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Square photo of a loaf of vegan bread

Vegan Bread

  • Author: Iosune
  • Prep: 2 hours 45 mins
  • Cook: 30 min
  • Total: 3 hours 15 min
  • 20 slices 1x
  • How to
  • American
  • Vegan

Servings 20 slices 1x

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Vegan bread, natural, non-processed, and delicious. It’s crunchy on the outside, soft and chewy on the inside, and made with 4 ingredients.


  • 4 cups all-purpose flour (500 g)
  • 2 tsp salt
  • 2 and ¼ tsp active dry yeast
  • 1 and ¾ cup warm water


  1. Combine the flour, salt, and yeast in a large bowl.
  2. Add the water and mix until well combined. I prefer to use a spoon, but you could also use your hands if you want to. It will be a wet dough but it will become more manageable after it rises.
  3. Cover with a dishcloth and let it rise for 2 hours in a warm place
  4. Grease a Dutch oven with a little bit of oil or line a 9×5-inch (23×13 cm) loaf pan with parchment paper. Both work really well.
  5. Transfer the dough to the Dutch oven or loaf pan and let it rise for 30 more minutes in a warm place.
  6. Preheat the oven to 450ºF or 230ºC for at least 15 minutes.
  7. Bake for 30 minutes or until golden brown. You could also check the bread out by placing a knife into the center of the loaf. If it comes out clean without any batter the bread is done.
  8. Let it cool for 15 minutes before transferring it to a cooling rack and then let it cool completely. If you don’t have a cooling rack, just use a dish or what you have on hand. 
  9. Enjoy it warm or at room temperature and serve with toppings like vegan butter, coconut butter, or even vegan cream cheese.
  10. Cover and store the vegan bread at room temperature for 3-4 days or in the freezer for 3 months (I always slice my loaf of bread before freezing it).


  • Keep in mind that you need to use active dry yeast, not baking powder, baking soda, or any other similar ingredients.
  • You could also add a little bit of oil to the dough if you want to, but that’s not necessary.
  • Feel free to add any spices or herbs you like, or even other ingredients like olives, dried tomatoes, raisins, or whatever you want.
  • You neither need to use a Dutch oven nor a loaf pan, you could just make a ball with the dough and bake it, but I personally believe the dough is easier to handle if you do.
  • I’ve never made a gluten-free version of this bread myself, but if you do, please leave a comment! If you’re gluten-free you may want to try our gluten-free bread.
  • Prep time includes rising time, which is 2 and a half hours.


  • Serving Size: 1 slice
  • Calories: 91
  • Sugar: 0.1 g
  • Sodium: 233 mg
  • Fat: 0.3 g
  • Carbohydrates: 19.1 g
  • Fiber: 0.7 g
  • Protein: 2.6 g