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Vegan Bread Dough


It's best to use a kitchen scale whenever possible. If you don't yet own a scale, these recipes are based upon 'lightly packed' measuring cups, so whether you use the 'dip and sweep' method of measuring or the 'spooning into the cup' method, always gently press down on the mix in the measuring cup and add more to fill the cup, as necessary. 1 C Mix weighs approx.125g.

1. Bake thoroughly, cover the top with parchment paper if necessary, but don't remove from oven early.

2. For a softer crust, store in a plastic bag, and for a drier crust store in a paper bag.

3. Re-crisp the crust in a 400° oven for about 10 minutes.

4. Breads will keep 7 - 10 days refrigerated or frozen up to a year.

NOTES: For the best results without egg whites, we suggest making smaller bread items such as rolls, buns, cinnamon rolls or 2 smaller rustic shaped loaves or baguette shapes. For lighter, fluffier dinner rolls, increase the water 2-4 T.


2 1/4 C MULTI-USE BREAD MIX (280g)

2 t Baking Powder (optional)

1 1/2 C Water (360g)

1 T Apple Cider Vinegar (15g)

Makes 8 Rolls, 4 Burger Buns or 1 small loaf


Pre-heat your oven to 375°.

1. In a large bowl, combine the ingredients.

2. Measure and add the dry mix to the bowl of liquids, and use your fingers to briskly 'whisk' to combine.

3. Let the dough rest at least 15 minutes then, knead and squeeze the dough about a minute or 60 squeezes.

4. Divide the dough into sections 8 sections.

5. Use damp hands to roll each section into balls and place on a lined sheet pan.

BAKE TIMES are approximate depending on your oven:

Dinner Rolls: 28-30 minutes.

Burger Buns: 32-34 minutes

Rustic Loaf: 50-54 minutes

Bake thoroughly and cover with parchment paper if beginning to brown too much. The air flow in a convection ovens will cook hotter.

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