Vegan Sourdough Bread

Enjoy this simple vegan sourdough bread that requires no kneading and delivers a deliciously rustic flavor. It’s perfect for beginner bakers, yielding a loaf that’s crusty on the outside yet tender on the inside. Serve a warm slice with toppings like vegan butter, jam, compote, avocado, or hummus.

Baking bread at home doesn’t have to be complicated! This vegan sourdough bread provides just that with its minimal ingredients and virtually all-hands-off approach. Like my dairy-free bread, it’s incredibly easy to prepare and turns out unbelievably delicious.

Why I love this recipe

This no-knead vegan sourdough bread recipe eliminates the need for labor-intensive kneading, making it ideal for busy parents, students, and beginner bakers. Plus, homemade bread costs a fraction of store-bought loaves.

You don’t even have to purchase commercial baker’s yeast, like for this whole wheat Italian bread and peasant bread. Instead, sourdough achieves its rising properties from fermented dough. How cool is that?!

Once baked, it has a characteristic tangy flavor, chewy texture, and excellent shelf life. Oh, and did I mention how proud you’ll feel once you catch your first glimpse of the final loaf? There is nothing more satisfying than baking bread at home!

Ingredient notes

You only need 4 ingredients to make a vegan sourdough bread recipe, and they’re all pantry staples! Find a full breakdown and suitable substitutes below.

Sourdough starter
The sourdough starter brings the natural yeast and bacteria necessary for fermenting the bread, contributing to its characteristic tangy flavor and fluffy texture. If you don’t have a sourdough starter, you can purchase a sourdough starter online, make your own, or ask a friend to give you some extra.

Water
Water hydrates the flour, activating the gluten and helping the dough develop the right consistency. It also affects the fermentation speed of the dough.

Substitute: You can substitute water with equal parts unsweetened plant milk. This will slightly sweeten the bread and give it a softer texture.

Flour
I use whole wheat and unbleached all-purpose flour to create a chewy yet tender texture with a crispy crust. For chewier bread, use a higher ratio of whole wheat flour. For a softer texture, use more all-purpose flour.

Sea salt
Sea salt enhances all the flavors in the bread and controls yeast activity, preventing over-fermentation. It also strengthens the gluten network.

Substitute: Kosher salt can be used in the same quantity, but it’s less dense, so you may need to adjust the amount. Kosher salt dissolves more quickly and distributes more evenly in the dough.

For a complete ingredient list and step-by-step guide, scroll down to the recipe card.

How to make

Learn the best way to make vegan sourdough bread with my straightforward, easy-to-follow instructions. Look for the tips in green throughout this section for consistent and successful results!

Preparation

To begin, remove your sourdough starter from the fridge for at least an hour before starting the bread-making process. It will become more active during this time, which is essential for a good rise.

Cooking

Step 1
In a large mixing bowl, combine the water and sourdough starter. Stir until well mixed, then gradually add in the mixed flours and sea salt, combining to form a rough dough.

You can add any optional add-ins at this point, like seeds or olives.

Step 2
Once your dough has formed, cover the bowl with a damp cloth, plastic wrap, or large plastic bag and let it sit at room temperature. The dough should rise for about 18-22 hours, ideally overnight.

The time it takes for your dough to rise will vary depending on your climate. As a general guideline, it should almost double in size. I will typically start my bread around 3 p.m. the day before baking it, then let it rise overnight.

Step 3
Once the dough has risen enough, sprinkle some flour on top of it and on your palms. Take a portion of dough from the bottom and stretch and fold it over itself. Rotate the bowl and repeat this process 5 or 6 times.

The stretching and folding technique strengthens the dough’s structure and distributes the gases and nutrients for the yeast, promoting a more even rise and airy crumb.

Step 4
Shape the dough into a round loaf and place it into a well-floured proofing basket or a bowl lined with parchment paper. Let it rise again for about 2-3 hours until it visibly puffs up.

A second rise helps the dough to achieve its final structure and size. This is also a good time to preheat your oven.

Step 5
Preheat the oven to 450 degrees Fahrenheit with a Dutch oven inside. Transfer the dough to the hot Dutch oven, scoring the top with a sharp knife or sourdough bread lame. Sprinkle the top with extra flour, then place it in the oven.

Scoring the dough helps it rise uniformly and adds an artisanal, rustic touch.

Step 6
Bake the loaf with the lid on for 35 minutes, then remove it and bake it for another 15-20 minutes until the top is golden brown. Allow your vegan sourdough bread to cool completely on a wire rack before slicing it. Happy eating!

Serving suggestions

There are so many ways to use vegan sourdough bread, but one of my favorites is a warm slice with vegan butter. For a sweet pairing, try strawberry compote, blueberry compote, and almond or peanut butter.

You can also toast slices and add guacamole, avocado crema, homemade hummus, vegan cream cheese, bruschetta, or salsa fresca. Or, pair a slice or a sourdough sandwich with soups and stews like vegan minestrone soup, chickpea soup, and vegan white bean chili.

Cooking tips

Use a scale: Weigh your ingredients, especially the flour and water, rather than measuring by volume to get precise and consistent results every time.

Mind the proofing time: Over- or under-proofing can ruin your bread. Rather than strictly adhering to the clock, watch for signs that the dough is ready for baking, like doubling in size and having a slightly domed shape.

Be gentle with the dough: Be gentle when you’re folding and stretching the dough to preserve its airy structure.

Cooling: Allow the bread to cool completely on a wire rack before slicing it. Cutting into bread too early can cause a gummy texture since the bread continues to cook from residual heat.

Frequently asked questions

Storing & reheating

If you have leftover vegan sourdough bread or are making a double batch, you can easily store it for later. Let the loaf cool to room temperature before storing it.

Fridge
Store the cooled sourdough bread loaf in a breadbox or wrapped in a clean towel at room temperature for up to 3-4 days.

Freezer
To freeze, wrap the loaf in plastic wrap and place it in a freezer-safe bag where it will last for up to 3 months. Thaw the loaf at room temperature before eating again.

Reheating
To refresh the crust, reheat the loaf in an oven at 350 degrees Fahrenheit for about 5-10 minutes. Alternatively, heat it in a toaster oven for 3-4 minutes until browned.

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Recipe

Note: I’ve updated this post to include new information and helpful tips about the recipe.