Use this sourdough sandwich bread for some satisfying Super Bowl sandwiches! Toast the top and bottom buns under your oven’s broiler or melt some nice vegan cheese on it before building your sandwich. You can’t go wrong with this tasty bread.
I made mine in an 11-inch springform pan, then sliced it into wedges. You could assemble your sandwich on the large entire bun, before cutting it into wedges. Since there are only two of us in this house, we cut our wedges, then make our sandwiches. The next time I bake it, I’m going to use 5-inch ramekins, so I’ll get six round sourdough buns. I’ll update this post and let you know how that goes! This bread is dense enough, it could also be cut like cornbread, into littler squares, to make smaller party sandwiches or sliders.
With our bread, we made a sandwich of veggies and vegan cheese, with a spread of this hummus on the bottom of the bun, and this tapenade and yellow mustard on the top bun. Delicious! Think of it as a meatless, cheeseless muffaletta, with all of the most important flavors remaining. I’m thinking of trying vegan pepperoni on mine next time, too! I’m also going to try brushing the buns with vegan garlic butter for even more flavor. The beautiful thing about sandwiches is they can be arranged to fit your mood, so experiment and if you find a perfect veggie/seasoning combo, let me know!
I veganized this recipe from several recipes found online. You might also be interested in this spicy avocado chickpea sandwich.
| Cook Time | 20 minutes |
| Servings |
servings
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- 1/2 cup warm water 105 F to 110 F, warm to touch but not hot. I microwave mine 10 or 15 seconds.
- 1 tablespoon sugar
- 2 1/4 teaspoon rapid rise yeast or one packet
- 2 1/2 cups all purpose flour
- 6 ounces plant-based milk warmed to 105 F to 110 F, warm to touch but not hot. I microwave mine 10 to 15 seconds.
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda dissolved in 1 tablespoon of water
Ingredients
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- In a large mixing bowl, combine warm water, sugar and yeast. Let stand 5 minutes, until frothy.
- Into the yeast mixture, stir in plant based milk, the baking soda/water mixture, salt and 1 cup of the all purpose flour. Mix well with a spatula. Add the remaining 1 1/2 cups of flour, until the dough is sticky and dense. (I use my hands to mix it in the final stages.)
- Lightly oil the bottom and sides of a springform pan (or any baking dish you use: one or two pie pans, ramekins, etc.)
- Place the dough into the pan and spread the edges to reach as close to the pan edge as you can. The dough will rise enough to reach the sides and will thicken, too, so don't worry it will be too thin.
- Cover the pan with plastic wrap and place in warm spot to rise for one hour. After 40 minutes, preheat the oven to 375 F.
- After the 60 minute rising is done, remove the plastic wrap and bake 20 minutes or until golden brown.
- After removing from the oven, brush the top(s) of the bread lightly with vegan butter. Optional: sprinkle the tops of the buns with garlic powder or garlic salt.
- Cool completely in the pan, remove the sides and bottom of the pan, if using a spring form. Otherwise, invert your pan to remove the bread and let it cool on a cooling rack.
- Use the same day or wrap with plastic wrap to keep it moist until you use it. Use within 2 days to prevent drying out and crumbling. For sandwiches, slice the entire loaf lengthwise, using a good, sharp bread knife.
I hope you enjoy this recipe! Leave any feedback in comments below. Also, share your comments on Instagram: @key_lime_coconut or on Twitter: @keylime_coconut.
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