Description
This Vegan Garlic Herb Bread is a flavorful, aromatic bread filled with a rich garlic and herb vegan butter spread. Soft and fluffy with a beautifully twisted layered design, it makes a perfect side dish for any meal or a delicious snack. The dough is made with bread flour for ideal gluten development and brushed with almond milk for a golden crust.
Ingredients
Scale
For the Bread
- 205 ml lukewarm water
- 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 tablespoon dried thyme
- 6 tablespoon fresh coriander
- 7 tablespoon fresh basil
- ½ teaspoon salt
Instructions
- Activate Yeast: Combine the lukewarm water and instant yeast in a large bowl and allow it to activate for a few minutes until slightly frothy.
- Prepare Dough: Add olive oil and bread flour into the yeast mixture, then sprinkle the salt on top of the flour. Stir until the mixture forms a rough dough.
- Knead Dough: Turn dough onto a floured surface and knead for 5-10 minutes until it springs back when touched. Shape into a ball.
- First Proof: Place the dough into an oiled bowl, cover with a damp cloth, and let it rise for 1 hour or until doubled in size.
- Make Filling: While the dough rises, place all filling ingredients into a food processor or blender and mix until a rough paste forms. Alternatively, mash vegan butter with a fork and finely chop herbs to mix by hand.
- Deflate Dough: Once risen, turn the dough out onto a floured surface and punch it for 5-10 seconds to remove air.
- Shape Dough: Roll the dough into a thin rectangle about 0.5-1 cm thick, 35 cm long, and 20 cm wide.
- Spread Filling: Evenly spread the garlic herb filling over the dough surface.
- Roll Up Dough: Starting from a short side, roll the dough tightly into a thick, short log.
- Cut and Twist: Cut a slit down the middle of the roll lengthwise leaving the top part uncut. Turn the filling outward and fold the two strands over each other repeatedly to form a twist, keeping filling exposed.
- Seal and Tuck: Pinch the bottom end together to seal the loaf and tuck under to prevent unraveling.
- Final Proof: Place the twisted loaf on a baking tray and proof for 45 minutes.
- Preheat Oven: Preheat oven to 190°C (374°F) if fan oven or 210°C (410°F) if conventional.
- Brush and Bake: Brush the loaf with almond milk and bake for 30-35 minutes until golden brown and crispy.
Notes
- Use bread flour for better gluten development and a fluffier bread texture. Plain flour will not provide enough stretch.
- Keep salt and yeast separate before mixing to avoid inhibiting yeast activity.
- Use lukewarm water only; hot water may kill the yeast.
- Pinch and tuck the end of the dough tightly to keep the twist from unraveling and maintain the bread’s beautiful shape.
- If a food processor is not available, pressing vegan butter and finely chopping herbs will help mix the filling evenly.
Nutrition
- Serving Size: 1 slice
- Calories: 200 kcal
- Sugar: 1 g
- Sodium: 250 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 0 mg
