Description
This Vegan Garlic Herb Bread is a flavorful, aromatic loaf perfect as a side dish. Made with a soft, chewy bread dough and a rich vegan garlic herb filling, it features layers of fresh herbs and garlic butter, baked to golden perfection with a crispy crust.
Ingredients
Scale
For the Bread
- 205 ml lukewarm water
- 3.5 g instant yeast
- 1 tablespoon olive oil or any other light oil
- 325 g strong white bread flour
- 1 teaspoon salt
- 1 tablespoon unsweetened almond milk for brushing only
For the Filling
- 60 g vegan butter
- 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. Add olive oil, bread flour, and then salt on top of the flour. Stir until a rough dough forms.
- Knead the Dough: Turn the dough onto a floured surface and knead for 5-10 minutes until it springs back when touched. Shape the dough into a ball.
- First Proof: Place the dough in an oiled bowl, cover with a damp cloth, and let it rise for 1 hour or until doubled in size.
- Prepare the Filling: Place all filling ingredients into a food processor or blender and blend until a rough paste forms. Alternatively, mash the vegan butter and finely chop the herbs to mix by hand.
- Deflate and Shape the Dough: Once risen, punch down the dough for 5-10 seconds to knock out the air. Shape it into a rough rectangle and roll into a thin rectangle about 0.5-1 cm thick, 35 cm long, and 20 cm wide.
- Spread the Filling: Evenly spread the garlic herb filling over the rolled dough.
- Roll and Twist: Roll the dough starting from a short side into a thick, short roll. Cut a slit down the middle of the roll, leaving the top uncut. Twist the two strands, turning the filling outward, and fold one strand over the other repeatedly until the bottom. Pinch the bottom tightly and tuck the pinched part underneath.
- Final Proof: Place the twisted loaf on a baking tray and let it proof for 45 minutes.
- Preheat the Oven: Preheat to 190°C (374°F) fan or 210°C (410°F) conventional oven.
- Brush and Bake: Brush the loaf with unsweetened almond milk and bake for 30-35 minutes until golden brown and crispy.
Notes
- Use bread flour for better gluten development and a fluffy, well-shaped bread. Plain flour may cause tearing.
- Keep salt and yeast separate until mixing to ensure proper yeast activation.
- Use lukewarm water; hot water can kill the yeast.
- Pinch and tuck the end of the dough tightly to prevent unraveling of the twist.
- Finely chop fresh herbs to make mixing the filling easier if you do not have a food processor.
Nutrition
- Serving Size: 1 slice
- Calories: 150 kcal
- Sugar: 1 g
- Sodium: 200 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 0 mg
