Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vegan Sandwich Loaf Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 13 reviews

  • Author: Lea
  • Total Time: 3 hours 15 minutes
  • Yield: 1 loaf (approximately 12 slices)
  • Diet: Vegan

Description

This Vegan Sandwich Loaf is a soft, fluffy bread made with a tangzhong starter and a combination of all-purpose and whole wheat flours. Using almond milk and vegetable oil, it creates a perfectly tender crumb without any animal products. The loaf is baked to a deep golden crust, ideal for sandwiches or toast, with a pleasantly mild flavor and slightly nutty whole wheat undertone.

Ingredients

Tangzhong

  • ¼ cup all-purpose flour (60ml)
  • ⅔ cup almond milk or other non-dairy milk (160ml)

Main Dough

  • 3 cups all-purpose flour (360g)
  • ½ cup whole wheat flour (65g)
  • 2¼ teaspoons instant yeast (7g)
  • ¾ cup almond milk or other non-dairy milk (180ml)
  • 1 tablespoon granulated sugar (12g)
  • 1 teaspoon sea salt (6g)
  • 2 tablespoons vegetable oil (30ml)

Instructions

  1. Cook the tangzhong: Whisk the all-purpose flour and almond milk together in a saucepan over medium-low heat. Stir continuously as the mixture thickens quickly, forming a smooth paste. Stop cooking when a spoon leaves trails that hold for a second. Remove from heat and let it cool slightly.
  2. Start the dough: In a large bowl, combine the tangzhong with the remaining almond milk and stir until mostly smooth. The mixture should feel warm to the touch, about body temperature but not hot.
  3. Add dry ingredients: Stir in the all-purpose flour, whole wheat flour, granulated sugar, and instant yeast. The mixture will appear rough and shaggy at first.
  4. Add oil and salt: Add the vegetable oil and sea salt to the dough and mix until it becomes cohesive. The dough may feel slightly tacky but should not be wet.
  5. Knead: Transfer the dough to a lightly floured surface and knead until smooth and elastic. The dough should stretch without tearing and slowly spring back when pressed with a finger.
  6. First rise: Place the dough in a lightly oiled bowl, cover it, and let it rise in a warm place until doubled in size. The surface should look puffed and relaxed.
  7. Shape: Press the dough into a rectangle and roll it tightly from the short side to create an even crumb. Place the rolled dough seam-side down into a greased 9 x 5-inch loaf pan. Using a parchment strip can help with removal later.
  8. Second rise: Cover the pan and allow the dough to rise until it is about 1 inch above the rim of the pan. A gentle fingertip press should fill back slowly.
  9. Bake: Preheat the oven to 400°F (200°C). Bake the loaf until it develops a deep golden crust and sounds hollow when tapped, about 25-30 minutes.
  10. Cool: Cool the bread in the pan for at least 15 minutes. Then remove it from the pan and cool completely on a wire rack before slicing. This ensures clean, even slices.

Notes

  • Using tangzhong (a cooked flour and milk paste) helps retain moisture and gives the bread a soft, tender crumb.
  • Make sure the dough temperature after mixing the tangzhong and milk is warm, not hot, to avoid killing the yeast.
  • Kneading well develops gluten, which is essential for a good structure and texture.
  • Whole wheat flour adds a subtle nuttiness and improves nutrition but does not overwhelm the lightness of the loaf.
  • Allow proper rising times to ensure the bread is airy and not dense.
  • Let the bread cool completely before slicing to avoid a gummy texture.
  • You can substitute other plant-based milks but almond milk is preferred for its mild flavor.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: Vegan, Western

Find it online: https://recipesbylea.com/vegan-sandwich-loaf-recipe/