Vegan, Herb Bread

I love baking breads, this was a recipe I tried out recently for a Women’s Day Event I co hosted.

Quite a dense, nutrient rich bread. It has a rustic Italian bread appearance.

Gluten Free, Soy Free, Vegan friendly


1/4 cup warm almond milk (not boiling)

1 tsp coconut sugar

1 Tbsp dried yeast

1 Tbsp non- dairy milk of choice

1 1/ 2 cup oat flour

2 cups gluten free self raising flour

1 Tbsp baking powder

1 1/2 tsp Himalayan salt

1 Tbsp apple cider vinegar

1 Tbsp olive oil

1 Tbsp grapeseed oil

1/3 cup water as needed

1 large handful mixed herbs of choice, finely chopped

Optional add ins: Flax seeds, chia seeds, pumpkin seeds, sesame seeds


Preheat the oven to 175 degrees.

Proof the yeast by placing the dry yeast with 1/4 cup warm almond milk and mix with 1 Tbsp coconut sugar. Allow for it to sit for 5 minutes. If it bubbles that’s a good sign.

Place the yeast mixture with the remaining ingredients in food processor or mix using your hands. Mix well until a soft sticky dough forms. If the dough seems to dry add more water, bit by bit, if it’s too soft add a bit more flour.

If you are using your hands, make sure you work on a floured surface and your hands have been lightly oiled.

Knead the dough for about 5 minutes. Make sure the dough is smooth and elastic. Cover the dough and allow to prove in a warm place for a few minutes. (Not in direct sunlight or directly on top of a heat source).

After the dough has risen, roll the dough a few times on a floured surface, shaping it into a loaf or placing it into a lined bread tin, bake in the oven at 175 degrees for 35-40 minutes.

Allow the bread to cool off properly before slicing. Serve with vegan butter.

The bread is also freezer friendly!

About the author

Qualified chef, Health Coach and Nutritionist based in Johannesburg & Cape Town, South Africa

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