Find delicious vegan bread recipes that are easy to make and without any butter, dairy or eggs. We have vegan white loaves, seeded loaves, wholemeal bread and more.
This is the standard recipe to use for communion bread for church as it is OK for most diets except gluten free.
Not your typical croissant, but oh so delicious! I have just taken these tasty potato croissants out of my oven..... mmmmmm, they are soooo delicious and soft. They have a very mild flavour and taste good with sweet or savoury spreads. My husband has completely fallen in love with them. Let's see how many are left tomorrow morning.
A spicy bread, made in the bread machine, with lots of herbs and loads of flavour, based on the famous Argentine sauce. This is a great bread for sandwiches made with cured ham, or for the ultimate cheese toastie.
A basic rye bread made in the bread machine. The extra sugar makes for a better rise.
Absolutely the best - and easiest - sourdough recipe for your bread machine. Soft crust and well risen.
This recipe is easy and foolproof. It makes a soft and tasty loaf with a flaky crust. Perfect for sandwiches and toasties.
This easy focaccia is fantastic with a drizzle of olive oil and balsamic vinegar and a little grated Parmesan.
Semolina gives this pizza base more stability and a crispy, chewy texture when cooked.
Beer bread is a quick bread - perfect for serving with a rich beefy stew. Feel free to experiment - the taste will vary depending on what type of beer you use.
This is about as simple as a bread recipe can be. It's crusty, yeasty and satisfying. I'm a bloke, and I can make this perfect every time. It's easiest if you use a stand-type mixer with a dough hook.
This is a traditional Ethiopia flatbread cooked in a frying pan. It is usually made with teff flour, a very finely milled flour made from the seeds of teff grass. Millet flour from a health food shop will work fine, however. It's a delicious bread for serving with stews or tagines.
This recipe for fougasse, the French version of the Italian focaccia bread, is topped with mixed herbs. The flat bread can be slashed to form shapes or the slits can be cut to form a lattice, making the bread easy to pull apart.
A simple French style country bread. I use just enough wholemeal flour to give it some flavour but not so much that it's heavy. I use an overnight starter to give it extra flavour.
This recipe was never written down (that I know of) until my Gran shared it with me when she was in her nineties. It always turns out perfectly for me, so I wanted to share it. It makes 3 loaves, so you might want to freeze one or two of them.
Use unwashed, organically grown red or purple grapes for this recipe. The white powder found on the skins of the grapes is used as homemade sourdough starter for bread. If you wish, you can switch to plain flour on the fifth day. The starter is fully active and ready to use in nine days.
This is a variation of my mother's wholemeal bread recipe. She is 75, and still makes bread by hand. I cheat and use a mixer to save time, but either way this bread is easy to make and quite foolproof.
An unleavened pan fried bread from South Asia which is similar than pitta or naan. Ideally, I use the traditional roti pan called a tava. This version uses durum flour - the kind often used to make pasta - for its durability. If you can get to an Asian shop, look out for chakki atta, or stoneground wholemeal flour, to use instead.
A yeast bread flavoured with stem ginger. The dough is made in a bread machine and then baked in the oven.
This tasty flat bread is usually eaten with tagine.
This is a basic Italian bread. Just flour, yeast, sugar, salt and water in the right proportions make this bread a winner. It makes three loaves, so you can freeze some or give them away to your friends.