Artisanal bread at its finest. Here you can recreate store-bought bread from the local bakery with this bread recipe. Feel free to switch out sun-dried tomatoes, roasted garlic, or both, for whatever you desire.

Walnut Bread With Sun-dried Tomatoes and Roasted Garlic [Vegan]

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Serves

2 loaves

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Ingredients

  • 1 1/4 cup old-fashioned rolled oats
  • 1 cup boiling water
  • 1 package dry yeast
  • 1/4 cup warm water
  • 1 1/2 cups vegan buttermilk (nut milk, plus 1 tbsp. lemon juice or apple cider vinegar)
  • 1 tbsp. agave nectar
  • 3 tbsp. walnut oil
  • 2 tsp. salt
  • ~4 cups all-purpose flour
  • 2 cups whole wheat pastry flour
  • 1 cup walnuts, chopped
  • 1/2 cup sun-dried tomatoes (not oil-packed), rehydrated in hot water, drained and chopped
  • 1 head garlic, roasted and cloves squeezed out of skin
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Preparation

  1. In a food processor, process oats until coarsely chopped. Place oats in a medium-sized bowl and pour hot water over them and let sit for about 10 minutes, stirring occasionally.
  2. In a large bowl, dissolve yeast in 1/4 cup warm water and let sit until frothy. Add the buttermilk to the oat mixture and stir; then add in the agave nectar and walnut oil. Add this mixture to the yeast in the large bowl.
  3. Add the salt and about 3 cups of the all-purpose flour and all of the whole wheat pastry flour to the yeast mixture. Mix and knead until smooth – adding more flour as needed. When the dough is smooth and elastic (about 8-10 minutes), fold and knead in the walnuts, sun-dried tomatoes and garlic.
  4. Place the dough in a large bowl that has been lightly coated with cooking spray. Cover and let rise for about an hour or until doubled in size.
  5. Preheat the oven to 400F and line a baking sheet with parchment paper. Punch down the dough and divide it in half. Divide each half into three equal portions. Cover three of the pieces while you work with the other three. Roll each third into a rope that is about 14″ in length. Place the ropes lengthwise on one half of the baking sheet. Pinch one end together and then braid the ropes, pinching the end to seal. Repeat this procedure with the other half of the dough. Cover and let rise for about 30 minutes.
  6. Spritz the dough with warm water and bake in the center of the oven for about 30 minutes. The top should be a deep brown and the loaf should sound hollow when tapped on the bottom. Let loaves cool on wire racks before slicing.
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