Vegan Sourdough Sandwich Bread

Every home needs a good loaf of sandwich bread. Erik Fabian’s vegan take on a soft, slightly sweet Sourdough Sandwich Bread will become your go-to slicer for school lunches, grilled (plant-based) cheese, or picnic in the park. This recipe is also a flexible starting point for many creative loaf breads, so use it to experiment with inclusions like seeds, nuts, sweeteners, other grains and different plant milks made with your Almond Cow Milk Maker.

Recipe provided by Erik Fabian, co-founder of Sourhouse / @lifeatsourhouse

Serving Size: 1 loaf
Prep Time: 15 min
Cook Time: 40 - 50 min

Ingredients

160g Sourdough Starter
600g All Purpose Flour
200 Einkorn Flour
434g H20
17g Salt
40g Oil
40g Oat Milk Creamer (Almond also works well)
40g Maple Syrup

Equipment Needed

A large 13”x4” Pullman baking pan
Mixing bowl

Notes

This bread can be baked in a pullman loaf pan with the lid on or off. Baking the bread with the lid on gives you a square slices of bread. You can also adjust the recipe for other typical bread pan sizes by scaling the recipe down to a percentage to this recipe.

9”x4” “small” Pullman - 69% of original
9”x5” pan - 86% of original
8”x4” pan - 61% of original
10”x5” pan - original recipe should be fine

Directions

In a mixing bowl, mix sourdough starter and water.
Add all-purpose flour, Einkorn flour, and salt until all dry ingredients are combined with water and starter.
Let the dough rest for 30 minutes to hydrate the flour.
Combine oil, plant milk, and maple syrup together and then mix into the dough until fully incorporated.
Perform two sets of stretch and folds to develop gluten over the next hour. You can do this by grabbing one side of the dough, stretching it upwards, and then folding it over the rest of the dough. Repeat this process from different sides of the dough.
After the stretch and folds, let the dough bulk ferment until it has risen by approximately 50%. This may take several (like 4-7) hours, depending on the temperature and the activity of your sourdough starter.
Once the dough has risen sufficiently, shape it into a loaf and place it in a greased pullman pan or any other suitable baking pan.
Cover the pan and transfer it to the refrigerator to proof overnight. This slow fermentation process will enhance the flavor and texture of the bread.
The next day, preheat your oven to 500ºF (260ºC). This higher temperature helps expand and fill the pan. Once the oven is ready, place the pan in the oven and reduce heat to 350°F (175°C).
Bake the bread until it reaches an internal temperature of approximately 200°F (93°C). This may take around 40-50 minutes, but it's best to rely on the internal temperature for accuracy.
Note: If using a Pullman pan with a lid on, turn the pan on a new side every 7 minutes for the first 21 minutes to help get a square loaf. Start with the pan in a normal upright position for 7 minutes, then turn it on to its left long side for 7 minutes, and then to the right long side for 7 minutes. Then turn it back upright for the remainder of the bake. Do not flip the pan upside down.
Once the bread reaches the desired internal temperature and has a golden-brown crust, remove it from the oven and cool on a wire rack. Allow the bread to cool completely before slicing and serving. Cooling a bread fully completes the baking process.