Making vegan homemade bread guarantees us a bread without preservatives or additives like those bought in the market. Also, it is much cheaper to make it than to buy it.
Spectacular for any use and time of day, either to accompany your daily meals or in a magnificent breakfast or snack.
You have several options when making it, because if you like seeds you can add the one you like the most to the dough. Also, if you prefer another type of flour, you can also change it or combine it according to each one’s preference.
As you can see, this vegan homemade bread recipe is quite flexible when it comes to making it, so let’s let our imagination run wild and modify it to your liking and preference. And if not, enjoy it as it is, since it is an exquisite vegan homemade bread. Really, you will not regret choosing this recipe.
This vegan homemade bread can be kept in the freezer without any problem. To consume it, it is enough to remove it from the freezer about 20 minutes before consuming it. Likewise, you can cut into slices before freezing, and thus take out what you are going to consume at the moment.
Let’s talk about the recipe:
Preparing this bread is simple because it does not have a great complication in terms of its preparation and it has more than one advantage. The ingredients used are just a few, frequently used and easy to find in any market. In addition, you can change any of them according to preference or need with without inconvenience.
About the ingredients:
The flour used on this occasion is 0000 flour, commonly known in other countries as all-purpose flour. In general, depending on its brand, it can absorb more or less amount of liquid. That is why I recommend incorporating gradually. As a result, keep in mind that the smaller the volume, the smaller the final product.
The fat used in this opportunity is sunflower oil. But you can substitute butter, margarine, olive oil, coconut oil, etc. Even so, depending on what fat is used, it can change its texture and final flavor. Therefore, always keep in mind the type and class of ingredients when preparing a specific recipe.
In the same way, you have the choice of using a non-dairy milk or simply water. As well as a mixture of them, that is, half and half. However, replacing it exclusively with water will result in a more rustic texture. Therefore, keep the details in mind when modifying a recipe.
Finally, this vegan bread is baked at a medium low temperature of around 180 degrees / 356 Fahrenheit for about 30-40 minutes. For a good result, it is recommended to adapt the cooking according to the type of oven available. Remember that if you modify the size of the mold in a recipe, you must modify the baking times as well.
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- 500 g Flour 000-0000 (the one you prefer or half and half)
- 20 grams of sugar
- Salt 10 g / 0.35 oz / 2 tsp
- 300 cc non-dairy milk (almond, soy, oat, coconut, rice, etc.)
- Dry yeast 5 g / 0.18 oz / 1 tsp
- 60 ml sunflower oil
- Optional: sunflower seeds, pumpkin, sesame, chia, etc.
- Place the fresh yeast, half of the milk and sugar in a bowl. Mix, cover and let ferment for about 10 minutes. If using dry yeast, you can skip this step and add all the ingredients directly.
- In a bowl or kneading machine, place the flour, ferment, oil, salt, seeds (optional) and half of the remaining milk (warm, not cold). Knead until you get a smooth and uniform dough. Make a bun, cover and let rise for 1 hour or until doubled in volume.
- Roll out the dough in the shape of a rectangle and roll up, squeezing the dough. Place the roll of dough in a mold previously oiled or sprayed with vegetable oil. Cover and let rise for 1 hour.
- Bake in a preheated oven at 180° for 40 minutes. Desmoldar una vez que esté frío.