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Vegan Garlic Herb Bread

This vegan garlic and herb twist bread is the showstopper you've been waiting for.
Course Side Dish
Cuisine Vegan
Diet Vegan, Vegetarian
Prep Time 15 minutes
Cook Time 30 minutes
Proofing time 1 hour 45 minutes
Total Time 2 hours 30 minutes
Servings 10 slices
Calories 176kcal

Equipment

  • Rolling Pin
  • Baking paper and tray
  • Kitchen scales or cup measurements

Ingredients

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 dried parsley
  • 2 tbsp dried thyme
  • 6 tbsp fresh coriander
  • 7 tbsp fresh basil
  • ½ tsp salt

Instructions

FOR THE BREAD

  • Combine the warm water and yeast in a large bowl.
  • Add oil, flour, and lastly salt (on top of the flour).
  • Stir the mixture until it comes together to form a rough 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).
  • In the meantime prepare 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 air out of the dough (for 5-10 seconds).
  • 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).
  • Spread the filling equally over the dough.
  • You want a thick and short roll so start rolling the dough on one of the short sides.
  • Once rolled, cut a slit down the middle of the roll, leaving the top part uncut.
  • Turn the filling to the outside. Then fold one strand over the other and repeat until you've reached the bottom. Keep the filling exposed (you want to see those beautiful layers).
  • Finish by pinching the bread together at the bottom of the twist. Tuck 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 setting. If you're not using a fan oven, bake at 210°C / 410°F.
  • Once the loaf has proofed brush it 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.
  • 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. Cutting the fresh herbs very thinly will help make the mixing easier.

Notes

  • 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 it's key to creating that lovely twist shape.

Nutrition

Calories: 176kcal | Carbohydrates: 27g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Sodium: 394mg | Potassium: 120mg | Fiber: 1g | Sugar: 1g | Vitamin A: 598IU | Vitamin C: 11mg | Calcium: 39mg | Iron: 2mg