Vegan Alentejo Bread (Pão Alentejano)
Pão Alentejano is the iconic bread of Portugal’s Alentejo region: a large round loaf with a thick, crisp crust and a soft, open‑textured crumb, carrying pure, deep wheat flavour. This 100% vegan version uses no eggs, dairy, or animal fats, preserving the signature hearty bite, warm aroma, and authentic taste that has been a staple of Alentejo tables for generations.
Shared by katty
Time
70 min
Serves
3
Difficulty
easy
🛒 Ingredients
- 400 g strong white bread flour
- 100 g wholemeal or coarse wheat flour (for authentic texture)
- 7 g (1 sachet) instant dried yeast.. 1 tsp fine sea salt
- 1 tbsp extra virgin olive oil.. 320–350 ml warm water.. Extra flour for dusting
👩🍳 Instructions
- 1
Mix dough: In a large bowl, combine both flours, yeast, and salt. Add olive oil, then gradually stir in warm water until a shaggy, slightly sticky dough forms.
- 2
Knead & rise: Knead for 8–10 minutes until smooth and elastic. Cover and leave in a warm place for 60–90 minutes until doubled in size.
- 3
Shape & prove: Punch down the risen dough, shape gently into a large round. Place on a floured baking tray, score the top with a deep cross. Cover and rest for another 30–40 minutes until puffed.
- 4
Bake: Preheat oven to 220 °C (425 °F). Bake for 10 minutes, then lower heat to 200 °C (400 °F) and bake for 35–40 minutes more, until deep golden and the base sounds hollow when tapped.
- 5
Cool: Transfer to a wire rack and let cool completely before slicing — the texture and flavour develop fully as it rests.