This herb bread has quickly become one of our go-to breads when making anything savoury. It's super easy to make and packed with spices that give it and anything eaten with it an extra boost of flavour.

We use it to make mini baguettes for our Vegan Meatball Subs, mini-pizza rolls, vegan sausage rolls, olive buns, and all sorts of other goodies.


  • 115 ml (3.9 fl. oz) lukewarm water
  • 120 ml (4 fl. oz) unsweetened plant milk + 2-4 tbsp. for brushing
  • 275 g (9.7 oz) all-purpose flour
  • 25 g (0.9 oz) quinoa flour
  • 85 g (3 oz) whole wheat flour
  • 11 g (0.4 oz) active dry yeast
  • 1 tsp. paprika
  • 1 tsp. garlic powder  
  • 1 tsp. onion powder
  • 0.5 tsp. oregano, dried
  • 1 tsp. salt
  • 0.5 tsp. sugar
  • 3 tsp. olive oil
  • 1 tsp. coconut oil


  1. In a stand mixer or a large mixing bowl, stir together the lukewarm water and yeast. Don't use water that's too hot or it will kill the yeast. Let the mixture rest for 5 minutes.
  2. Add the sugar, spices, and plant milk to the yeasty water. 
  3. Little by little, add the three types of flour to the liquid while mixing on high speed.
  4. When all the flour is mixed in, the dough should stick to the dough hook, and it should separate from the bowl.
  5. Cover the mixer bowl with a damp kitchen towl and let the dough rest for 30 minutes
  6. Now it's time to form the buns, rolls, or whatever it is you're going to bake
  7. Cover the buns/rolls, etc. with the damp kitchen towel from before, and let them rise for 30 minutes. Use this time to preheat your oven to 200°C (390°F).
  8. Take off the kitchen towel, and brush your creations with the plant milk to give them the perfect crust.
  9. Drizzle with toppings of your choice (e.g. sesame seeds, flaxseeds) if necessary, and bake for approx. 20 minutes in the oven or until golden brown.

Mini baguettes made from all-purpose, vegan herb bread dough



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