so this is the perfect recipe I was looking for! It's a bit late over here and can't think straight, but does the nutritional information say that each slice is around 32 calories?

    Thank you!

    1. Hello! One really thick slice is 329 calories :) I hope you enjoy it! Thanks :)

  4. Hi :) What size bread tray did you use?

  5. If I only made half of the entire loaf, do I need to reduce the yeast?

    1. Hello! If you are making half of the recipe, I would halve all of the ingredients including the amount of yeast. Thanks!

  6. Hello! What type of yeast did you use in this recipe? I'm trying to calculate the amount needed to use active dry yeast.

  7. You can utilize whatever water you need, however for the best tasting bread I'd prescribe utilizing sanitized, packaged, or separated water. Faucet water regularly contains chlorine, and different chemicals which could impact the essence of the bread. This is obviously relied upon contemplations on refined water yet it makes a distinction. bread machine recipes