Vegan soft sandwich loaf

Name: Vegan soft sandwich loaf
Prep time: 25 min
Cook time: 35 min
Total time: 3 h 45 min
Ingredients: 500 g bread flour; 160 g water; 150 g soy milk; 2 tbsp olive oil; 15 g sugar; 7 g instant yeast; 9 g salt; 1 tbsp soy milk (optional)

Vegetarian

A soft, close-crumbed white tin loaf enriched with soy milk and olive oil instead of milk and butter, made for sandwiches and toast.

Vegan soft sandwich loaf is an International bread, ready in about 3 hours 45 minutes and made with bread flour and soy milk. It serves 14 and is rated easy to cook.

Start cooking

No licensed photograph of this dish yet.

Prep: 25 min
Cook: 35 min
Rest: 2 h 45 min
Total: 3 h 45 min
Serves: 14
Level: Easy
Calories: 157

Ingredients

14 slices

500 g Bread flour (opens in a new tab)Contains wheat, gluten
160 g Water (opens in a new tab)Lukewarm.
150 g Soy milk (opens in a new tab)Lukewarm; unsweetened. Total hydration about 62%.Swap: Oat milkContains soy
2 tbsp (27 g) Olive oil (opens in a new tab)Swap: Sunflower oil
15 g Sugar (opens in a new tab)
7 g Instant yeast (opens in a new tab)
9 g Salt (opens in a new tab)

To finish

1 tbsp (15 g) Soy milk (opens in a new tab) (optional)For brushing.Contains soy

Equipment

Method

1
Step 1
Mix the flour, sugar (opens in a new tab) and yeast; add the water, soy milk (opens in a new tab) and oil and mix to a shaggy dough. Rest 10 minutes, add the salt and knead 10 minutes until smooth and elastic, passing the windowpane test.
How it looks · Photo: Klaus Nielsen on Pexels
2
Step 2
Cover and leave until doubled, about 60–75 minutes.
- 70 min
3
Step 3
Press out into a 25 × 20 cm rectangle, roll up tightly from the short side, pinch the seam and place seam-down in an oiled 900 g loaf tin (opens in a new tab).
- 5 min
- Loaf tin (opens in a new tab)
4
Step 4
Cover and proof until the dough domes 1–2 cm above the rim and springs back slowly when poked, 45–60 minutes. Heat the oven (opens in a new tab) to 200 °C.
- 50 min
- 200°C
5
Step 5
Brush with soy milk (opens in a new tab) and bake 30–35 minutes until golden, the base sounds hollow and the inside reads 93–96 °C. Turn out and cool at least 45 minutes on a rack before slicing.

About this dish

Origin: Not attributed to one place · Origin uncertainA plant-based take on a standard enriched tin loaf.
Dish: Breakfast · Lunch · Breads & flatbreads
Cooking method: Oven-baked, Fermented
Taste: mild, sweet
Diet: Vegan · Dairy-free · No nut ingredients
All labels
Vegan · Plant-based · Vegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Ovo-vegetarian · Pescatarian · Flexitarian-friendly · Dairy-free · Egg-free · No nut ingredients · Alcohol-free · Pork-free · Beef-free · DASH-style
Worked out from the ingredients. How labels work
Good for: Everyday · Freezer-friendly · Child-friendly · Meal-prep friendly
Cook more with: Bread flour · Soy milk · Sugar · Instant yeast
Techniques: Baking · Kneading · Fermentation

Allergens

Contains: Wheatfrom bread flour
Contains: Glutenfrom bread flour
Contains, can be adapted: Soyfrom soy milk

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

157 kcal per serving

Calculated

1 serving ≈ 57 g · recipe makes 14

Where the energy comes from

Protein 12%
Carbohydrate 72%
Fat 16%

Nutrition per serving and per 100 g
Nutrient	Per serving	Per 100 g
Energy	157 kcal	276 kcal
Protein	4.8 g	8.5 g
Carbohydrate	27.9 g	48.7 g
Net carbohydrate	26.8 g	46.9 g
Sugars	1.6 g	2.8 g
Added sugars	1.1 g	1.9 g
Fibre	1.1 g	1.8 g
Fat	2.7 g	4.8 g
Saturated fat	0.4 g	0.7 g
Trans fat	—	—
Cholesterol	0 mg	0 mg
Sodium	256 mg	448 mg
Salt equivalent	0.6 g	1.1 g

Vitamins & minerals per serving

Potassium: 53 mg
Calcium: 10 mg
Iron: 1.7 mg
Magnesium: 12 mg
Vitamin A (RAE): 0 µg
Vitamin C: 0 mg
Vitamin D: 0 µg
Vitamin B12: 0 µg
Folate (DFE): 116 µg

How these numbers were made

Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
Optional ingredients are not included: soy milk.
“—” means the value isn’t known for enough of the ingredients; it is never zero by default.
Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

For a softer crust, cover the hot loaf with a clean tea towel while it cools.

Common mistakes

Under-proofed loaves tear along the side in the oven.

Serve with

Use for sandwiches, toast or French toast made with a plant-based batter.

Storage

Wrapped at room temperature 3 days; freeze sliced up to 1 month.

Reheating

Toast from frozen.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added 29 Oct 2026 · Updated 8 Nov 2026

Recipe DNA

How this dish is built

Compare with

Built from the recipe’s own sections. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Bread flour500 g
Soy milk150 g

Used in steps 1, 5

Baker’s notes

Customise in Bread & Bakery

Timeline and readiness cues

Mix and knead · about 25 min
Weigh everything. Knead until smooth and elastic: a small piece stretches thin enough to see light through (the windowpane test).
First rise (bulk) · about 1 h 10 min
About doubled, domed, jiggly, with bubbles on the sides. A floured finger poked in leaves a dent that fills slowly.
Final proof · about 50 min
Poke test: the dent springs back slowly and only partly. Springs back fast = needs longer; doesn't spring back = over-proofed, bake now.
Bake · about 35 min at 200 °C
Deep golden; bread sounds hollow when tapped underneath, or reads 93–96 °C inside (enriched breads 88–90 °C).
Cool · about 45 min
Cool on a rack before slicing — the crumb is still setting; cutting hot bread makes it gummy.
Start to finish: about 3 h 45 min. Times are a guide — warmth changes everything; follow the cues.

The dough

The dough in baker's percentages. Flour = 100%.
Ingredient	Role	Weight	Baker’s %
Bread flour	Flour	500 g	100%
Water	Water	160 g	32%
Soy milk	Other liquid	150 g	30%
Olive oil	Fat	27 g	5.4%
Sugar	Sugar	15 g	3%
Salt	Salt	9 g	1.8%
Instant yeast	Yeast	7 g	1.4%

Total flour: 500 g
Hydration: 32%
With milk, eggs…: 59%
Wholegrain: 0%

Hydration = water ÷ flour × 100. Milk is about 87% water and eggs about 75%, so they’re shown separately as “with milk, eggs…”.

Medium dough (55–65%) — soft and easy to knead; sandwich loaves and rolls.
Milk, eggs and other liquids add about 27 points of extra water, so it handles like a 59% dough.
Salt 1.8% — normal for bread.

If something goes wrong

Pale crust
Likely causes
- Oven too cool
- Too little sugar or no milk/egg for browning
- Over-fermented (yeast ate the sugars)
What to do
- Check the oven with a thermometer
- Brush with egg wash or milk
- Shorten the fermentation
Burnt bottom
Likely causes
- Tray too close to the heat
- Dark tray absorbs more heat
- Too much sugar in the dough
What to do
- Bake on the middle shelf
- Double up trays or use a light-coloured one
- Lower the temperature 10–15 °C and bake a little longer

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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