Vegan Sourdough Bread
This beginner-friendly vegan sourdough bread is perfect for sandwiches and toast or a side!
Servings: 12 slices
Calories: 198kcal
Equipment
- 1 Loaf Pan 9x5 inches
- 1 mixing bowl large
- 1 whisk
Ingredients
- 400 grams all-purpose flour
- 100 grams whole wheat flour
- 12 grams sugar 1 tablespoon
- 7 grams sea salt
- 60 grams olive oil or vegan butter (about ¼ cup)
- 50 grams active sourdough starter
- 270 grams water
Instructions
- In a large mixing bowl, whisk together the flours, sugar and salt. Add in the vegan butter or olive oil and use your hands to "cut" the fat into the flour. You should end up with sandy texture. This process is easier with vegan butter, but olive oil also works. You'll just have to make sure you don't have clumps of olive oil.
- Once you have a sandy texture, add in the sourdough starter and water. Stir until a dough forms. Once the dough comes together, cover the mixing bowl with plastic or a damp tea towel and let the dough rest for 30 minutes.
- After 30 minutes, knead the dough (either with your hands or a stand mixing fitted with the dough hook) for about 7-8 minutes. The dough should be smooth and supple.
- Place the dough back into the mixing bowl and cover it with plastic or a damp towel. Allow it to bulk rise for 10-12 hours at room temperature or until double in size. I like to do this overnight.
- After the bulk rise, dump the dough 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 it with a plastic bag for its second rise. I like to make my bag like a tent so that the dough doesn't stick to it as it gets taller. You want it to rise until it is about 1 inch above the loaf pan edge.
- Half way through the rising process, preheat your oven to 500 °F. Once the bread has fully risen and you're ready to bake it, reduce the oven temp down to 375 °F and bake the bread for 45-50 minutes. Remove the loaf from the oven and allow it to cool for 10 minutes in the pan before removing it to a wire rack to cool completely.
Notes
- The times I list might not be the best times for you. If you live in a hot climate, your dough might rise quicker than dough rising in a cooler climate.
- You don't have to heat the oven to 500°F and then reduce it to 375°F if you don't want to. You can just preheat the oven to 375°F and keep the temperature the same when you go back to the bread. But I find heating the oven to 500°F and then reducing the temperature creates a higher spring to the loaf.
Nutrition
Calories: 198kcal | Carbohydrates: 32g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 228mg | Potassium: 66mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1IU | Calcium: 9mg | Iron: 2mg