Description

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Enjoy the amazing aromas and flavors of homemade vegan breads made entirely with plant-based ingredients, at a fraction of the cost of store-bought vegan breads.

Everyone deserves good homemade bread, but if you are a vegan or have one in your household, it has long been challenging to bake a luscious, earthy plant-based loaf to serve and enjoy, simply because so many breads and flavored breads contain animal products like eggs, milk, cream, and butter. Vegan baking has seen great improvements in recent years, however, and the tide has turned.

In more than 70 recipes that range from the familiar and kid-friendly to the rustic and artisanal, celebrated vegan blogger Shane Martin reveals how fun and delectable it is to bake vegan breads. With everyday sandwich loaves and elegant French- and Italian-inspired artisan rounds and loaves, and with lots of sweet or cheesy filled breads and quick breads, Baking Vegan Bread at Home serves up a feast of honest and healthy homemade goodness. It includes:
 

• Family-style loaves from whole wheat and white to rye, pumpernickel, and sourdough
• Artisan breads like focaccia, ciabatta, challah, baguettes, and boules
• Amazing flavored breads made with fruits, veggies, nuts, seeds, and, best of all, chocolate! 
• Muffins, scones, pancakes, waffles, and donuts for breakfast, brunch, or snacks
• ​Biscuits, buns, rolls, crackers, pitas, pizza doughs, and cornbread

With lots of tips and tricks for making plant-based breads as good as or better than the “originals,” this pathbreaking book will have you baking deeply flavorful and incredibly healthy vegan breads in no time.

About the Author

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Shane Martin is the cook, writer, and photographer behind the blog Shane & Simple, where his mission is to create and share recipes that are, as he writes, “straight-up easy, delicious, plant-based, and vegan,” and where a number of bread recipes have been featured. He founded the blog in 2018 as he took time off from a successful career in Nashville as a songwriter for Sony Records in order to address obesity and other health concerns, which he successfully conquered via a new vegan diet. His work has been featured on the cover of VEGWORLD magazine, in the UK’s top vegan magazine Vegan Life, in Forbes, and on Bored Panda as well as on the Plantstrong Podcast with Rip Esselstyn. He is the primary daily cook in the home he shares with his wife and five children in Booneville, Mississippi, to which they have relocated from Nashville.