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Soft Wholemeal Sandwich Bread

Course: Bread
Cuisine: Vegan
Prep Time: 1 hour 30 minutes
Cook Time: 30 minutes
Total Time: 2 hours
Servings: 15 slices
Calories: 125kcal
Author: The Greedy Vegan
Making this loaf is a lot easier than you might think and this soft wholemeal sandwich bread not only tastes great but it also very freezer friendly. Ingredients are listed as: metric ( imperial ).
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  • 475 g bread flour wholemeal
  • 300 ml water lukewarm
  • 2 1/2 tsp dry active yeast
  • 2 tsp coconut oil melted
  • 1 1/2 tsp salt
  • 3 tbsp almond milk slightly heated until sugar dissolves
  • 3 tsp sugar


  • Take about a third of the flour, add all of the lukewarm water and yeast. Mix and let it rest. Depending on the room temperature it will take 15-20 minutes to turn slightly foamy and bubble up.

  • Add all the other ingredients and make sure that none of them is hot, especially the oil and the milk. Knead the dough for a good 7-8 minutes. If you do it by hand you should do that for at least 10 minutes. Once it is ready it should be pulling away from the bowl and almost clean it by itself. The dough should be slightly sticky but not so sticky that it clings to the bowl or your fingers. If that is the case add 1 tbsp of flour at a time and keep kneading.

  • Place the dough in a baking form. The size should be roughly around 12cm*22cm (5inch*9inch) and let the dough rise in a warm spot for about 60 minutes. It should at least double in size.

  • Bake the bread for 30 minutes in a preheated oven at 175°C (350 °F).


Nutritional information is calculated with specific brands that I personally use and should be seen as a guideline.


Serving: 1slice | Calories: 125kcal | Carbohydrates: 24g | Protein: 4g | Fat: 1g | Sodium: 238mg | Potassium: 38mg | Calcium: 8mg | Iron: 0.3mg