High-Protein Vegan Sandwich Bread
Prep. Time
20 minutes
Cook Time
35 minutes
Servings
1 loaf
Difficulty
Easy
Soy-Free, dairy-free, egg-free, Nut-Free
Oven
Cooking required:
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Allergens:
This high-protein vegan bread has a soft center, light crust, and enough structure to actually hold up for sandwiches without falling apart. Vital wheat gluten boosts the protein and gives the loaf more chew, while flaxseed meal helps with texture and moisture retention.
We use it constantly for toast, lunchboxes, grilled sandwiches, and quick road-trip meals because it slices well, freezes well, and stays soft longer than many homemade breads. The ingredients are still pantry-based and straightforward, but the loaf ends up far more filling than standard white bread.
Ingredients
3 cups all-purpose flour
1/2 cup vital gluten
2 tbsps nutritional yeast
2 tbsps flaxseed meal
3 tbsps extra-virgin olive oil
2 tsps salt
1 tsp granulated sugar
9.3 fl.oz (275mL) warm water
To Activate the Dry Yeast
1 tbsp dry yeast
3.3 fl.oz (100mL) warm water (to activate the dry yeast)
1 tsp granulated sugar (to activate the dry yeast)
Instructions
Activate the Yeast
In a small bowl, combine the dry yeast, 100 mL warm water, and 1 teaspoon sugar. Stir gently and let sit for about 5–10 minutes, until the mixture is bubbly and frothy.
Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, vital gluten, nutritional yeast, flaxseed meal, salt, and 1 teaspoon sugar.
Add the activated yeast mixture, the olive oil, and the warm water to the dry ingredients. Stir with a spoon until the dough becomes smooth, elastic, and slightly tacky. If the dough feels dry, add a tablespoon of water at a time and stir.
Place the dough in a lightly oiled bowl, cover with a clean kitchen cloth, and let it rise in a warm environment (or room temperature) for 2 hours, until doubled in size.
15 minutes prior to ending of rising time, preheat your oven to 440°F (220°C).
Thoroughly grease the inside walls of a cast iron pot or a dutch oven with cooking oil, and place a circular parchment paper on the bottom to prevent the dough from sticking to the surface.
Place the dough on the bottom of the pot, and cover with the lid.
Bake the bread for 30–35 minutes, until the top is golden.
Let the bread cool slightly before slicing. Serve warm, toasted, or however your heart desires!
Notes
Flaxseed meal has added nutritional value, but is not a must.
Don't have vital gluten in your pantry? No worries! All-purpose flour already comprises gluten. For best results (texture & volume), use bread flour that usually has higher composition of gluten.
If you don't have a cast iron pot or a dutch oven, a lined 26 inch springform cake should work. Note that the dish you're looking to use should be about 9-10 inch in diameter, if circular, or an equivalent size if differently shaped.
