Simple Vegan Bread

Mouth-watering! This is a simple bread to pull together. Hearty, flaky and crusty and amazing how easy. This is great with soups. Any herb can be added for a different flavor but go lightly not to overpower the bread.  

  • 1½ cup unsweetened almond milk (or any unsweetened non-dairy milk)
  • 3 tablespoons vinegar, apple cider or plain
  • 4 cups all-purpose flour 
  • 1½ teaspoon baking soda 
  • 1 teaspoon baking powder 
  • 1 teaspoon salt
  • ¼ cup vegan butter

Preheat oven to 400°F (205°C). Spray a cast iron skillet or 9”×9” baking pan with canola cooking spray.  Mix milk with vinegar and set aside. Mix flour, baking soda, and baking powder and salt together. Work vegan butter into flour mixture with fingers until crumbly. Pour milk mixture into flour and stir until just mixed.  Put dough onto floured surface and knead together with extra flour but do not overdo flour or kneading. Form into round disk-like loaf and place in skillet or baking pan. Cover loosely with foil and bake 30 minutes. Remove foil and cook 15 more minutes until bread is nice and golden brown. Let cool for a few minutes before cutting.


For hearty and healthful bread just add in ½ cup of chopped, cooked spinach and a ½ cup of chopped, toasted walnuts to the batter right before you pour into pan.


AllVegtablesTofu, Beans & PeasSauces, Dip & GraviesBreads, Muffins & Breakfast



Buy the Book!

Buy Now!


Delicious food!
My very favorite cookbook.
Rethinking "Vegan!"
A must have for every kitchen!
Informative, versatile and
teeming of recipe inspiration.
Full of easy and deliciously
fun recipes!

About the Author

Deborah Brutsché believes in uncomplicated meals. Through the power of simple and satisfying recipes, Deborah has created a connection for people who are on a journey to healthier living by choosing a diet that is free of animal products. She gladly embraced the challenge of giving her traditional, Southernstyle cooking a vegan twist. Deborah was influenced by her mother’s and grandmother’s family recipes.

Raising a family in Dallas and now living in Austin, Texas, her cooking is influenced by the distinctive flavors of the Southern U.S. and Mexico and new influences from her multi-cultural family.