Super Soft Sourdough Vegan Milk Bread

Nostalgic Bread

As much as I love a hearty sourdough bread, sometimes I just crave for some super soft and pillowy Japanese style hokkaido milk bread. I remember I used to have that a lot when I was small. Slathering it with loads of butter and jam is my favorite breakfast. Whenever I saw this kind of bread at the bakery, it always makes me nostalgic. However, finding a loaf of vegan milk bread here is literally a mission impossible.


Luckily, I recently came across the Vegan Milk Bread recipe from the amazing Seitan Is My Motor and I decided to give it a go. She used yeast in her recipe, but you know how much I love naturally leavened bread, so I switched out the yeast with a sweet stiff sourdough starter. Tangzhong method is also used in this recipe, which allows the flour to absorb more water, resulting in a moister bread and the best thing is, this bread will stay soft and fresh longer.    

Jumping Out Of My Comfort Zone

This recipe is quite different from my usual sourdough recipe, so I don’t really feel confident in trying it. However, I am very glad that I tried it coz IT WAS SO GOOD! Traditional Japanese milk bread recipes usually call for Hokkaido milk, here I replaced it with almond milk and tofu. And the outcome is exactly what I am looking for! Soft, pillowy, slightly sweet and buttery.

Super Soft Sourdough Vegan Milk Bread

Recipe by Angie @ The Floral VeganCourse: MainCuisine: JapaneseDifficulty: High


Prep time


Cooking time




  • Stiff levain
  • 45g bread flour (I used Bob’s Red Mill Artisan bread flour)

  • 20g water

  • 15g sugar

  • 15g sourdough starter

  • Tangzhong
  • 90g almond milk

  • 15 g bread flour

  • Bread dough
  • 140 g almond milk

  • 50 g sugar

  • 305g bread flour

  • 50 g silken tofu, blended

  • 3 g salt

  • 42 grams vegan butter, soft (I used Miyoko‘s)

  • “Egg” Wash
  • 2 tablespoons of sugar dissolved in 3 tablespoons of water


  • Starter
  • In the morning, mix the starter ingredients in a jar. Press down with your knuckles to create a uniform surface and to push out air to reduces drying out. Leave at room temperature for around 5-6 hours or until it doubles in size.
  • Tangzhong
  • In a sauce pan set on med-low heat, whisk the almond milk and flour until blended. Then cook for several minutes until thickened, stirring regularly. Place it in a bowl and let it cool.
  • Dough
  • The night before, mix everything (except the vegan butter) in a mixing bowl until combined. Then place the dough in the fridge overnight.
  • The next morning, take the dough out from the fridge when you mix the starter. Allow the dough to sit at room temperature when the levain is rising.
  • When the levain has doubled in size, add the stiff levain and hand knead for 10-15 mins. Let it rest for 15 mins and then add the COOLED Tangzhong and softened butter, mix for around 5-10 mins. It should not stick to your hands and should pass the windowpane test.
  • After mixing, perform 2 sets of S&F in 30-min intervals.
  • Leave untouched and let it rise for another 4-5 hours (or until it doubled in size).
  • Scrape the dough out onto a clean counter top. Pre-shape. Rest for 15 mins. Grease your bread pan.
  • Divide the dough into 3 equal portions. Shape them into 3 small rectangular logs and place them into the greased bread pan.
  • Cover and let it rise for another 2-4 hours.
  • Preheat the oven to 180°C. Brush the surface of the dough with “Egg” wash and bake for 35 mins. Take out the bread and brush with more “egg” wash. Bake for another 2-3 mins.
  • Let cool completely before serving ☺️

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Show Comments Close Comments
  1. 钟诚
    July 12, 2019

    Apologies if this is a really basic question, but what is the cost and ease/difficulty of getting Miyoko’s in HK? As a vegan in the Bay Area, I’m fascinated that Miyoko’s can be gotten in Asia! The bread looks beyond btw, truly next level.

    • Angie
      July 12, 2019

      Hi there! Thank you so much for your compliment. After I came back from New York, I was so devastated for not being able to buy any Miyoko’s products here. Luckily, I found a few places selling the cultured butter. Although the price is quite high compared to that in the states (around $10 USD), I have to buy it as Miyoko’s butter is one of its kind! Also, they don’t sell any other Miyoko’s products here, e.g the vegan cheese and cream cheese etc. I can only ask people who travel to the states to bring me back some haha!

  2. Adrienne
    November 28, 2019

    Hi Angie, thanks for the sharing, those bread looks so lovely, btw, do you think this will work if I use oil instead of vegan butter?

    • Angie
      November 28, 2019

      Hi ☺ Thank you for your comment. I think it will work well with coconut oil or cacao butter.

  3. нагнетательные скважины схемы
    January 24, 2020

    Saved as a favorite, I like your site!| а

    • Angie
      January 26, 2020

      Thank you! I appreciate it 🙂

  4. Larissa
    April 23, 2020

    Hi – I’m a bit confused about the steps. Do I do step 1 in the morning before the evening before baking? Or does step 3 happens first and then step 1 the following morning? Thanks!

    • Angie
      June 3, 2020

      Hi Larissa, step 1 is in the morning of you actually making the bread. Step 3 is the night before the day you are making the bread 🙂 Hope it helps!

      • Katha Gosney
        August 30, 2020

        Oh darn! I just jumped in and started at step 1, then saw that I should have started at step 3. Is the overnight in the fridge critical to the recipe? Or can I pop my levain in the fridge right now to wait for my Tangzhong to be ready tomorrow?

  5. Izetta Huell
    May 5, 2020

    “Hi! I just want to give you a huge thumbs up for your excellent info you’ve got right here on this post. I will be returning to your site for more soon.”

  6. ปั้มไลค์
    July 3, 2020

    Like!! Really appreciate you sharing this blog post.Really thank you! Keep writing.

    • Angie
      July 3, 2020

      Thank you so much! Glad to know that you are enjoying it!


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