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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What Do You Think?
If you take a photo of your warm flavorful dill bread I would love to see it. Follow me over on Instagram and tag me on your photo @vegan_in_the_freezer.
Your opinion means a lot to me and if you’d like to leave a comment and possibly a star rating I’d love to hear your thoughts.
Best Homemade Vegan Bread Recipe
- 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
- 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.