Best Homemade Vegan Bread Recipe
Ginny McMeans
Published:
September 9, 2019
Last Modified:
May 8, 2024
The Best Homemade Vegan Bread Recipe has a generous addition of sage along with dill and fennel which really makes a flavorful bread. A large dairy free bread that is perfect for dinner or to slice for sandwiches.
I have considered every option. Happily, there is more than one option to enjoy this delicious Dill Bread recipe.
You can eat it as a side bread with your dinner, make your favorite sandwich as you would with a dill or pumpernickel bread or eat it alone as a snack.
That is what my husband does and he loves it. The dough has a generous addition of sage along with dill and fennel which really makes a tasty bread.
Can you imagine being able to turn out something like that? Just like a bakery and you are the baker? You can!
Making homemade bread is so rewarding.It is really simple. Don’t let kneading scare you away. Seriously, it is just pushing the dough back and forth for a very few minutes!
All you do is fold over and push out with the palms of your hands, fold over and push out with the palms of your hands and so on and so on. Simple.
I have to bring up another everyday bread that is super easy to make. Since there is no kneading you can get a loaf out of the oven quicker. And this one is straight-up sandwich bread.
Rich Whole Wheat Batter Bread! You can see I like good bread.
How do you Make the Best Homemade Bread Recipe?
- Well, it’s pretty easy with no real special instructions.
- Firstly, you have to dissolve the yeast in a bit of warm water that comes straight out of the tap.
- Then mix the first three dry ingredients and then a few liquids, stir and knead.
- Let that pretty dough rise about an hour and then push down the dough with one solid punch.
- Now just knead in the oil and herbs. Form into a round and let it rest another hour.
- Prick the top of the raised round of dough with the tines of a fork and bake. That’s it!
- You are not a bread baker!
Here’s the before baking and after baking photographs in the photos right below here. That pic on the right is this loaf that I have cut in the other photos. It rises just right.
You can make a smaller round and it will rise higher but I wanted a sliceable loaf not a boule.
Another plus to sage dill bread is when it comes right of the over. The smell, mmmm. Then, as soon as it cools enough so you can touch it, you take a slice.
No one can resist. At least no one in this family.
Now I’m curious – please comment below if you’re actually able to wait to slice and take a bite of this fabulous dairy free bread. It can’t be just us, can it?
Okay, maybe if it is for company but that can be rectified. Cut some slices for the bread plate and who’d know!
Fresh baked warm bread straight out of the oven. They see this Best Homemade Vegan Bread Recipe and all is right with the world.
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Best Homemade Vegan Bread Recipe
Ingredients
- 2 tablespoons active dry yeast
- 1/2 cup lukewarm water for the yeast, 100°-110°
- 3/4 cup lukewarm water – for later
- 2 cups all purpose unbleached flour
- 2 cups whole wheat pastry flour
- 1/8 teaspoon sugar organic
- 2 teaspoons salt
- 1 tablespoon coconut oil for coating the dough
- 1/8 cup coconut oil for working in the dough after it has risen once
- 1 tablespoon ground sage
- 1 teaspoon dried dill
- 1 teaspoon fennel seed
Instructions
- Add yeast to 1/2 cup lukewarm water (100°-110°)
- Set aside for about 10 minutes.
- Add flours, sugar and salt to a large bowl.
- Pour the yeast mixture and the other 3/4 cup lukewarm water into the well.
- Stir from the center of the well and slowly stir in the flour from the edge.
- When incorporated, turn the dough out onto a floured surface.
- Knead about 5 to 8 minutes and add more flour if it seems too sticky.
- Form into a ball and transfer into a large bowl that has been coated with oil.
- Turn the ball so that it is evenly coated.
- This is important so that a dry layer doesn’t form on the dough.
- Cover with a towel and set in a warm dry place (I put mine inside the oven, not turned on).
- Let rise about 1 hour or until doubled in size.
- Uncover the dough and punch down to expel the excess air.
- Work in (in a folding and kneading motion) 1/8 cup olive oil a little bit at a time and at the same time work in the sage, dill and fennel.
- Roll out to a 1/2″ thick round.
- Place on a lightly oiled cookie sheet.
- Cover and let rise, again, about 1 hour.
- Prick the dough, lightly, a few times around the top of the dough (see the photos below).
- Bake at 400• for 25 minutes or until golden brown.
- Let cool a bit before cutting.
Notes
Nutrition
29 responses to “Best Homemade Vegan Bread Recipe”
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Looks yummy!
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Fantastic! I am now a huge dill lover (wasn’t in the past but there is something about fresh dill!) I also love making bread so this is going to be fun!
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I am going to have to try this bread! It looks great!
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I make all my own bread but have never added dill or sage to it. I can just imagine how fragrant it is. I want a big warm slice of this with my Dilly Smashed Potatoes. The perfect combo!
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This bread looks soft and tasty! My kids will love this. 😀
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Love to use this for sand which:) with dill flavor this will be delicious I bet!
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You are right Uma. Thanks for your comment 🙂
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It has been far, far too long since I made homemade bread. This looks divine!
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I know what you mean Laura. Life gets in the way, sometimes, but there is rising time and baking time where you can do other things. That helps me jump in. 🙂 Thanks so much.
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I love baking bread! I have never tried a sage dill combo, so this sounds great!
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Thank you Laura! Glad you found this 🙂
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O those sound like perfect savory flavors! Perfect for that center bread basket!
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The texture of this bread looks spot on! I love sage, bet this is delicious 🙂
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Sage and dill are both a few of my favorite herbs! And there really is nothing quite like homemade bread! Looks so yummy!
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My husband would be more than happy to sit down with a plate of this and snack on it while he watches TV!
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I love homemade bread. Your bread you photographed looks perfect! Really great shots.
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I love herb bread…..this sounds amazing!
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This bread looks delicious! I love the addition of dill, yum!
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What a great savory bread recipe! I bet it adds an amazing flavor to a sandwich!
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My garden is filled with sage…I bet it would taste delicious in bread like this.
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I absolutely love home-made bread…a little too much that I had to stop making it because i kept eating it =) This sage and dill version is so intriguing! Love the flavors, looks delicious! I’ve been meaning to pick up bread making again, so I’ll have to start off with this recipe.
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How did you know I am such a sucker for fresh baked bread? Thank you for putting this vegan recipe out there. Too many folks believe that baking their own bread is hard or that it will be hard to “veganize” their recipes. When a great many bread recipes are “accidentally vegan” to begin with. How happy is that? I just wish my breads looked as pretty as yours does! Anyhoo… all that is to say I’m loving the idea of this sage dill bread and will give it a go. Never thought to combine those two herbs. Though, I’m betting this bread would work with any herbs you prefer. May have to give garlic and rosemary a try 🙂
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Great input Shelly. Yes, you are right so many herbs would work. I am a sucker for sage though so I try to work it in whenever I can. Garlic and rosemary is always a good combo and, yes, please. Send me a loaf. 🙂
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Ok, I won’t lie, I’m terrified of working with yeast. but you make it look so easy. And these flavors sound incredible!
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The flavors in this bread are making me wish I had it right now. Sounds so good! -
Sage and dill is such an unusual combo — but they are two of my favorite herbs, so I’m sure this is just delicious! I give you props for making bread — my dough always sticks out its tongue at me and contemputously laughs, “As if…” -
I love baking my bread at home on weekends but I never tried adding dill and sage…I actually never tried with any herbs! I ‘ll certainly do it next sunday 🙂
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I need this in my belly. I love sage. I bet dill gives it a different flavor.
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The recipe is very easy to follow and adapt. I adjusted it a bit partially to add nutrition and because my oven is acting up. I added dill seeds as well as dill weed because I like the pop of dill flavor from the seeds and the weed spreads throughout for a strong flavor. The fennel and sage were perfect mixed with this. After my initial rise, I used avacado oil because it’s sitting on my counter not being used enough. I air fried the bread in 4 small loaves because of my oven on 325 for 20 minutes (I have a very cheap air fryer so you may need to adjust). Afterwords, the outside was a slightly crunchy she’ll, and the inside a soft pillow of perfection. I ate two right away. The other two lasted a day. Fantastic. I would double the fennel to give it a bit of a punch next time. Very good.
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