Easy Crusty Vegan Bread Recipe (2024)

FAQs

What is the secret of crusty bread? ›

Wrap the bread in a damp (not soaking) towel, place on a baking sheet, and pop it in the oven for 5-10 minutes. In the microwave: Wrap the bread in a damp (not soaking) towel, place it on a microwave-safe dish, and microwave on high for 10 seconds.

Simply put, you have to control the temperature of the bread. Allowing ample time for your bread dough to rise and the yeast to form will create the holes in the bread that give it a lighter texture. Letting your dough get puffy and grow before it goes into the oven is critical.

A steamy environment is key to both a crackly crust and a good rise. Professional bread bakers get this with steam injectors in their ovens. At home, you can generate steam with a covered pan that traps moisture. Once that steam hits the dough, the starches on the surface gelatinize.

As the loaf cools, any moisture which is left in the loaf escapes through the crust as steam and this is what causes the softening.

Bake at Lower Temperatures

This technique gives the bread a flaky, slightly crisp crust. But if you want a melt-in-your-mouth soft crust, you need a much lower temperature for a longer period.

Large crusty loaves can be stored unwrapped (to preserve their crispy crust) at room temperature for a day or so, cut side down on the counter. For optimum long-term storage (longer than a couple of days), wrap bread in single-day portions and freeze.

What are good vegan butter substitutes? In baking, you can use vegan butter, applesauce, dairy-free yogurt, coconut oil, coconut butter, olive oil, nut butter, mashed banana and mashed avocado. In cooking, you can use olive oil, coconut oil, vegetable stock, or avocado oil to replace butter.

A: All DKB bread products are considered vegan and do not contain any animal products, however, our limited edition DKB Snack Bars (Trail Mix Crumble and Oat-Rageous Honey Almond™) are NOT considered vegan as they contain organic honey.

Vegan bread shouldn't contain any animal products, including dairy, eggs, or honey. While some baking companies claim to have vegan bread, not all do because they still use egg or honey in their breads. To get a truly vegan bread with many varieties you have to look at Food for Life.

Why does my homemade bread feel heavy? ›

There may be several reasons for a dense, cake like texture in bread. It may indicate the kneading wasn't enough for the gluten to develop properly, or the dough was proved for too short a time or the dough may have been too dry. It is also worth checking the flour you used.

Does Rising Bread Affect Its Texture? For a fluffy bread texture, the key is to let the bread rise long enough.

If your crust is becoming soft too quickly and not staying crispy you simply need to bake the bread longer. The best way to do this is to lower the temperature of your oven slightly and bake a few more minutes to achieve the same color you would have at the higher temperature.

Baking quick breads at too high temperatures can cause a hard outside crust. Most quick breads bake in a moderate oven (350°F to 375°F). Double check your recipe to see the temperature they recommend. Oven thermostats can vary over time, requiring adjustments by the baker or calibration by a professional.

In-home ovens do not get as hot as the ovens at pizza restaurants, and the stone or steel underneath the crust while baking helps make the best use of temperature. Always bake your pizza pie on the lowest rack in the oven. This allows your pizza crust to get closer to the heat source, allowing it to become more crispy.

Creating the perfect steamy, hot environment is essential to getting a rich, dark sourdough crust. As a home baker, using a Dutch Oven is the easiest and most consistent way to create the steamy environment needed to bake great sourdough bread.

An egg yolk lightly beaten with 1 teaspoon of cream produces a very shiny deep-brown crust, beaten with 1 teaspoon of milk, it gives a shiny, medium-brown crust. Melted butter or oil makes for a soft velvety crust. Glazes can also be used to "glue" or attach seeds to bread before baking.