Ingredients
Check off ingredients as you go
For 1 30cm (12-inch) loaf pan
- 500g (4 cups) all-purpose flour (or mix with spelt flour for a delicious variation)
- 10g (2¼ tsp) active dry yeast
- 40g (3 tbsp) brown sugar (or honey)
- 10g (2 tsp) fine salt
- 1 tbsp apple cider vinegar
- 320ml (1⅓ cups) lukewarm water (or mix with plant-based milk like oat milk)
- 60g (¼ cup) neutral oil (or olive oil)
- 50g (⅓ cup) mixed seeds (poppy, sunflower, pumpkin, flax, sesame…) optional
Here’s an easy dairy-free sandwich bread recipe, perfect for French toast or regular toast.
Preparing the sandwich bread dough
Mix the dry yeast with the barely warm water and sugar. Let rest for 5 minutes until it foams.
In a large bowl or stand mixer bowl, combine the flour, salt, and seeds. Add the oil, vinegar, and the foamy mixture (yeast+water+sugar). Knead the dough for 10 minutes until it becomes smooth and elastic. Don’t reduce the kneading time—it helps develop the gluten and contributes to the final texture. If it seems dry, add 10 to 20ml (1-2 tbsp) water. If you’ve used spelt flour, it will be slightly sticky, which is normal.
Lightly oil the dough, cover it with a damp kitchen towel, and let rise in a warm place for 1 to 1½ hours, or until doubled in volume.
Punch down the dough, then shape it into a log and place in a lightly oiled loaf pan (or sandwich bread pan). Let the dough rise again, covered with a towel (or the lid of the sandwich bread pan), for about 45 minutes to 1 hour, until the risen dough reaches the lid.
Preheat your oven to 180°C (350°F) convection. Bake the sandwich bread for about 35 to 40 minutes, until golden. Remove from the pan immediately and let cool completely on a wire rack before slicing.
Tip
- Slice and freeze in an airtight bag!