two whole wheat loaves of bread and a bread knife, one loaf is sliced in half exposing the inside texture of both halves of bread. how to make sandwich bread without eggs
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How To Make Sandwich Bread Without Eggs, Milk, or Butter

How To Make Sandwich Bread Without Eggs, Milk, or Butter, well, I will show you an easy and delicious sandwich loaf bread. I developed this sandwich bread from my regular every day sandwich bread to try and conserve our egg, milk, and dairy usage.

two whole wheat loaves of bread and a bread knife, one loaf is sliced in half exposing the inside texture of both halves of bread. how to make sandwich bread without eggs

The shaping on this loaf was a little loose, but you can still see that soft and airy texture. This bread was made with half hard white wheat and half hard red wheat.

How To Save Money With Rising Grocery Costs

Rising grocery costs is becoming a major concern for most of us across the globe, but especially here in the US. Not only are grocery costs skyrocketing, but some items are becoming difficult to find at all! Lately, early 2023, a carton of eggs upwards of 3 times the average price or more of this time last year. Some areas of the US, like California, are seeing these prices even higher than that! I can’t imagine being able to continue my normal baking recipes with a dozen of eggs costing over $10!

ingredients for how to make sandwich bread without eggs. A bucket of raw cane sugar, a bottle of extra virgin olive oil, jar of sea salt, and measuring spoon sitting on a counter

These very few ingredients can save you money at the grocery store! Here is some raw cane sugar (which can be omitted completely or replaced with honey. Also, Light Extra Virgin Olive Oil, and some sea salt. Of course, this recipe calls for Fresh milled flour and yeast as well!

Will The Egg Shortage Last Long?

Hopefully, with Spring just around the corner, the egg shortage issues will subside, and the egg prices will come back down a little. I don’t believe that egg prices will fall all the way down, because of the rising cost of feed and supplies. However, it should give some relief when homesteader chickens start laying again. This will bring more eggs back on the market. So, if you have a homesteader or farmer near you who sell eggs in the spring and summer, then buy local! And, be happy to pay a little more than last year, so they can continue feeding and caring for their chickens.

a metal bowl of risen eggless bread dough waiting to be punched down
My dough has doubled in size, and is ready to be shaped into loaves!

Easy Bread Recipe With Little Ingredients

So, because of these reasons, I am sharing an easy bread recipe, with little ingredients to try and help stretch your grocery budget. First, because this recipe is made with Fresh milled Flour, I know that just the bread alone is giving my family 40 out of the 44 essential nutrients that humans need to survive. So, even if I have to trim things we love out of our budget, this recipe will help keep bellies full and food on the table.

A warm loaf of vegan bread sliced in half showing how to make sandwich bread without eggs, milk, & butter. Beautiful soft crumb texture inside.

Here is a close up of this Vegan Bread! Homemade, Fresh Milled, Soft, & Delicious! This shows you how you can also make Sandwich bread without eggs, milk, or butter in a pinch!

How To Make Vegan Sandwich Bread

So, in excluding eggs, milk, and butter, doesn’t that mean that this bread recipe is Vegan? Well, yes this recipe does qualify as a vegan recipe. My family is not vegan, but this is a great recipe if you are or are looking to start!

bread dough without eggs, milk, or butter in a stand mixing bowl with the kneading paddle in the dough.

This is my dough before mixing in the yeast. I like to let the freshly milled wheat flour sit with the water, so it can start absorbing the liquid. Since, fresh ground flour can take a bit longer to absorb the liquid and create gluten.

Ingredients How To Make Sandwich Bread Without Eggs

  • 3.5 – 4 cups Fresh Milled Flour (485g) (I milled 1&1/3 cup hard white wheat & 1&1/3 cup hard red wheat)
  • 1&3/4 cup warm water (410g)
  • 3 TBSP Light Extra Virgin Olive Oil
  • 3 TBSP Sugar or Honey
  • 1&1/4 tsp salt
  • 2 tsp instant yeast

That’s it! A super simple ingredient list that most of us already have on hand.

two unbaked whole wheat bread dough loaves in bread pans with parchment paper
My two uneven loaves have risen, and are ready to bake!

Instructions How To Make Sandwich Bread Without Eggs, Milk, and Butter

  1. Firstly, Mill the flour
  2. Warm the water to about 90*F in the microwave is fine.
  3. Add warm water to stand mixing bowl, then add sugar, olive oil, and salt. Mix to combine.
  4. Then, add flour to the stand mixer, and start to mix until all the dry flour is gone.
  5. Cover and let it sit at room temperature for at least 15 minutes, up to 2 hours to allow the fresh milled flour to absorb the liquid.
  6. Then, add the instant yeast. Start to mix the yeast in until combined.
  7. Start the kneading process. This could take 25 minutes with fresh milled flour, or less. This varies greatly, so the best way to check if the dough is done being kneaded, is to check for a window pane test. Short Window Pane Test Video HERE
  8. Once a successful window pane test is done, then, cover the dough and let it rise until doubled. This will typically take 1 to 2 hours.
  9. After the dough has doubled, on a clean surface, spread a little olive oil with your hands. Then take the dough out, and press the air out.

Shaping The Loaf After The First Rise

10. Then, divide the dough in half if you are making 2 one pound loaves. Press each piece flat, then roll up to shape. Make sure there is some surface tension, see my video for shaping if you are interested HERE

11. Place in a parchment paper lined 4×8 bread pan, and cover for about 40 minutes until puffy looking.

12. Preheat oven to 400*F towards the end of this second rise time.

13. Bake for 20 to 25 minutes until the internal temperature reaches 190*F.

14. Take bread out of the oven, and out of the bread tins right away, and place them on a wire cooling rack.

15. Let cool for at least one hour before slicing.

16. Slice to desired thickness, and enjoy!

a baked sandwich bread loaf without eggs sitting on a wire cooling rack
I just can’t get over what a beautiful loaf of bread this is without eggs, milk, or butter!

If You Want To Learn More About Milling Your Own Flour, I have a Fresh Milled Flour 101 post. I Recommend Starting With That Post.

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My Flour Grain Mill

Every Day Grain Storage Bins

Hard Red Wheat

Hard White Wheat

Checkout Some Of My Other Recipes

Whole Wheat Hawaiian Rolls

Pumpernickel Bread

Kamut Pasta Noodles

Fresh Milled Flour Recipes

Pumpkin Roll Sourdough

Sourdough Discard Recipes

How To Make Sandwich Bread Without Eggs, Milk, or Butter – Cheap & Easy!

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two whole wheat loaves of bread and a bread knife, one loaf is sliced in half exposing the inside texture of both halves of bread. how to make sandwich bread without eggs

Sandwich Bread With No Eggs, Milk, or Butter

How To Make Sandwich Bread Without Eggs, Milk, or Butter, well, I will show you an easy and delicious sandwich loaf bread. I developed this sandwich bread from my regular every day sandwich bread to try and conserve our egg, milk, and dairy usage.
5 from 2 votes
Prep Time 40 minutes
Cook Time 22 minutes
rise time 2 hours 10 minutes
Total Time 3 hours 12 minutes
Servings 10 people

Equipment

  • 2 4×8 bread tins

Ingredients
  

  • 4 cups Fresh Milled Flour 485g (I milled 1&1/3 cup hard white wheat & 1&1/3 cup hard red wheat)
  • 1&3/4 cup Warm water 410g
  • 3 TBSP Light Extra Virgin Olive Oil
  • 3 TBSP Sugar or Honey
  • 1&1/4 tsp Salt
  • 2 tsp Instant yeast

Instructions
 

  • Firstly, Mill the flour.
  • Warm the water to about 90*F in the microwave is fine.
  • Add warm water to stand mixing bowl, then add sugar, olive oil, and salt. Mix to combine.
  • Then, add flour to the stand mixer, and start to mix until all the dry flour is gone.
  • Cover and let it sit at room temperature for at least 15 minutes, up to 2 hours to allow the fresh milled flour to absorb the liquid.
  • Then, add the instant yeast. Start to mix the yeast in until combined.
  • Start the kneading process. This could take 25 minutes with fresh milled flour, or less. This varies greatly, so the best way to check if the dough is done being kneaded, is to check for a window pane test.
  • Once a successful window pane test is done, then, cover the dough and let it rise until doubled. This will typically take 1 to 2 hours.
  • After the dough has doubled, on a clean surface, spread a little olive oil with your hands. Then take the dough out, and press the air out.
  • Then, divide the dough in half if you are making 2 one pound loaves. Press each piece flat, then roll up to shape. Make sure there is some surface tension.
  • Place in a parchment paper lined 4×8 bread pan, and cover for about 40 minutes until puffy looking.
  • Preheat oven to 400*F towards the end of this second rise time.
  • Bake for 20 to 25 minutes until the internal temperature reaches 190*F.
  • Take bread out of the oven, and out of the bread tins right away, and place them on a wire cooling rack.
  • Let cool for at least one hour before slicing.
  • Slice to desired thickness, and enjoy!

Video

Keyword 4 ingredient bread, eggless bread, fresh milled flour, hard red wheat, hard white wheat, how to make, no butter, no eggs, no milk, recipe, sandwich bread, whole wheat, yeast bread

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26 Comments

  1. 5 stars
    I’ve been looking and looking for a good bread recipe using freshly milled flour, and every one I have tried has been really tedious and/or used like 7 cups of flour. Your tips were really helpful, I let the dough sit for about an hour before adding the yeast, which I think helped so much. And watching your video of you kneading the dough really helped me achieve success. Texture and taste are both fantastic!

  2. Have you ever done this with active dry yeast instead of instant? I dont usually have instant on hand but I have a large amount of active dry.

    1. Yes, you can use active dry yeast, I would just say to activate it before you use it in the bread. Otherwise, all else would be the same! Thanks!

  3. Hey Kara:
    Is this your “go-to” bread recipe? If not, can you send me the link to your “g0-to”?

    Thanks!
    Karen

    1. Yes, this is my go to Sandwich bread. I also make the 4 Ingredient bread on my site here if we are looking for a free form baguette style bread.

  4. Hi, there. I really enjoyed your video. Have you ever kneaded this by hand? I don’t have a mixer and wonder how long it will take to reach the window pane test. Thank you.

    1. To hand knead, I would recommend you let the dough sit longer before you add the yeast. Like 30 minutes up to 2 hours even, then add the yeast, and begin kneading. This will cut down on the kneading time. Hope that helps!

  5. Can this recipe be doubled?

    I have two 2 pound pullman pans I like to use for bread making and baking two loaves at once helps my schedule.

  6. hi there!

    Wondering if it’s possible to use a sourdough starter instead of instant yeast for this type of bread or would that require a completely different recipe?

    1. Sure, you can leave out the yeast, and use about 100g of sourdough starter(1/2 cup) instead. Then, allow 4-6 hours for the first rise, then 1-2 hours for the second rise or until it looks puffy. Hope that helps!

  7. I made this recipe for the first time today. And it turned out a super wet dough. I let the dough sit for about 2 hours before I added the yeast. Then kneaded the dough for about 25 minutes (got the window pane just like you described) and doubled in size at about 90 mins. Not sure why the dough stayed so wet though. I am going to bake it in any case. And then let you know how it turned out.

    1. I do like to work with a wet dough, however, each recipe will be slightly different for each person. Measuring varies, humidity, and even the moisture content in the wheat berries themselves. So, you may need to adjust slightly. But, if you got the windowpane, and it rose, and shaped it should be nice and light and airy! In the video I show texture and how the dough looks, that may be helpful if you haven’t seen that yet. Hope that helps!
      https://youtu.be/zfX-Qr5Q_X8

  8. I got my dough to pass the window pane test, but the center of my bread is still crumbly. I also had to bake the bread for just over 40 minutes to get the center to 190 degrees. Any thoughts? I’m not new to making 100% whole wheat (been doing it for 15 years) but first time making this recipe of yours. The outside looked beautiful! Thanks in advance!

      1. I just watched your most recent video and I think it may have been that my dough was actually a bit too wet. It was raining and about 99% humidity but I didn’t want to add too much flour! Thank you for replying!

  9. Hi, thanks for the recipe! A little confused because the recipe says 4 cups freshly milled flour; 1 & 1/3 c white and 1&1/3 c red. That’s a total of 2&2/3, so where does the other 1 and 1/3 cup come from to equal 4 cups total?

    1. the 1&1/3 cup measurements are for the actual whole grain amount before milling. I just let you know about how much of each of the whole wheat berries you might use to get this amount of flour. I hope that makes sense! Happy Baking!

  10. If I add an egg to this will I need to do anything different or just follow as written?
    Thanks so much love your site and really love the videos .

  11. Good evening,

    Is there anything I could substitute for the oil? For some health considerations, we really try to limit oil. I am so grateful for all the information so far. I started milling my own flour about a year ago and have failed miserably…but as I read all the tips…hah, I now know all the reasons WHY. I cannot wait to begin again!

  12. 5 stars
    This is one of my favorite recipes of yours. I’ve been making 2x 2lbs. loafs every week as our go-to bread, and everybody likes it. Really great!

    One problem I’m having- mine take almost an hour to fully bake, and on occasion I get a hole in the middle of the loaf. Any ideas on how to fix that?

    Thanks! Your stuff is brilliant.

    1. Yay! I am so happy to hear that. The hole in the middle could be from shaping. Make sure when you roll it up there are no air bubbles trapped, and it is somewhat tight. If you are using glass baking containers they will take longer to bake. OR too much dough in the baking pans could cause this as well. Off the top of my head, those are some reasons that could cause this. Hope that helps!

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