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Basic Vegan-Friendly Sandwich Loaf
My family’s weekly sandwich loaf. This recipe is as simple as I can make it and vegan friendly as well! The recipe is flexible enough to dial up/down the whole wheat flour to your liking and oat milk can be replaced with cow milk if desired. I have found this particular shaping and baking method key to consistently shaped sandwich loaves. Happy baking!
Recipe summary
- 100g whole wheat flour
- 400g white bread flour
- 250g water
- 50g oat milk
- 1/4 cup olive oil
- 2 tsp active dry yeast
- 1.5 tsp salt
- 1 Tbsp sugar
Process - the ferment
Mix water, oat milk, yeast, salt, and sugar. Stir until dissolved. Mix half the flour until fairly smooth. Add olive oil and mix until integrated. Add rest of flour and knead until smooth. If the dough is too sticky to knead, let it rest (covered) for 10 minutes before kneading. Put in a large bowl, cover, and let rest for 2 hours.
Process - the shape
Knock out gas. Roll out into an oblong square/oval shape. Ensure the smooth side of your dough is on the counter before rolling. Paint water on top. Roll into a tube shape. Seal the seams by pinching.
Rub butter onto loaf pan. Place dough into pan. Let rise for 1 hour.
Process - the baking
Place into oven at 350F, let bake for 50 minutes. I like to place a second loaf pan upside down on top of the loaf pan and bake covered for the first 20 minutes. Doing so allows the loaf to steam a bit.
Process - the cooling
Take loaf out of oven, onto a cooling rack, and forget about it for a couple hours.