This Vegan Garlic Herb Bread is quite easily the most addictive bread ever. Long before I even pulled it out of the oven, all hot and golden and delicious, the fragrance of olive oil mixed with garlic and thyme had begun to drive me a little crazy. The minute it was actually done, I had to do all I could to stop myself from tearing in and stuffing it into my mouth. Every last, scrumptious morsel of it.
With a kid in the house who shares my love for all things savory, this garlic herb pull apart bread was an instant winner. And rather fun to pull apart. It's fluffy and part whole wheat, and far healthier than the cheesy versions you'll often find out there. But it's also incredibly tasty. Some lemon zest added to the herb-garlic-olive-oil mixture adds a pop of freshness.
The technique for pull-apart breads is rather simple, especially when you consider how beautiful the end result is. For this sandwich bread, all you need to do is roll out the dough, brush on the wonderful herb-garlic-zest-olive-oil mixture, and then cut it up with a pizza cutter into squares that will fit inside your loaf pan. Stack the squares up and you're pretty much done.
This recipe makes two loaves-- an absolute imperative because there's no way you are going to be satisfied with just one. But if you have to, halve it for one loaf.
Try it. You'll be in love.
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Vegan Garlic Herb Bread (Pull Apart Sandwich Bread)
- 4 teaspoon active dry yeast
- 1 ¼ cups warm water
- 1 cup warm nondairy milk like almond or hemp or soy
- 2 tablespoon extra virgin olive oil
- 2 teaspoon apple cider vinegar or lemon juice
- 1 ½ cups whole wheat flour
- 1 ½ - 2 ½ cups bread flour
- 2 teaspoon salt
- 1 tablespoon sugar
- To brush on:
- ⅓ cup extra virgin olive oil
- 2 tablespoon fresh thyme (can use other herbs like rosemary or sage or a mix)
- 6 cloves garlic crushed into a paste
- Zest of 1 lemon
- Salt to taste
- Mix the olive oil with thyme, lemon zest, garlic and salt and set aside.
- In a large bowl or in the bowl of a stand mixer, mix the yeast with ¼ cup of warm water. Let stand five minutes until yeast is frothy.
- Add the remaining water, olive oil, nondairy milk, sugar, salt, and apple cider vinegar and mix.
- Add 1 cup of bread flour and 1 cup of whole wheat flour and mix well. Gradually add the remaining ½ cup of whole wheat flour and more bread flour, a little at a time, until you have a smooth, slightly sticky dough. Continue kneading for about 10 minutes.
- Form the dough into a smooth ball, place in a large bowl sprayed with oil, cover, and set in a warm place to rise for an hour or until doubled.
- Remove the dough, knead it to deflate, and divide into two portions.
- Let the dough rest about 10 minutes, then roll into a square about 12 inches across. Brush on half the olive-oil-herb mixture evenly.
- Using a pizza cutter, cut the dough into 12 squares.
- Stack the squares one over the other and place into a loaf pan sprayed with oil. Repeat for the other half of dough.
- Brush any of the remaining olive oil mixture on the tops. Cover the loaf pans with a kitchen towel and set in a warm place to rise, about an hour or until the loaves has mushroomed over the top.
- Preheat the oven to 450 degrees. Bake the loaves for 10 minutes, then reduce the heat to 350 degrees and continue baking another hour.
- Remove the loaf pans to a rack to cool, unmold after about 15 minutes, then dig in.
I just want to say that this recipe is not only super easy, but the bread is super delicious. As I didn't want two loaves of the same thing, I made one with the oil, garlic and herbs (I chose to use oregano and italian seasoning) and the other with coconut milk, cinnamon and sugar. Both turned out so good, I made them again today. The first time the bottoms were a tiny bit burnt, but I did today's bread for 10 minutes less and it turned out perfect. I live in a high altitude area now and I am still working out baking adjustments.
Awesome, thanks for sharing those tips for baking in high altitude. So happy you enjoyed the bread.
Beth Ann Senderak
How have I not seen your blog before?!? I am so excited to try some of your recipes, they look amazing! I’m a working mom of 2, also with 1 picky eater, so I’m really connecting to your blog, thank you for being here!
Hi Beth Ann, thanks for your kind words! We moms definitely have to band together. 🙂
Can I just use bread flour instead of whole wheat flour.
What size is the loaf tin?
Hi, I made the bread strictly according to your instructions but it came out pretty burnt/ biscuity at the top and nearly raw at the bottom. How can I fix this? Also, do you add the 2 tsp salt to the garlic paste or the flour?
Hi Carolyn, you do need to bake it an hour. I've corrected at the top of the recipe. Thanks for pointing out, and hope you try it-- it is a favorite in our home!
Vaishali, the time at the top of the recipe says cook time is 40 minutes, but in the directions 10 minutes at 450 and an hour at 350 degrees is given as cook time. Should the directions say another half hour, which would bring it to 40 minutes? That sounds more like a typical bread baking time. Thanks and I am trying this soon, just printed it out!
The recipe is good. But you should include the proofing time in the estimated time. It adds two hours, which is a big difference. For people just scanning the recipe it isn't very clear.
Hi can I use gluten free flour in this recipe I am allergic to gluten
Yes you can certainly try making this with a gluten-free bread flour mix.
This looks so good! If I want to use only whole wheat flour, omitting the bread flour all together, how much more would I need to up the liquid?
Amazing recipe and thank you so much for sharing!
Oh my God, I'm for sure making this. Maybe even for Easter. It looks and sounds incredible. I wonder if tarragon would be delicious in place of thyme. I randomly associate tarragon with Spring 🙂
Hey Hannah, yes, tarragon or rosemary or even sage would be great. Hope you try! 🙂
I can't wait to make this! Thank you!
Hi Helen, hope you try! 🙂
This looks delicious! I recently bought a stand mixer with the idea of making more breads and this looks right up my alley!
I'm not very familiar with non-dairy milk, would an almond-cashew milk blend work here? That's all I have in my pantry at the moment, apart from vanilla almond milk. Also, what would be the best way to reheat leftovers?
Hi Krithika, an almond-cashew blend is just fine. Or feel free to use the vanilla almond milk-- there is some sugar in this recipe, so it won't hurt. The crust gets a little crackly so for Jay, who's missing some teeth, I reheat in the microwave which keeps it soft. 🙂 For myself and Desi, I toast it in the toaster oven. Hope you try!
I made a loaf of this over the weekend, loved it! I used about 4 cloves of garlic for half the recipe, but I'd've liked a stronger garlic flavor, so I think I'll use the full 6 cloves per loaf next time. Also I started with half the quantity of liquid, and it felt like I easily added about two and half cups of flour. I was worried right up to when I pulled it out of the oven, especially because it had formed a bit of a depression in the middle. But the texture was fabulous and it was a lot of fun to pull apart and eat (or stuff my face as I actually did!). I'll be making this again for sure, and I'm already thinking of flavor variations!
P.S: I did use the vanilla almond milk and it was fine, just as you said.
Hi Krithika, that's wonderful-- so happy you tried it and liked it. More garlic would be even better. 🙂 The amount of flour added depends quite a bit on the weather where you are baking-- dryer weather will require more dough. And the depression could have been because of the uneven shape of the squares of dough-- my loaf was also irregular in parts because some of the squares (like the corner ones) are smaller than the others, and that causes them to rise unevenly.
Hey Vaishali, this looks like an incredible and simple recipe. I'm definitely going to try it! Couple of questions though - can I substitute with organic cow's milk? And what is bread flour? Can I substitute that with all-purpose flour? I don't have a loaf pan - can I roll this out and fit it into a flat pan that I use for roasting vegetables? Thanks 🙂
Hi there, you can certainly use cow's milk. Substitute for an equal amount as the nondairy milk. Bread flour has a little more gluten in it than all purpose flour, but you can substitute all purpose for bread flour in this recipe. And yes, use any pan you have, but be sure to shape the dough accordingly. You can also, for instance, shape this into small rolls (rounds) and fit them into a wider, flatter pan.
This looks delicious. I have never made bread but am thinking of trying it out. Is it ok to use whole wheat pastry bread? Also what kind of loaf pan do you use? I'm trying to rid my kitchen of non stick items.
Hi Vidya, my loaf pan is a nonstick one, but if you don't want to use nonstick (and I can totally see why) go with a glass one. In fact, I'm going to keep an eye out for one myself when I go to the thrift store next. Whole wheat pastry flour does have even less gluten in it than regular whole wheat which does not make it ideal for breads, but because you also have a good quantity of bread flour in this recipe, it might work. Let me know how the results are, if you do use it.