My vegan garlic herb bread is a showstopper like no other. It's gorgeous, but so easy to make you practically can't go wrong. Bursting with flavour and beginner friendly.
Why this recipe works
- The crunch of this bread is like no other.
- A real showstopper!
- A lot easier to make than it looks!
- So much better than store bough garlic bread!
- Easily customisable (simply use any herbs you want)
You'll find full instructions including US and EU measurements below. But first, let's see what you'll need.
To make our delicious vegan garlic herb bread you'll need:
Additionally, you will also need the following equipment:
- Rolling pin
- Blender, food processor or any type of mixer (for the filling)
- Kitchen scales or cup measurements
This is a visual guide through the recipe. Find all the measurements in the recipe card below.
1. Combine the warm water and yeast in a large bowl. Add oil, then the flour, and lastly salt (on top of the flour).
2. Stir the mixture until it comes together to form a dough. Turn the dough and knead for 5-10 minutes until it springs back when touched.
3. Shape into a ball, cover and leave to rise for an hour (or until doubled in size). In the meantime, make your filling by mixing all the filling ingredients.
4. Once risen use your fists to knock the air out of the dough.
5. Shape the dough into a rough rectangle and then roll into a thin rectangle.
6. Divide the filling equally over your flat dough.
7. You want a thick and short roll so start rolling the dough on one of the short sides.
8. To twist your dough, cut a slit down the middle of the roll, leaving the top part connected.
9. Turn the filling to the outside.
10. Fold one part of the roll over the other, keeping the filling exposed
11. Keep twisting.
12. Finish by pinching the two halves together and tucking the pinched bit under the loaf.
13. Cover with cling film (use glasses to hold up the cling film to prevent from touching the dough) for a final proof of 45 minutes.
14. Once the loaf has proofed (doubled in size) brush your loaf with almond milk and bake for 30-35 minutes at 190°C / 374°F (fan oven) until golden brown.
My Top Tips
1. Separate your yeast and salt
Salt will kill your yeast and inhibit your rise so keep the yeast and salt separated until you form your dough.
2. Don’t use hot water
Hot temperature will similarly kill the yeast so use lukewarm water but not hot water. Find out why hot water can kill yeast here.
3. Pinch the end
The pinch and fold will prevent the twist from unravelling so its key to creating that lovely twist shape.
4. Knead until the dough springs back
If you under knead the dough it will lose its shape when baked so you’ll see less of a twist when baked.
5. Use bread flour
Bread flour is higher in protein and will have better gluten development, resulting in a fluffy well shaped bread. Plain flour will build up less stretch in the dough and will cause the dough to tear when baked.
There are a few things that can prevent the dough from rising.
It usually means the yeast has been deactivated. High temperature can deactivate your yeast and inhibit the rise of the bread, so when you add your water make sure it's warm to the touch but not hot. If in doubt, always go for a bit colder rather than warmer.
Salt can also kill your yeast so make sure that your salt doesn't touch the yeast until you stir your mixture to form a dough.
A great way to ensure this is to first add the flour on top of the yeast. Then make a small well in the flour and pour the salt into that well.
The loaf can lose its twisty shape if the dough is too wet. This won't affect the flavour at all, but try adding a bit less water next time if you want a well-defined twist shape.
If you’ve added the exact amount of water and flour then your dough might be under-kneaded. This means the gluten in the bread is not strong enough to hold the twist shape.
Make sure to knead for longer next time and knead until the dough springs back when your lightly press your finger against it.
This means your bread hasn't risen properly, mainly because some or all of the yeast may have been deactivated.
If your dough doubled in size after the first rise then your yeast was doing its job well. It might be the case the second rise wasn’t long enough or might have been in a cold place.
Additionally, you might have over kneaded the dough the second time (when shaping your twist) which caused it to be too tense and preventing it from rising properly.
Store your loaf in an airtight container or bread tin for up to 4 days. Please do mind that this bread is by far the most delicious when eaten fresh, preferably on the first day.
Yes. Freeze after baking and save for up to a month. To serve simply take out of the freezer the night before and leave to thaw at room temperature.
Possible Ingredient Substitutions
Here are a few ways you could substitute the ingredients in this bread.
- Oil – Any light vegetable oil will work but use a good quality oil as you will get the flavour coming through.
- Almond milk – any milk will work for brushing so don’t worry if you haven’t got almond milk at hand.
- Alternative flavours – you can use all your favourite herbs in your filling as it is completely customisable.
- Basil and other herbs - please don't feel obliged to use exactly the same herbs as the ones listed in the recipe. You can experiment with various other ones such as oregano and chives.
If you liked my vegan garlic herb bread, make sure to check out my other favourite bread recipes. Some of the most popular ones are the orange cardamom bun and dinner rolls. Or check out my entire recipes section here.
Vegan Garlic Herb Bread
- Dough roller
- Food processor, blender or hand mixer (to make the filling)
- Baking paper and tray
- Kitchen scales or cup measurements
FOR THE BREAD
- 205 ml lukewarm water
- 3,5 g instant yeast
- 1 tbsp olive oil or any other light oil
- 325 g strong white bread flour
- 1 tsp salt
- 1 tbsp unsweetened almond milk for brushing only
FOR THE FILLING
- 60 g vegan butter
- 8 cloves garlic
- 1 tsp parsley
- 2 tbsp thyme
- 6 tbsp coriander
- 7 tbsp basil
- ½ tsp salt
FOR THE BREAD
- Combine the warm water and yeast in a large bowl.
- Add oil, then the flour, and lastly salt (on top of the flour).
- Stir the mixture until it comes together to form a dough.
- Turn the dough out onto a floured surface and knead for 5-10 minutes until it springs back when touched. Shape into a ball.
- Place the dough into an oiled bowl. Cover with a damp cloth and leave to rise for an hour (or until doubled in size).
- Whilst your dough is rising make your filling (instructions in the Filling section below).
- Once risen, turn out your dough onto a floured surface and use your fists to knock the airout of the dough.
- Shape the dough into a rough rectangle and then roll into a thin rectangle (aim at roughly about 0.5-1 cm thick, 35 cm long and 20cm wide - US measurements 0.4x14x8 inch).
- Divide the filling equally over your flat dough.
- You want a thick and short roll so start rolling the dough on one of the short sides.
- To twist your dough, cut a slit down the middle of the roll, leaving the top part connected.
- Turn the filling to the outside and fold one part of the roll over the other, keeping the filling exposed (you want to see those layers).
- Finish by pinching the two halves together and tucking the pinched bit under the loaf.
- Place the loaf on a baking tray for a final proof of 45 minutes.
- Whilst the loaf is proofing pre-heat your oven to 190°C / 374°F (fan oven).
- Once the loaf has proofed brush your loaf with almond milk and bake for 30-35 minutes until golden brown and crispy.
FOR THE FILLING
- Place all the filling ingredients into a food processor or blender and mix until a rough paste has formed.
- Use bread flour. Bread flour is higher in protein and will have better gluten development, resulting in a fluffy, well-shaped bread. Plain flour will build up less stretch in the dough and will cause the dough to tear when baked.
- Keep the salt and yeast separate until you start mixing.
- Hot temperature will kill the yeast so make sure to use lukewarm (not hot) water.
- Pinch the end of your dough tightly and tuck under. The pinch and fold will prevent the twist from unravelling so its key to creating that lovely twist shape.
- If you have no food processor (or blender), you can mix the filling ingredients by hand using a fork. Simply press down the dairy-free butter until it's creamier and then stir vigorously to mix all the ingredients well.