Easy Vegan Bread Recipe

How good is the smell of freshly baked bread? It smells as good as eating freshly baked bread tastes, that’s for sure! Adding this easy vegan bread recipe to your baking list means you’ll never go without enjoying that crunch of crusty bread or having fresh bread in your pantry to slather with your favourite toppings.

Bread is a weakness of mine, especially freshly baked bread. It’s fair to say that I’ll bake a loaf and it will be gone within a day. But, I guess that’s what just-out-of-the-oven-bread is best for. Warm slices with lashings of butter and toppings is reward for that (very little) effort you’ve put into baking a loaf.

Easy Vegan Bread Recipe

Now while some have perfected artisan loaves that require starters on perpetual maintenance and feeding, this bread requires so little effort you’ll be filling your Insta-feed with loaves like a professional baker. The most difficult thing about this recipe is waiting the four hours (or overnight) for the dough to rise. Once you’ve done that the balance of effort is simply combining ingredients in a bowl.

It’s probably no secret that I bake loafs to top it with Tumami by Alice. I have been obsessing over Tumami since buying my first jar last month. If you haven’t tried it, please do – it’s a flavour sensation.

Easy Vegan No Knead Bread

Adding this easy vegan bread recipe to your baking list means you'll never go without enjoying that crunch of crusty bread or having fresh bread in your pantry to slather with your favourite toppings.
Prep Time 10 mins
Cook Time 30 mins
Resting Time 4 hrs
Total Time 4 hrs 40 mins
Cuisine Australian
Servings 8 servings
Calories 190 kcal

Equipment

  • Dutch Oven or Deep Casserole Dish with lid
  • Large Mixing Bowl
  • Glass Mixing Bowl
  • Parchment Paper

Ingredients
  

  • 410 g White Bread Flour plus extra 2 tbsp for shaping dough
  • 2 tsp Instant Yeast
  • 1 tsp Sea Salt
  • 335 ml Warm Water
  • 2 tbsp Vegetable Oil

Instructions
 

  • Reserve 2 tablespoons of flour for shaping dough.
  • Combine all remaining ingredients, except the vegetable oil in a large bowl, cover with a damp tea towel and allow to rise for 4 hours in a warm place. Dough can be left overnight to rise.
  • Flour surface with reserved flour and fold the dough 10 – 15 times to shape into a ball. Score the bread 1 – 3 times and place back into an oiled bowl. Set aside while oven is pre-heating, during which time the dough may rise further.
  • Pre-heat oven and Dutch Oven/ Casserole Dish and lid to 250°C. This could take up to 20 – 30 minutes, depending on your oven.
  • Once the oven is pre-heated, place the dough on parchment paper and carefully lift into the Dutch Oven. Place lid to Dutch Oven and return to oven. Cook for 30 minutes.
  • Remove lid from Dutch Oven and cook for a further 10 – 15 minutes to reach your preferred colour and crispiness.
  • Allow to cool on a wire rack for 10 minutes prior to slicing.

Nutrition

Calories: 190kcalCarbohydrates: 39.5gProtein: 5.7gFat: 0.6gSodium: 237mgPotassium: 75mgFiber: 1.6gSugar: 0.1gCalcium: 10mgIron: 3mg
Keyword Bakery, Easy, Vegan
Tried this recipe?Let us know how it was!

Did you make this recipe?

Please let me know if it turned out for you! Leave a comment below and tag @modernveganguide on Instagram and hashtag it #modernveganguide

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