Vegan Sourdough Bread (Kid-Friendly!) – Conscious Eaters

If you are new to sourdough bread baking and want to try your hand at making vegan sourdough bread, this recipe is for you! This sourdough sandwich bread is easy to make, requires no stretching or folding, and requires minimal hands-on time.

Once you start baking sourdough bread, it’s hard to go back to regular bread. Since I got some sourdough starter from a friend, I’ve been experimenting with different vegan sourdough recipes. We make vegan sourdough pancakes and sourdough waffles almost every week. I love making sourdough artisan bread to pair with creamy tomato soup. And now, I make all of our sandwich bread using this vegan sourdough bread recipe. This is such an easy, beginner-friendly recipe that I know you’ll love!

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Why this recipe works!

  • I basically did Took a tried and true sourdough bread recipe and “veganized” it Uses vegan butter and the results are amazing. You’ll feel like a professional baker after making a loaf of this vegan sourdough bread!
  • Thanks to a long overnight bulk rise, you don’t need to do any stretching or folding to make this sourdough bread recipe. Perfect for beginners. Make the dough at night and let it rise while you sleep and the rest is a breeze!
  • This vegan sourdough bread calls for a mix of whole wheat flour and all-purpose flour, making it a Fine wheat smell Without it being too thick. So that’s why Perfect for sandwiches!

Materials

All ingredients for vegan sourdough bread are measured into bowls and placed on a cutting board.
  • wheat flour – I love to add a little whole wheat flour to my sandwich bread. In this recipe I use 100g of whole wheat flour to 400g of white flour, for a total of 500g of flour.
  • All-purpose flour – All purpose flour forms the base of this bread. If you’re looking for a whole wheat sandwich bread recipe, check out my No-Knead Whole Wheat Sandwich Bread!
  • Sourdough starter – My sour starter is at 100% hydration. This means I add equal parts water and flour to my sourdough starter every time I eat. For example, if I have 100 grams of sourdough starter, I will feed it with 100 grams of flour and 100 grams of water.
  • Vegan butter – This recipe will require some fat. I used to make this bread with vegan butter every time, but I’ve been testing it with olive oil lately and it works great! So if you prefer to stay away from hydrogenated vegetable fats, go with olive oil.
  • sugar – Adding a little sugar to your dough makes this vegan sourdough bread nice and fluffy.
  • Sea salt – Don’t forget the salt! That may seem like a lot of salt to add to a loaf of bread, but salt really helps give this sourdough sandwich bread a lot of flavor.

See recipe card for full list of ingredients and quantities.

replacement

πŸ”€ flour – If you don’t have whole wheat flour on hand, you can use all white flour.

πŸ”€ Vegan butter– If you want to avoid vegan butter, use olive oil! This is actually what I use most of the time. You just want to make sure you “cut” it into the dough well so you don’t have little pockets of olive oil in your final bread.

Baker’s schedule

One of the hardest parts of learning how to make sourdough bread is knowing when to start the process! You should feed your sourdough starter 5-8 hours before you plan to make your dough. Then you should plan for 10-12 hours to bulk up. When it comes to making this vegan sourdough bread, I usually use this baker’s schedule:

11 am to 2 pm Feed the sourdough starter. Due to the heat and humidity here in Malaysia, it takes about 4-5 hours for my sour starter to bubble and activate. However, in most cases, it usually takes 8 hours.

8 p.m Mix the flour together. I usually just rough mix until the dough comes together. Then I let it rest for about 30 minutes.

8:45 PM Knead the dough for 7-8 minutes. You can either do this by hand (which is what I do) or use a stand mixer with a dough hook. Once smooth and elastic, form the dough into a ball, cover it and let it rise overnight or for 10-12 hours.

8 am shaped dough. Place it in a greased loaf pan. Cover it and allow it to rise 1 inch above the edge of the loaf pan.

9 amFace me.

How to Make Vegan Sourdough Bread

On a large wooden mixing board cut the vegan butter into the flour until it forms a sandy texture.

Step 1: Whisk together the flour, sugar and salt in a bowl. Add the fat (vegan butter or oil) and use your hands to “cut” the fat into the dough. You should end up with a slightly course, sandy texture.

Mix vegan sourdough bread dough in a large wooden mixing bowl.

Step 2: Add the bubble sour starter and water and stir until a dough comes together.

A plastic bag covering the vegan sourdough sandwich bread.

Step 3: Cover the dough with plastic or a damp tea towel and let rest for about 30 minutes.

A smooth ball of dough resting in a large wooden mixing bowl.

Step 4: Knead the dough for about 8 minutes or until smooth and pliable. Cover the dough and let it rise for 10-12 hours.

Shape the sourdough bread dough into a loaf pan before the second rise.

Step 5: Shape the dough and place it in a greased loaf pan. Let it rise up to 1 inch above the pan.

Sourdough in a loaf pan after the second rise.

Step 6: After the second rise, bake the bread for about 45-50 minutes.

Inside shot of vegan sourdough bread on a wooden cutting board.

hints: Let the bread cool in the pan for 10 minutes before removing it to a wire rack to cool completely.

storage

Once my bread has cooled completely, I usually slice it and store it in a bag in the fridge. However, sourdough bread stays fresh longer than yeast bread if stored on the counter in an airtight container or bag at room temperature. If you’re going to store it at room temperature, don’t slice it until you want to eat it.

Expert tips

πŸ‘‰πŸ» Know your starter! Due to the temperature in Malaysia, it takes about 4-5 hours for my starter to bubble and activate. If I had waited the usual 8 hours, it would have already risen and fallen on top and would not have been as effective in making this vegan sourdough bread. So learn about your starter and how it reacts to your home temperature.

πŸ‘‰πŸ» get messy. I used my hands to crush the fat into the flour. This way I can feel the texture and easily tell when I’ve achieved a nice, sandy texture. Using my hands to knead the dough lets me know when it’s nice and smooth and elastic.

πŸ‘‰πŸ» Don’t worry about time. When it comes to bulk or second rise, don’t hyper-fixate on time, but check your dough size. Your dough should double in size during the bulk rise and rise 1 inch above the rim of the loaf pan during the second rise.

πŸ‘‰πŸ» Crank the temperature. For good oven spring, preheat your oven to 500F / 260C. Then when you go to bake the bread, lower the temperature to 375F / 190C.

Is sourdough better for you than plain bread?

Sourdough bread has many health benefits! Due to its long fermentation period, it is often easy to digest and has a low glycemic index. Gluten sensitive people have even been known to eat sourdough bread without a problem. Sourdough bread generally has fewer preservatives.

More vegan sourdough recipes!

Love this recipe? Please leave a 5-star rating on the recipe card below and a review in the comments section further down the page

πŸ“– Recipe

Vegan Sourdough Bread

Faith Vandermolen

This beginner-friendly vegan sourdough bread is perfect for sandwiches and toast or as a side!

Q. Time 12 of hours

cooking time 1 hours

total time 13 of hours

Materials

  • 400 the village All-purpose flour
  • 100 the village wheat flour
  • 12 the village sugar 1 tbsp
  • 7 the village Sea salt
  • 60 the village Olive oil or vegan butter About ΒΌ cup
  • 50 the village Active sour starter
  • 270 the village the water

instructions

  • In a large mixing bowl, whisk together the flour, sugar and salt. Add vegan butter or olive oil and use your hands to “cut” the fat into the dough. You should end up with sandy texture. This process is easier with vegan butter, but olive oil works too. You just have to make sure you don’t have any olive oil globs.

  • Once you have a sandy texture, add sourdough starter and water. Stir until a dough forms. Once the dough comes together, cover the mixing bowl with plastic or a wet tea towel and let the dough rest for 30 minutes.

  • After 30 minutes, knead the dough (either with your hands or a stand mixer fitted with a dough hook) for about 7-8 minutes. The dough should be smooth and pliable.

  • Place the dough back into the mixing bowl and cover with plastic or a damp towel. Let it rise in bulk for 10-12 hours at room temperature or until doubled. I like to do it overnight.

  • After the bulk has risen, turn the dough out onto a lightly floured surface. Press it into a rectangle and then form it into a loaf. Place it in a greased loaf pan and cover with a plastic bag for its second rise. I like to tent my bag so the dough doesn’t stick to it as it rises. You want it to rise until it’s about 1 inch above the edge of the loaf pan.

  • Once risen, bake the bread for 45-50 minutes. Remove the loaf from the oven and let cool in the pan for 10 minutes before removing to a wire rack to cool completely.

Comment

– The times I listed may not be the best times for you. If you live in a hot climate, your dough may rise faster than dough in a cooler climate.



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