The Easiest Vegan Bread (With Gluten-Free Option)
Seriously, this bread is so easy.
This is the world’s easiest bread to make. So much so that it shocked our mother who has been baking bread and coming up with bread recipes since she was in elementary school. Somehow, it doesn’t require kneading or any fuss whatsoever. In fact, our mother is a teacher and she said that it is so easy you could teach an elementary school child, even a five-year old, to make it. (With help putting it in and taking it out of the oven, of course.) Plus, it’s delicious!
How does it magically come out of the oven all golden and fluffy on the inside without any of the effort? It's the oat milk :)
Oat milk makes the tastiest bread. And one you can feel good about eating.
We tried making this recipe with oat milk and white flour, as well as half white and half wheat flour. and they came out almost like two different breads. The white flour came out like a fluffy brioche, which is saying something because brioche is typically a challenging bread to get right.
The wheat/white flour blend version came out fluffy as well, but more like a slightly heartier oat whole wheat bread. That said, even the people in our family who typically only like white bread, loved it.
We made some tweaks to the original recipe which does not require kneading.
We started with an Oat Milk Sandwich Bread recipe from The Oat Milk Cookbook by Kim Lutz and made some tweaks of our own to the instructions based on our mother’s years of breadmaking experience. When we tried it her way, the loaf rose more and had a nicer crust. It looked like a kneaded bread, but of course without all the kneading.
Yes, you can make it gluten-free and dairy-free, and vegan!
Feel free to use gluten-free flour and oat milk in this recipe. Equally, you can make it dairy-free and vegan by using oil instead of butter to grease the pan.
One Loaf of The Easiest Oat Milk Bread Recipe
1 Cup Willa’s Organic Oat Milk
1 Cup warm water (separated into two half cups)
2 teaspoons or one packet active dry yeast
2 teaspoons of salt
3 Cups flour (all purpose, whole wheat, a combo of the two, or gluten free)
Add a teaspoon of sugar and mix with ½ cup of the water and a packet of yeast.
Let it sit for 10 minutes.
Then mix in room temperature or warm oat milk, the remaining ½ cup warm water and salt.
Mix in flour with a wooden spoon.
Cover the bowl with a clean dishcloth.
Place the bowl on a kitchen counter where there isn’t a draft, and let the dough rise for 2 hours.
The dough should double in size.
Preheat the oven to 425 degrees F.
Butter or oil a standard 9 x 5 x 2 ½ inch loaf pan.
Using a rubber spatula, pour the dough into the pan.
Bake the bread for 35 minutes or until the top is golden.
Let the bread rest in the pan for 10 minutes before removing it to cool completely.