American Bakery
Soft Vegan Sourdough Sandwich Bread with Oat Milk & Olive Oil
A tall, pillowy, sliceable sourdough sandwich loaf with a tender golden crust—enriched with creamy unsweetened oat milk, extra virgin olive oil (or vegan butter), and pure maple syrup so every slice bends without cracking for lunchbox sandwiches and toast.
The good part
Fermentation Science & Baker’s Notes
Baking at 375°F without high steam and adding 7% lipid (olive oil or vegan butter) plus oat milk proteins shortens gluten fibers just enough to prevent a hard, shard-like crust while keeping the crumb sliceable for 5 days. For deeper fermentation diagnostics, Desired Dough Temperature math, and starter ratios, consult our Is Sourdough Bread Vegan? Grocery & Bakery Label Guide and the master Vegan Sourdough & Wild Fermentation Pillar Hub.
Storage, Freezing & Refreshing
Store crusty artisan sourdough loaves cut-side down on a wooden board or inside a linen bread bag at room temperature for up to 3 days (avoid sealed plastic bags, which trap moisture and soften the blistered crust). For longer storage, slice the cooled loaf completely, place parchment squares between slices, and freeze in an airtight freezer bag for up to 3 months; toast straight from frozen or refresh whole loaves in a 375°F oven for 8 minutes.
Nutrition, Digestibility & Swaps
Soy-free and nut-free when made with oat milk. Slice cooled loaf and freeze with parchment dividers for instant weekday toast. Want to adapt another family bakery recipe to 100% plant-based sourdough? Open our interactive Vegan Baking Converter.
Gather
Ingredients
- 450g (3 2/3 cups) unbleached bread flour
- 50g (1/3 cup + 1 tbsp) whole wheat or spelt flour
- 200g (3/4 cup + 1 tbsp) lukewarm unsweetened barista oat milk or soy milk
- 130g (1/2 cup + 1 tbsp) lukewarm filtered water
- 100g (scant 1/2 cup) active, peaked sourdough starter
- 35g (2 1/2 tbsp) extra virgin olive oil or softened vegan block butter
- 25g (1 tbsp + 1 tsp) pure maple syrup or organic cane sugar
- 10g (1 3/4 tsp) fine sea salt
- 1 tbsp melted vegan butter or olive oil, for brushing the hot top crust
Make
Method
- 01Mix Enriched Dough: Whisk the warm oat milk, water, maple syrup, olive oil, and peaked sourdough starter in a large bowl. Add the bread flour, whole wheat flour, and sea salt; mix and knead by hand for 6 minutes (or 4 minutes on low in a stand mixer) until smooth and tacky.
- 02Bulk Fermentation with 3 Folds: Cover and ferment at 76°F–78°F for 4 to 5 hours, performing 3 sets of stretch-and-folds during the first 90 minutes, until the dough rises by 65% and feels pillowy.
- 03Roll Into a Tension Log: Turn dough onto a lightly oiled surface, press into an 8x12-inch rectangle, and roll tightly from the short end like a jelly roll, pinching the seam and ends closed.
- 04Pan Proof: Place seam-side down in a lightly greased 9x5-inch metal loaf pan. Cover with an inverted second loaf pan or dome cover and proof at 76°F for 2.5 to 3.5 hours (or refrigerate overnight and proof 2 hours at room temp) until the dome rises 1 inch above the rim of the pan.
- 05Bake & Brush for Soft Crust: Bake at 375°F (190°C) for 36 to 40 minutes until golden brown and the internal temperature registers 200°F (93°C). Immediately brush the hot top crust with 1 tablespoon melted vegan butter or olive oil to lock in steam and keep the crust velvety-soft.
Keep cooking
Swaps, storage, and useful next steps.
Soy-free and nut-free when made with oat milk. Slice cooled loaf and freeze with parchment dividers for instant weekday toast.