Best Vegan Sourdough Bread

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Do you like homemade bread like I do? I think there is nothing better than freshly baked bread, and I can eat it just like that! My husband knows this weakness of mine and he makes the best bread ever! I love coming back home and find the whole house smell like an Italian bakery. Have I mentioned I also like anything Italian? 🙂

I look pretty tired in the pictures here, and I really was. It was a business trip to Rome and Florence, and I did not know yet that I was already pregnant with Alan. But I guess my body was already sending some signals to me “go home and have a rest” 🙂

Nevertheless, I loved the country and was so happy to meet with a friend from my home country who lived there. She and her Italian husband own a restaurant in a smaller city not far from Florence, and their food is amazing! I am such a pasta/bread/dough person, so Italy has so much to offer for me 🙂

Anyway, many of our friends have asked us to share our bread recipe and here we are.

This bread is so easy to make if you have a rye flour sourdough starter and a simple breadmaker machine.

You can make the sourdough starter yourself, and we had, a long time ago. But since then, we had moved so many places, so we did not keep it. Last summer, our friends shared theirs with us, and we haven’t used yeast in baking since then.

It is our opinion that the sourdough starter is healthier than yeast, and we also like the taste of the sourdough bread made with the starter better. That might be just our subjective taste 🙂

Vegan Sourdough Bread

Start with the rye starter. “Feed” it if needed and wait till it rises.

Add water, rye starter, flour, sugar and the rest of the ingredients except for the sunflower seeds to the breadmaker.

Select the program on your bread machine and press Start. Add the sunflower seeds to the mix a few minutes later (just a few minutes of mixing the ingredients in the machine is enough).

4 hours later (it might be a different time depending on your breadmaker), we have a wonderfully bakery-smelling house and the yummy bread!

Since my husband makes fresh bread almost every day, we sometimes just cut the leftover bread into square pieces, spread them on the cookie baking sheet, powder them with herbs (basil, oregano, thyme, whatever-you-like), and send it to the oven for 20-30 minutes (350 degrees Fahrenheit/180 Celsius). These are soooo good for soups 🙂

Enjoy!

Do you make bread at home? What is your favourite one?