The Fresh Loaf

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Butter and milk substitutes for vegan bread

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expendables's picture
expendables

Butter and milk substitutes for vegan bread

Hi all, I recently purchased a bread maker and am excited about making my own bread. The instruction manual included a number of recipes with ingredients milk, milk powder and butter to be used.

Because I am vegan, I would like to get some suggestions on what dairy substitutes I can use in place of milk and butter. I've read rice milk, soy milk and coconut oil are good substitutes but do they work well combined together baking bread? I'm looking to mostly baking breads with dried fruits and nuts. Suggestions are greatly appreciated. Thank you!

adri's picture
adri

I'd say, just look at the recipes on this site. You'll find a lot without any butter or milk.

Basic breads consist of flour, water, salt and a leavening agent (I prefer sourdough). There is no need to add fancy ingredients like dairy products.

Sometimes (with rye) you might need something that makes a bread slightly sour. Some recipe use buttermilk or yoghurt. In my opinion sourdough (that doesn't necessarily taste sour) is the better alternative. But plain milk and butter usually can be either omitted or replaced by other fats.

I prefer good olive oil over coconut fat. I can remember, coconut fat was a cheap fat used until the 1980th. But with Greece and Spain having opened in the mid 1970th, it more and more got obsolete and was replaced by olive oil in my family and by all people I know. As far as I remember, coconut fat has a lot of saturated acids.

Adrian

expendables's picture
expendables

Thank you Adrian, your suggestions are much appreciated!

baybakin's picture
baybakin

I've baked with Almond milk in a 1:1 replacement before with wonderful results.  This was a soft sandwich loaf recipe I tried it in.

expendables's picture
expendables

Thank you so much baybakin. Do any of the dairy substitutes curdle or go bad when they interact and mix with each other? Thank you!

baybakin's picture
baybakin

not any more than the amount of seperation that is expected from natural almond milk, just make sure when you are buying the almond milk, that you try and find one without as many stabilizers or preservatives (or make your own)

Heath's picture
Heath

I've had good results using soy milk and vegan margarine in all types of baking.  I often use a flavourless oil instead of butter too, but you need to be aware that butter is around 80% fat and 20% water so you need to substitute accordingly to get similar results.  The texture of the end product will be slightly different as butter is solid at room temperature, but I haven't found that to be a problem.

thymetobake.com's picture
thymetobake.com

I have made breads with coconut oil or coconut milk (I did not combine them with anything else), and they came out very good; the baking times and temperatures had to be adjusted, though, if substituting them in recipes that did not originally call for them.  Coconut oil can be a wonderful substitute for butter, both taste-wise and health-wise.

naVv's picture
naVv

I have read all the comments above. Can anyone tell what will be the best in all of this: coconut oil, coconut milk, soy milk, Almond Milk ?