Best Vegan Sourdough Bread Recipe for Easy Homemade Loaf

There’s nothing quite like the warm, tangy aroma of freshly baked sourdough bread wafting through your kitchen. For vegans and bread lovers alike, mastering a truly delicious vegan sourdough bread can seem daunting, but it’s entirely achievable with a bit of patience and love.

This recipe embraces the natural fermentation process to create a crusty, airy loaf with a perfect chewy crumb that pairs wonderfully with everything from savory spreads to sweet jams.

Whether you’re a seasoned baker or just starting out, this best vegan sourdough bread recipe will guide you through every step with clear instructions and helpful tips. It uses simple, plant-based ingredients and a naturally cultivated starter to bring your bread to life.

Get ready to impress your family and friends with homemade vegan sourdough that tastes like it came right out of a bakery!

Why You’ll Love This Recipe

This recipe offers a perfect balance of tangy flavor and soft texture while keeping everything 100% vegan. The natural fermentation process not only enhances taste but also makes the bread easier to digest.

Plus, it uses no dairy or eggs, relying solely on traditional sourdough starter and plant-based ingredients.

You’ll appreciate the hands-on approach that allows you to connect with the art of bread-making, and the end result is a beautiful loaf with a crunchy crust and tender crumb. Whether for sandwiches, toast, or dipping into a hearty soup, this sourdough bread will quickly become a staple in your kitchen.

Ready to start baking? Let’s dive into the ingredients and tools you’ll need!

Ingredients

• 500g bread flour (unbleached, high protein)
• 350g water (room temperature)
• 100g active vegan sourdough starter
• 10g salt

Equipment

• Large mixing bowl
• Dough scraper or spatula
• Kitchen scale (for accurate measurements)
• Proofing basket or bowl lined with a floured towel
• Dutch oven or heavy-bottomed oven-safe pot with lid
• Sharp knife or bread lame for scoring
• Clean kitchen towel

Instructions

1. Feed your sourdough starter about 4-6 hours before you begin baking to ensure it’s bubbly and active. You want it at its peak for the best rise.
2. Mix flour and water: In a large bowl, combine the bread flour and water. Stir thoroughly until all the flour is hydrated. Cover with a towel and let it rest for 1 hour (this is called autolyse).
3. Add starter and salt: After the autolyse, add your active sourdough starter and salt to the dough. Mix well until fully incorporated. The dough will be sticky—this is normal.
4. Bulk fermentation: Cover the bowl with a damp towel or plastic wrap. Let it ferment at room temperature (around 70°F or 21°C) for 4-6 hours. During the first two hours, perform a series of stretch and folds every 30 minutes to develop gluten. To do this, wet your hand, grab the edge of the dough, stretch it upwards, and fold it over itself. Repeat 4 times per session.
5. Shape the dough: After bulk fermentation, lightly flour your work surface and turn the dough out. Shape it into a tight round loaf by folding the edges into the center, then flipping it seam-side down and gently pulling the dough to create surface tension.
6. Proofing: Place the dough seam-side up in a floured proofing basket or a bowl lined with a floured kitchen towel. Cover and let proof for 2-4 hours at room temperature or overnight in the refrigerator for a slower ferment and deeper flavor.
7. Preheat your oven: Place your Dutch oven with the lid inside the oven and preheat to 500°F (260°C) for at least 30 minutes. This step is crucial for a good oven spring.
8. Score and bake: Carefully remove the hot Dutch oven. Gently turn your dough out onto parchment paper, seam-side down. Using a sharp knife or bread lame, score the top with a few slashes. Transfer the dough with the parchment into the Dutch oven, cover with the lid, and bake for 20 minutes.
9. Remove lid and finish baking: After 20 minutes, remove the lid and lower the oven temperature to 450°F (230°C). Bake uncovered for another 20-25 minutes until the crust is deep golden brown and crisp.
10. Cool: Remove the bread from the oven and transfer to a wire rack. Let cool completely (at least 1 hour) before slicing to allow the crumb to set.

Tips & Variations

“Patience is key when working with sourdough — rushing the fermentation can result in dense bread.”

• Adjust hydration: If your dough feels too sticky to handle, reduce water slightly to 320-330g. If it’s too dry, increase water by 10-20g.
• Flour blends: For added flavor and texture, try substituting 50g of whole wheat or rye flour for part of the bread flour.
• Seeds and herbs: Mix in sunflower seeds, flax, or dried herbs like rosemary during the stretch and fold phase for a flavorful twist.
• Cold-proofing: Overnight refrigeration improves flavor complexity and makes the dough easier to score.
• Check starter health: A lively, bubbly starter is essential for good rise. Feed it regularly and discard any gray or orange tints.

Nutrition Facts

Serving Suggestions

This vegan sourdough bread is incredibly versatile. It makes an excellent foundation for avocado toast topped with chili flakes and lemon juice, or as a side to hearty vegan soups and stews.

Try it with homemade hummus or your favorite nut butter for a quick and satisfying snack.

For a meal, pair slices with a fresh salad or use it to make vegan grilled cheese sandwiches using cashew cheese or store-bought vegan cheese. Not only does it complement savory dishes, but it’s also delightful with a drizzle of maple syrup and fresh fruit for breakfast.

Looking for more plant-based recipes to enjoy alongside your bread? Check out the Costco Vegan Mushroom Stew Recipe for a comforting bowl or treat yourself afterward with the Cinnamon Pecan Ice Cream Recipe.

For a savory sauce that goes great on toasted bread, try the Classico Sun Dried Tomato Alfredo Sauce Recipe.

Conclusion

Baking your own vegan sourdough bread is a rewarding journey that connects you with traditional baking techniques while honoring a plant-based lifestyle. This recipe offers a straightforward approach to creating a crusty, flavorful loaf that’s free from animal products but full of wholesome goodness.

With patience and practice, you’ll master the art of sourdough and enjoy the unique taste and texture that only natural fermentation can provide. Whether it’s for a special occasion or your everyday bread, this recipe will become a beloved staple in your kitchen.

Happy baking!

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