This easy vegan white bread recipe needs just 5 ingredients! No kneading necessary! No dairy or eggs, but you’ll still be amazed!
Have you ever looked at a bread recipe and been overwhelmed? Well, no more! We wanted to make this easy vegan bread recipe to make sure that didn’t happen.
First, let us say that when it comes to baking, we know yeasted dough can be challenging. It’s not something that a lot of beginner cooks and bakers even want to touch.
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However, we wanted everyone to feel confident with this amazingly easy and simple vegan bread recipe that only requires 5 ingredients.
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No more having to wait until the store opens or you think your neighbor is awake to ask for a cup of sugar, you’ll be able to make this recipe whenever you are in the mood!
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One thing to make me really excited about recipes is when not only the recipe is easy, but clean up is easy as well!
This recipe is made in one bowl to give you both a deliciously simple recipe, but one that has easy clean up as well!
One of the most confusing things about yeasted recipes is kneading for many people. How long do I knead for? Did I do it enough? Was enough pressure applied?
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We get it! That’s why we wanted to make this recipe easy for you! You can knead it for a bit, but the recipe is technically a no knead recipe and will turn out well if you don’t!
Below are notes about the ingredients before we get into the full recipe located lower in this post on how to make this vegan white bread recipe:
Roll out your dough onto a lightly floured surface. Sprinkle a little more flour if needed to not be sticky and form a ball.
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*Note: It’s more important to watch your dough than your timer. Once your dough has doubled in size, you can move to the next step.
Yes! Once your bowl is covered, you can place the bowl in the fridge up to 2 days before you plan to use it.Just make the recipe as written, cover and place in fridge until ready to use.
Alternatively, once made it will last covered at room temperature (on the counter) for up to a week or your can place wrapped tightly in the freezer for up to 3 months.
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Yeast feeds off sugar, therefore leading to a better taste and texture of your bread. However, you can omit the sugar in this recipe and still get a delicious bread. You could also swap it with a sugar source that you are more comfortable with like maple syrup, agave, or coconut sugar.
Yes! Make the recipe all the way through rising. Then, once it has doubled in size, you can place in a ziplock bag and place in the freezer for up to 3 months.
You can use this easy vegan bread recipe any way you’d normally use bread. Naturally, a PB&J or avocado toast then! But this recipe is so easy and versatile there’s plenty of ways to use it! Try some of these!
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This easy vegan white bread recipe needs just 5 ingredients! No kneading necessary! No dairy or eggs, but you'll still be amazed!
*It’s more important to watch your dough than your timer. Once your dough has doubled in size, you can move to the next step.
*Sugar can be replaced with coconut sugar or a liquid sugar like maple syrup or agave. If using a liquid sugar, add when pouring in the water.
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Serving: 1 slice | Calories: 185 kcal | Carbohydrates: 38 g | Protein: 5 g | Fat: 1 g | Saturated Fat: 1 g | Sodium: 210 mg | Potassium: 107 mg | Fiber: 1 g | Sugar: 5 g | Vitamin A: 116 IU | Vitamin C: 2 mg | Calcium: 55 mg | Iron: 2 mgYou know, I always wanted to be the kind of person who makes their own hummus and bakes their own whole wheat bread. So I’m pretty chuffed that I have become this person!
So now I can feel all wholesome and earth-motherish. Well, at least I would if I had some kiddos other than my two cat babies.
And ‘eating clean’ is quite the popular phrase in diet culture. But depending on which diet camp you’ve found yourself, ‘clean’ can have vastly different meanings. Like for some it means eating plenty of meat but cutting out grains and processed foods. And of course that is not at all what it means in the vegan community.
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But anyway, I am not a fan of labelling foods like this because it’s a value judgement, like ‘good’ or ‘bad’. Which some can take to extremes and it can lead to eating disorders (not good).
But that being said, lately it can be hard to find a loaf of bread in the store that doesn’t have a heap of junk in it. There is one particular loaf of wholewheat bread that I bought, and we just didn’t get around to eating it (or throwing it out).
However, it was just as perfectly fresh 3 weeks after purchase as it was on the day I brought it home from the store. Hmmm.
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So I do like to make some whole wheat bread myself, and when it’s as easy as THIS, then there’s no reason not to! Also check out our other super easy bread recipes, our vegan white bread, vegan soda bread and vegan focaccia.
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
I have literally never come across a recipe as easy as this. It’s just 5-ingredients, and you don’t even have to knead it.
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In fact, kneading is out with this recipe. You just throw some whole wheat flour, instant yeast and a little salt to a mixing bowl.
Mix in to just combine (no kneading! I’m not going to tell you again you super-keen kneading fan), move it into a greased loaf pan (a little parchment paper on the bottom is also a good idea), cover it and leave it to rise for 20 minutes.
It does all its rising before it even hits the oven. So the height it is when it goes in is pretty much the height it is when it comes out.
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I mean really I don’t think it could be easier even if you used a bread machine. Well, I’ve never used a bread machine so I can’t really compare, but with a recipe as easy as this, who needs a bread machine?
And the BEST thing about baking your own whole wheat bread is your whole house smells delicious and you get to eat it warm from the oven.
I mean really if you don’t feel like cooking, just make a loaf of this (it barely counts as ‘cooking’ it’s too easy), and serve it with a huge salad, maybe some roasted garlic hummus and avocado and various other toppings and dinner is done and dusted!
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Of course it goes immensely well with any homemade soups too! So if you’re having a delicious vegan potato leek soup or vegan tomato soup or vegan lentil soup for dinner, then this is going to be awesome for dipping.
This recipe is very versatile and has worked great when we’ve switched up the flours. We have tried this recipe as follows and all have worked out great:
It even works with a gluten-free all purpose flour blend. I find that adding a tablespoon or two of olive oil (at the same time as the other wet ingredients) makes the gluten-free version come out softer.
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It’s best when very fresh (the day of making it) but it will keep for a couple of days in a closed container and it also makes very delicious toast!
You can freeze it, and that’s best done on the day of baking to lock in the freshness. If you freeze it on the second or third day then you can use it for toast straight from the freezer.
Serving: 1 Slice | Calories: 116 kcal | Carbohydrates: 24.5 g | Protein: 4.5 g | Fat: 0.8 g | Saturated Fat: 0.1 g | Sodium: 74 mg | Fiber: 3.6 g | Sugar: 0.8 g
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Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.
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