Easy Vegan Bread
Even the most beginner bakers can make this foolproof vegan bread recipe without yeast, eggs, milk, or oil. It’s quick and simple to put together, requires no special equipment, and is absolutely delicious and perfect for breakfast or dinner, or even just a mid afternoon snack. You’ll be making this easy vegan bread every day.
Ingredients
- 2.5 cups all-purpose Flour 300 grams
- 1 Tbsp baking powder
- 1.5 tsp salt
- 1 tsp sugar
- 1/4 tsp baking soda
- 1 cup water
- 1/2 tsp white vinegar
Instructions
- Preheat oven to 425°F
- Mix dry ingredients together in a medium or large bowl. Add water and vinegar.
- Knead well in the bowl with a rubber spatula or wooden spoon for 2-3 minutes until well incorporated.
- Turn the dough mixture out from the bowl directly onto the parchment lined baking sheet and immediately place the “free form” loaf in the hot oven.
- Bake the bread for approximately 30 minutes at 425F
- Allow the bread to cool slightly, about 10 minutes, on a wire rack before slicing.
Notes
Tips and Tricks:
- Measure the flour correctly. Fluff the flour with a fork and spoon it into your measuring cup. Don’t tamp or tap the measuring cup when measuring flour. The best method for accurate measuring is to weigh the flour in the bowl on a digital scale.
- Use a piece of parchment on your baking sheet.
- Get the dough in the heated oven immediately after transferring it to the baking sheet for best results.
- Tap the bottom of the loaf when the bread is finished baking. It should sound slightly “hollow” when done.
- Allow the bread to cool slightly, about 10 minutes, on a wire rack before slicing
- Store leftover bread in a well-sealed, airtight container at room temperature. Stored properly, this homemade bread will be at its best for 2-3 days
- To freshen up day-old bread, wrap a slice or two in a paper towel and heat in the microwave for 10-15 seconds to help loosen the texture.
Tried this recipe?Let us know how it was!