Quick and easy vegan bread recipes

Bread is a staple in many of our diets, but it can be difficult to find a delicious, vegan one in the supermarket. Following a plant-based diet shouldn’t mean that you don’t get to enjoy good bread!

From traditional Italian breads to gluten free breads, below are 3 easy plant-based recipes. Jump to the recipes to start baking!

Vegan soda bread

Ingredients

• 225g plain flour

• 1 ½ tsp baking powder

• 150ml plant-based milk

• Salt and pepper, to taste

Method

1. Preheat the oven to 200°C. Prepare a baking sheet by lightly flouring it, then set aside.

2. Combine and mix the flour, baking powder, salt, and pepper, into a large bowl.

3. Next, add the plant-based milk and combine all the ingredients together to form a bread dough.

4. Shape the dough into a ball and then set it on top of the pre-prepared baking tray. Then, gently press the dough down until it forms a disk about 1 inch high.

5. Using a sharp knife, cut a large cross almost all the way through the dough. If desired, brush the top of the dough lightly with additional plant milk and salt and pepper.

6. Place the dough into the oven for just under 30 minutes, or until the bread has risen. The bread will be ready once it is golden brown, completely cooked through, and sounds 'hollow' when the bottom is tapped lightly.

7. Allow the bread to cool for a few minutes and serve warm or cold. Enjoy!

Gluten-free naan

Ingredients

• 2 tsp active dry yeast

• 237ml water (room temperature)

• 1 tsp sugar

• 313g plain flour (gluten-free)

• 16g tapioca flour

• 1 tsp salt

• 123g vegan yoghurt

• 118g dairy-free milk (room temperature)

• 1 tsp olive oil

Method

1. Place half of the water into a bowl, along with the yeast and sugar. Leave to rest for 5 minutes, until the mixture has become frothy.

2. Add the gluten-free and tapioca flour into the bowl, as well as the salt, vegan yoghurt, and dairy-free milk.

3. After adding the remaining water, knead the dough by hand or with a stand mixer. The dough should be slightly smooth and pliable, but not too wet or dry. Add more water if necessary.

4. Place the dough into a large bowl and coat with the oil. Cover the bowl with cling-film or a tea towel, placing in a warm area for 1 ½ hours or until risen. Once risen, take the dough out of the bowl and place on top of a clean surface.

5. Knead the dough gently and briefly before dividing into 12 equal portions. Roll each portion into a smooth ball, covering the remaining portions.

6. Cover a clear area of the surface with cling wrap, flouring it lightly. Place a dough ball on top and wrap it in cling film, gently rolling it into a small naan. The naan should be about 6x4 inches and a quarter of an inch thick.

7. Heat a griddle over high heat. Once hot, remove the cling film from the naan and transfer it to the griddle.

8. Cook the naan for around 2 minutes, or until the top becomes bubbly and opaque. Brush some water on top whilst it bakes. Once the bottom of the naan has brown spots, flip it over and cook for 1 more minute.

9. Brush some vegan butter on top of the naan once it is off the griddle.

10. Serve hot. Enjoy!

Vegan white no yeast bread

Ingredients

• 470g plain flour

• 45g rolled oats , plus another small handful for decoration

• 1 tbsp baking powder

• ¼ tsp baking soda

• 2 tsp salt

• 500ml non-dairy milk

• 1 tbsp maple syrup

• 2 tbsp coconut oil

Method

1. Preheat the oven to 175°C, and grease a medium-to-large loaf pan with vegan butter. Place baking paper inside the pan, overflowing slightly so that removal is easier.

2. Add the flour, oats, baking powder, baking soda, and salt to a large mixing bowl. Mix and combine.

3. In a separate bowl, add the milk and maple syrup and whisk together.

4. Combine the wet and dry ingredients together gently, mixing until you cannot see the flour.

5. Pour the batter into the pre-prepared pan, sprinkling additional oats on top for decoration.

6. Bake for 60-65 minutes, or until risen and golden. A knife should come out of the loaf of bread clean.

7. Gently remove the loaf out of the pan, placing it on a cooling rack. Allow to cool completely before cutting.

8. Serve warm or cold. Enjoy! This recipe is for a sandwich bread.