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    Quick Vegan Sandwich Bread


    • 6 cups (822g) All-Purpose Flour
    • 2 tbsp Instant Dry Yeast
    • 2 tbsp White Fine Sugar
    • 1 tsp Salt
    • 1/2 cup Seeds of Choice (I used flax, quinoa, pumpkin)
    • 2 cups (500ml) Warm Water
    • 4 tbsp Extra-Virgin Olive Oil, divided


    1. In a large mixing bowl, mix together flour, yeast, sugar, salt and seeds.
    2. Add in water and 2 tbsp of olive oil. Mix together with a spatula until no flour lumps remain.
    3. Using a stand mixer or your hands, knead the dough together until smooth (approximately 5-10 minutes).
    4. Lightly grease your bowl and return the dough to the bowl. Cover with a damp teal towel.
    5. Allow dough to rise in a warm place (or proof in the oven) until it has doubled in size.
    6. Form the dough into two loaf shapes and place into two greased loaf pans.
    7. Drizzle each loaf with 1 tbsp of olive oil, and use a sharp blade to slash the tops.
    8. In a cold oven, place an 9x9 glass pan of hot water on the bottom rack. Place the loaves on the middle rack.
    9. Turn on oven to 400°F. Bake for 40 minutes or until golden.
    10. Remove from the oven and allow loaves to fully cool before slicing.
    11. Bon appétit!

    Note: Store bread in a bread bag on the counter for 2-3 days or in the freezer for up to 2 weeks.


    Prep Time: 2 Hours
    Bake Time: 40 Minutes
    Total Time: 2 Hours 40 Minutes
    Yield: 2 Loaves


    Thanks to @veganmontreal