Description
This Vegan Garlic Herb Bread is a fluffy, flavorful side dish perfect for any meal. Made with strong white bread flour and a medley of fresh and dried herbs blended with vegan butter and garlic, it offers a crispy, golden crust and beautiful twisted layered appearance. Perfect for vegan and vegetarian diets, this bread uses simple ingredients with a straightforward baking method.
Ingredients
Scale
For the Bread
- 205 ml lukewarm water (¾ cup plus 2 tbsp)
- 3.5 g instant yeast (1 ⅛ teaspoon)
- 1 tablespoon olive oil or any other light oil
- 325 g strong white bread flour (2 ⅝ cups)
- 1 teaspoon salt
- 1 tablespoon unsweetened almond milk (for brushing only)
For the Filling
- 60 g vegan butter (¼ cup)
- 8 cloves garlic
- 1 teaspoon dried parsley
- 2 tablespoons dried thyme
- 6 tablespoons fresh coriander
- 7 tablespoons fresh basil
- ½ teaspoon salt
Instructions
- Prepare the Bread Dough: Combine the lukewarm water and instant yeast in a large bowl and let it activate. Add the olive oil, then flour, and finally sprinkle salt on top of the flour. Stir the mixture until it forms a rough dough.
- Knead the Dough: Turn the dough onto a floured surface and knead for 5-10 minutes until the dough springs back when pressed. Shape it into a ball.
- First Rise: Place the dough in an oiled bowl, cover with a damp cloth, and leave to rise for 1 hour or until doubled in size.
- Prepare the Filling: In the meantime, place vegan butter, garlic, dried parsley, dried thyme, fresh coriander, fresh basil, and salt into a food processor or blender. Blend until a rough paste forms. Alternatively, soften the butter by pressing with a fork and mix well with finely chopped herbs if no processor is available.
- Degas and Shape Dough: Once risen, turn dough out onto a floured surface and gently punch it for 5-10 seconds to knock the air out. Shape it into a rough rectangle, then roll out to about 0.5-1 cm thick and roughly 35 cm long by 20 cm wide (14×8 inches).
- Apply Filling and Roll: Spread the prepared filling evenly over the dough. Starting from one short side, roll the dough tightly into a thick, short roll.
- Create the Twist: Cut a slit down the middle of the roll lengthwise but leave the top part uncut. Turn the filling side out by folding the cut strands over each other, continuing the twist down until the bottom. Pinch the bread together at the bottom and tuck the pinched section underneath the loaf to secure.
- Second Rise (Proofing): Place the twisted loaf on a baking tray and let it proof for 45 minutes. Meanwhile, preheat the oven to 190°C (374°F) fan setting or 210°C (410°F) if not using a fan oven.
- Brush and Bake: Once proofed, brush the loaf with unsweetened almond milk. Bake for 30-35 minutes until the bread is golden brown and the crust is crispy.
Notes
- Use bread flour for better gluten development, resulting in a fluffy and well-shaped bread; plain flour may cause tearing.
- Keep salt and yeast separated initially as salt can inhibit yeast activity.
- Ensure water is lukewarm, not hot, as hot water kills yeast.
- Pinch and tuck the dough ends tightly after twisting to prevent the loaf from unraveling during baking.
Nutrition
- Serving Size: 1 slice
- Calories: 150 kcal
- Sugar: 1 g
- Sodium: 250 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 0 mg
