Vegan Sesame Seed Bread
Discover the irresistible charm of homemade Vegan Sesame Seed Bread, a soft, fluffy loaf topped with a golden crust of nutty sesame seeds. Perfect for plant-based diets, this recipe uses simple pantry staples like all-purpose flour, olive oil, and non-dairy milk, combined with active dry yeast for a delightful rise. The kneading and proofing process ensures a tender crumb, while the warm, toasty sesame seeds bring a burst of flavor and texture. Ideal for sandwiches, toast, or served alongside soups and salads, this bread adds wholesome satisfaction to any meal. With just 20 minutes of prep time and easy-to-follow steps, it's the perfect recipe to elevate your baking game while staying vegan-friendly.
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 3 cups all-purpose flour
- 2.25 teaspoons active dry yeast
- 1.25 cups warm water
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 3 tablespoons olive oil
- 0.25 cup sesame seeds
- 2 tablespoons non-dairy milk
Instructions
In a large mixing bowl, combine warm water and sugar. Sprinkle the yeast over the top and let it sit for about 5-10 minutes, until the yeast is frothy and activated.
Add olive oil and salt to the yeast mixture. Gradually mix in the flour, one cup at a time, until a dough forms.
Turn the dough out onto a floured surface and knead for about 10 minutes, until the dough is smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
Preheat the oven to 375°F (190°C).
Punch down the dough to release excess air. Shape the dough into a loaf and place it in a greased 9x5 inch loaf pan.
Brush the surface of the dough with non-dairy milk and sprinkle generously with sesame seeds.
Cover the loaf with a damp cloth and let it rise again for about 30 minutes, or until it reaches the top of the loaf pan.
Bake in the preheated oven for 30 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
Allow the bread to cool for at least 15 minutes before slicing. Serve as desired.
Nutrition Facts
Calories |
2003 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.4 g | 83% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 8.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1994 mg | 87% | |
| Total Carbohydrate | 304.9 g | 111% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 14.4 g | ||
| Protein | 48.2 g | 96% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 128 mg | 10% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 568 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
