Ingredients
Check off ingredients as you go
Makes 1 loaf (30 cm / 12-inch loaf pan)
- 500 g (4 cups) all-purpose flour (plain flour) (or mix in some spelt flour, it’s delicious)
- 10 g (3 tsp) active dry yeast
- 40 g (3 Tbsp) light brown sugar (or honey)
- 10 g (1½ tsp) fine salt
- 1 Tbsp apple cider vinegar
- 320 ml (1⅓ cups) lukewarm water (or use part plant-based milk, such as oat milk)
- 60 g (¼ cup) neutral oil (or olive oil)
- 50 g (⅓ cup) mixed seeds (poppy, sunflower, pumpkin, flax, sesame…) optional
Here is an easy, dairy-free sandwich bread recipe, perfect for grilled cheese or toast.
Making the sandwich bread dough
Mix the dry yeast with the barely lukewarm water and the sugar. Let it rest for 5 minutes, until it foams.
In a large bowl or the bowl of a stand mixer, mix the flour, salt and seeds. Add the oil, the vinegar and the foamy mixture (yeast + water + sugar). Knead the dough for 10 minutes, until it becomes smooth and elastic. Don’t cut the kneading time short: it helps develop the gluten and therefore the final texture. If the dough seems dry, add 10 to 20 ml (2 to 4 tsp) of water. If you used spelt flour, it will be slightly sticky; that’s normal.
Lightly oil the dough, cover it with a damp kitchen towel and let it rise in a warm spot for 1 to 1½ hours, or until doubled in size.
Punch down the dough by pressing on it, then shape it into a log and place it in a lightly oiled loaf pan (or a Pullman loaf pan). Let the dough rise again, covered with a kitchen towel (or the lid of the Pullman pan), for about 45 minutes to 1 hour, until the risen dough reaches the lid.
Preheat your oven to 180°C (350°F) on the fan/convection setting. Bake the bread for about 35 to 40 minutes, until golden. Unmold the loaf right away and let it cool completely on a wire rack before slicing.
Tip
- Slice it and freeze it in a zip-top bag!