This vegan wild garlic and herb butter infused pull-apart bread recipe is a fun and easy way to make from-scratch, dairy-free homemade pesto bread! It’s aromatic, flavorful, totally delicious, and the perfect side dish to complement your salad, soup, and barbecues!
What can better than the aroma of bread baking in your kitchen oven and seeing a perfectly golden loaf oozing with buttery, garlic and herb-infused goodness? This is exactly how this recipe turned out to be! A culinary bouquet that is amazingly tasty, perfectly textured, and redolently comforting! You will want to gobble it all up and not stop.
Fun and Easy Pull-Apart Bread
Making bread can be as simple as making a no-knead Artisan bread, or be a bit intricate like my blueberry babka. However, you will also come across something easy and fun to make like this Pull-Apart Bread! I love the concept of this baked goody because, unlike the usual loaf bread, it does not require slicing before enjoying it. It also allows you to add your favorite spreads or dips to the loaf before baking. Turning it into an instant savory or even sweet treat that’s perfect for sharing.
The Vegan Yeast Dough
Some pull-out bread recipes use readymade bread, which is fine if you are in a hurry to make one. However, if you are like me and also find bread-making therapeutic, here are some helpful tips to make sure that you have perfectly formed, risen, and baked yeast dough all the time!
- Use yeast the right way. You can use fresh yeast or dry yeast as well as instant yeast. While the former required proofing before use, the latter can be mixed directly into the dry mixture. It also saves time as it rises faster. Make sure to always know which one you are using!
- After kneading, place your covered yeast dough in a warm spot in your kitchen so it rises faster. Inversely, if you are making it ahead of time, place it in the fridge overnight to slow down the rising process.
- A sufficiently kneaded smooth and elastic dough is the key! You can check this through the windowpane test or poke test. For the windowpanes test, simply pull a portion of the dough outwards using both hands. If it forms a thin film without breaking, then you can proceed. For the poke test, poke your finger into the dough. If it bounces back into shape, you know it’s done.
Wild Garlic Herb Butter – what can you use?
Oh, the fun you can have with this! You can unleash your creative streak here and mix any herbs you like. I used wild garlic because it’s in season and gives that sweeter and more mellow clove flavor that is just delish! However, you can go traditional and use regular garlic mixed with parsley. Other herbs like thyme, rosemary, oregano, and sage can be added for more flavor too. Alternatively, this pull apart bread recipe would also be great with pesto!
Craving something sweet?
If you are in the mood for something sweet, you can also replace the wild garlic herb butter with a sweet spread, some raisins, fruits, cinnamon, marshmallows, chocolate chips, vanilla cream, and whatever your heart desires! Also, use just a pinch of salt and a little more syrup or sugar instead like in my chocolate brioche buns recipe.
Ingredients Used and Alternatives
- All-purpose or spelt flour: Alternatively, a mixture of whole grain and light flour can be used. Whole grain flour will make the pull apart bread denser and less fluffy. Therefore a mixture of light and whole grain flour would be better.
- Dry yeast: you can also use fresh yeast if you have it. However, this must first be dissolved in the lukewarm liquid + syrup and then set aside for 5 minutes until the mixture begins to foam. Then mix with the other ingredients and knead.
- Soy milk: works best for vegan baking. However, if you are allergic to soy, can also use other plant-based milk or simply use more water.
- Agave syrup: any other syrup or sugar can be used too, such as maple syrup, date syrup, granulated sugar, brown sugar, or coconut sugar. Since sugar feeds the yeast, a sugar substitute is not suitable.
- Olive oil: or any other vegetable-based oil.
- Salt: for flavor.
- Water: for making a dough.
Garlic and herb butter
- Wild garlic: or use other fresh or dry herbs that you have. For traditional herb butter, use 2-4 cloves of garlic and 50 grams of parsley or basil.
- Nutritional yeast flakes: or vegan parmesan for a cheesy flavor.
- Vegan butter: or margarine.
- Salt and ground pepper: to season.
Can I make it gluten-free?
Oh yes, simply replace the all-purpose or spelt flour with a gluten-free baking flour blend 1 to 1.
How to make the Best Garlic Pull Apart Bread from scratch
As always, I recommend checking out the recipe video and this step-by-step instruction first. Then you’ll find the full recipe with exact measurements in the recipe card below!
Step 1: Making the yeast dough
Start by whisking together the flour, dry yeast, and salt in a large bowl. Then add the lukewarm water-soy milk mixture, olive oil, and agave syrup and mix with a wooden spoon until it comes together. Now knead with your hands or with a stand mixer for at least 5 minutes until a smooth and elastic dough forms. Then shape it into a ball, brush with a little oil and let it rise, covered, in a large bowl for about 1 hour, until it has doubled in size.
Step 2: Making the wild garlic herb butter
Meanwhile, chop the wild garlic and mix it with the vegan butter, salt, pepper, and nutritional yeast flakes in a bowl.
Step 3: Assemble the pull apart bread
Once the dough has doubled in size, knead it again briefly. Then divide into 8-12 equal pieces and shape each piece into a flat circle. Spread the garlic butter onto each circle and fold together. Then arrange side by side in a loaf pan lined with parchment paper and let rest, covered, for another 20 minutes. Meanwhile, you can preheat the oven.
Step 4: Bake your homemade bread!
Optionally, brush your garlic and herb pull-apart-bread with a little soy milk (mixed with a pinch of turmeric) for a shiny golden color and bake for 30 minutes. Remove from oven and let cool slightly. Then lift it out of the pan using the overhanging parchment paper. Serve and enjoy!
Make-Ahead, Storing, and Freezing
If you want this freshly baked as a breakfast treat, make the dough a day ahead until step 3. Make sure to cover the bowl with plastic wrap before refrigerating. Keeping it cold in the fridge will slow down the rising process. You can complete the rest of the steps the following day and serve it by breakfast time! The aroma will wake everyone in the house for sure.
For any left-overs, place in a bread container or plastic bag to keep the moisture in. It stays good at room temperature for 2 days and 5 days if refrigerated. To reheat, just place back in the oven for a few minutes until the bread softens again. It also freezes well for future days!
This Vegan Garlic Pull Apart bread recipe is:
- Dairy-free and eggless
- Easy and fun to make
- Gluten-free possible
- Soy-free possible
- Perfect for potlucks and parties
- Super satisfying and savory!
More Homemade Vegan Bread Recipes to try
- No Knead Dutch Oven Bread
- Spelt Carrot Bread
- Buckwheat Chia Bread
- Vegan Low Carb Keto Bread
- Homemade Bagels
- Vegan Burger Buns
- Best Vegan Pizza Dough
- Easy Vegan Naan Bread
- Vegan Foccacia
- Homemade Tortillas
- Vegan Braided Bread
- Best Vegan Banana Bread
- Vegan Chocolate Brioche Buns
If you try this vegan garlic herb pull apart bread recipe, please leave me a comment anbud a rating because I‘d love to hear your feedback! And if you take a photo of your homemade bread and share it on Instagram, please tag me @biancazapatka and use the hashtag #biancazapatka to make sure I don’t miss your post! Happy baking! 🙂
Garlic Pull Apart Bread with Herb ButterAuthor:
- 4 cups (500 g) all-purpose or spelt flour
- 2 tsp (7 g) dry yeast or ½ cube fresh yeast (21 g)
- 2 tsp salt
- ⅔ cup (150 ml) water
- ⅓ cup (100 ml) soy milk
- 3 tbsp (40 ml) olive oil or other vegetable oil
- 1 tsp agave syrup or other syrup/sugar to taste
- 2.8 oz (80 g) wild garlic or other fresh herbs, *see recipe notes
- 5.3 oz (150 g) vegan butter
- 1 tsp salt or to taste
- ½ tsp ground pepper
- 2 tbsp nutritional yeast flakes or vegan parmesan, optional
For brushing (optional)
- 2 tbsp soy milk
- a pinch of turmeric
*Note: Check out the recipe video + step-by-step photos in the blog post above! Also, I recommend measuring the ingredients in grams and ml as this is more exact!
- Warm the water and soy milk to a temperature of about 98-104 °F (37-40 °C).
- In a large bowl, whisk together the flour, dry yeast, and salt. Then add the lukewarm water-soy milk mixture, olive oil, and agave syrup and mix with a wooden spoon until it comes together. Then knead with your hands or with a stand mixer for at least 5 minutes until a smooth and elastic dough forms.
- Then shape the dough into a ball, brush with a little oil and let it rise, covered, in a large bowl for about 1 hour, until it has doubled in size.
- Meanwhile, chop the wild garlic and mix it with the vegan butter, salt, pepper, and nutritional yeast flakes in a bowl.
- Line an 11.8x4.3-inch loaf pan (or similar size) with parchment paper or grease it well.
- Once the dough has doubled in size, knead it again briefly. Then divide into 8-12 equal pieces and shape each piece into a flat circle.
- Spread the herb butter onto each circle of dough and fold together (see step-by-step pictures above). Then arrange side by side in the prepared loaf pan and let rest, covered, for another 20 minutes.
- Meanwhile, preheat the oven to 392 °F (200 °C).
- Optionally, brush the bread with a little soy milk (mixed with a pinch of turmeric) for a shiny golden color and bake for 30 minutes.
- Remove from oven and let cool slightly. Then lift it out of the pan using the overhanging parchment paper.
- Serve as a side dish with a fresh salad and enjoy!
- Flour: Instead of all-purpose or spelt flour, you can use a 1:1 gluten-free flour blend. Whole grain flour will make the bread more dense and less fluffy. Therefore a mixture of wholegrain and light flour would be better.
- Soy milk: Soy milk works best for vegan baking. However, allergy sufferers can also use other plant-based milks or simply use more water.
- Yeast: Instead of dry yeast, you can also use fresh yeast. However, this must first be dissolved in the lukewarm liquid + syrup and then set aside for 5 minutes until the mixture begins to foam. Then mix with the other ingredients and knead.
- Agave syrup: any other syrup or sugar can be used too, such as maple syrup, date syrup, granulated sugar, brown sugar or coconut sugar. Since sugar feeds the yeast, a sugar substitute is not suitable.
- Herb Butter: you can really get creative here and mix any herbs you like. For traditional herb butter, use 2-4 cloves of garlic and 50 grams of parsley or basil. Alternatively, you can replace the herb butter with your favorite pesto.
- For more helpful information, including storage, freezing and make-ahead tips, read the text above the recipe card.
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