An adorable and delicious patchwork of flavours and textures! Something for everyone with this tasty variety of nuts and seeds wrapped in a warm, vegan, yeast pull-apart bread!
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| Prep Time | 30 minutes |
| Cook Time | 30 + minutes |
| Passive Time | 60-90 minutes |
| Servings |
large loaf
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Ingredients
- 3 flax "eggs" Combine 3 Tablespoons of ground flaxseed with 9 Tablespoons of warm water and let sit for a few minutes.
- 1 cup oat milk, or other unsweetened, unflavoured plant milk
- 1/4 cup vegan butter
- 3 1/2 cups unbleached flour or bread flour
- 1/4 cup potato flour
- 1 Tablespoon sugar
- 1 1/4 teaspoons salt
- 1 package instant or fast rise yeast 2 1/4 teaspoons
For dipping
- 1/4 cup melted vegan butter
- 1/4 teaspoon garlic powder
- 2 cloves fresh garlic, minced optional but delicious
- a variety of seeds/nuts/herbs See suggestions in instructions.
Ingredients
For dipping
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Instructions
- Make the flax eggs and set aside.
- Warm the milk and butter in the microwave for a few seconds. It should feel quite warm, but not too hot.
- In a large mixing bowl with a kneading attachment, add the warm milk/butter and the flax eggs. Mix to combine.
- In another bowl, stir together the dry ingredients. Add this mixture to liquids in the mixing bowl and knead until a smooth, soft dough forms. Add a little more flour as you are going to help the dough form a ball and pull away from the sides of the bowl. This will take about 10 minutes.
- (At this point, you could choose to put this dough, in a greased bowl, covered, into the fridge overnight. Let it warm to room temperature when you want to use it, then shape, raise, and bake it as outlined.)
- While the dough is resting, set up a number of small containers to have your toppings in.
- Melt 1/4 cup of vegan butter with 1/4 teaspoon garlic powder ( and two cloves fresh minced garlic if you are a garlic fan) in a shallow bowl.
- In each of several bowls, prepare a small amount (3-4 Tablespoons) of each chosen topping. I used: -sliced almonds, crumbled a little. -poppy seeds -sesame seeds -black sesame seeds -vegan parmesan -sunflower seeds -fresh dill (I also tried dried oregano and parsley. They tasted good but went a little more brown than green when cooked.)
- When dough is ready to shape, cut the dough in half and keep cutting each chunk in half until you have 32 pieces.
- Generously grease a bundt pan with oil.
- Dip each piece of dough in the melted butter and then into one of the bowls of coating. I like to roll them around in the topping for more flavour and texture. Just be sparing with the poppy seeds. Arrange the different varieties so that you have a patchwork. Just avoid two of the same being side by side.
- Once all dough is in the pan, drizzle the remaining butter over the top and cover. In a warm place, cover and let this rise for about an hour or until nearly doubled in size.
- Heat oven to 350 degrees F.
- When loaf has risen, bake in the middle of the oven for about 30-35 minutes, until deep golden brown. Don't underbake.
- Remove from oven and let sit for a few minutes. Run a sharp knife around the edges to loosen. Turn the bread upside down on a serving plate and serve warm! Enjoy!
Recipe Notes
This warmed up well the next day, wrapped in tin foil in a warm oven for a few minutes. Have fun creating your own patchwork quilt of deliciousness!
