Vegan Japanese Bread

Everyone likes his/her bread but some pople do have priorities!
Here is a simple recipe for vegans and vegetarians!

Vegan Japanese Bread!


-All-purpose flour: 260 g
-Salt: 4 g
-Brown sugar: 20 g
-Fermented soy milk margarine: 20 g
-Water: 130 ml/cc
-Soy milk: 50 ml/cc
-Baking powder: 2 g


-For quick results us a HB (stands for “Home Bakery” in Japanese) bread cooker.

-In a bowl drop and mix flour, salt, sugar and fermented soy milk margarine.

-In the HB “pan” pour the water and soy milk and stir.

-Add the flour, salt, sugar and fermented soy milk margarine mixture and stir.

-Add yeast powder, stir and close the HB. Switch on and wait!

Simple, isn’t it?
The HB is worth the investment, I can tell you!

Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Bento Boutique, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento

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4 thoughts on “Vegan Japanese Bread”

  1. Please excuse my utter ignorance regarding this matter, but how many loafs of bread would this recipe result in? The HB I’m looking to purchase can do a 1 or 1.5 loafs of bread. Many thanks in advance.


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