Description
This Vegan Pesto Bread Wreath is a beautifully braided, soft and fragrant bread perfect for sharing. Filled with a rich macadamia basil pesto and decorated with toasted nuts and cherry tomatoes, it combines fresh herb flavors with the comforting texture of homemade bread. Ideal for gatherings, it bakes to a golden perfection with a tender crumb and a deliciously nutty, garlicky filling.
Ingredients
Scale
Macadamia Basil Pesto (125g)
- 2 cups (40g) packed basil leaves (can substitute half with other green herbs or leafy greens)
- ¼ cup (35g) Australian macadamias
- 1 tablespoon lemon juice, to taste
- 3 tablespoons nutritional yeast, to taste
- 1-2 cloves garlic, to taste
- ½ teaspoon salt, to taste
- ¼ – ½ cup (65g-125g) extra virgin olive oil
Wreath Dough
- 2 ½ – 3 cups (315 – 375g) all-purpose plain flour or bread flour (start with less flour and add more if needed)
- ⅔ cup (165g) dairy-free milk, warm
- ½ cup (115g) vegan butter, room temperature
- 2 tablespoons (25g) granulated sugar
- 1 tablespoon (10g) instant dry yeast
- 1 tablespoon dried herbs of choice (e.g., dried oregano, basil, rosemary)
- Pinch of salt, if not using salted butter
To Decorate
- Melted vegan butter
- Whole and crushed macadamia nuts
- Cherry tomatoes
Instructions
- Make the pesto: Optional: Toast the macadamias on a dry frying pan for 5 minutes or until fragrant. Add basil, toasted macadamias, lemon juice, nutritional yeast, garlic, and salt to a food processor. Process until broken down. Slowly drizzle in olive oil while processing until a thick paste forms. Stop to scrape down the sides as needed. Taste and adjust seasoning. Set aside.
- Make the dough: Add flour, warm dairy-free milk, vegan butter, sugar, instant dry yeast, dried herbs, and salt (if using unsalted butter) to a stand mixer bowl or large mixing bowl. Knead with the dough hook attachment for 5-10 minutes until soft and stretchy, or mix by hand with a wooden spoon and then knead on a floured surface until soft and stretchy. Adjust flour or milk if dough is too sticky or dry. Place dough in a clean bowl, cover with a tea towel, and set in a warm place for 1-2 hours until doubled in size. Alternatively, refrigerate overnight for a slower rise.
- Assemble the wreath: Dust a surface with flour. Roll dough into a rectangle about 60 x 20 cm (24 x 8 inches). Spread pesto on two-thirds of the dough near one edge, leaving one-third bare. Fold the bare third over the middle third, then fold the remaining third over to cover the pesto. Cut dough into 3 long strips and turn strips so filling faces up. Braid tightly from the middle outward. Form braid ends together into a circular wreath, transferring to parchment paper if not already on it. Cover with tea towel and let rest for at least 1 hour, until increased in size by 20%.
- Bake the wreath: Preheat oven to 180°C (350°F). Bake wreath for 25-30 minutes until lightly golden and firm to the touch, bouncing back quickly when pressed. Cool on the baking tray.
- Decorate and serve: Brush warm wreath with melted vegan butter. Sprinkle with whole and crushed macadamia nuts and decorate with cherry tomatoes. Slice and enjoy warm or at room temperature. Store in an airtight container at room temperature for 1 day or refrigerate up to 3 days, warming before serving if desired.
Notes
- Instant yeast does not require proofing; if using other yeast types, proof with warm milk and sugar until bubbly before adding.
- For easier shaping, refrigerate dough overnight. Bring to room temperature before assembling.
- If dough is too soft to handle, chill in fridge for at least 30 minutes.
- If oven has hot spots causing excessive browning, cover wreath loosely with aluminum foil.
- The wreath is best eaten the day it is baked for freshness and texture.
Nutrition
- Serving Size: 1 slice (approximately 1/12th of wreath)
- Calories: 210 kcal
- Sugar: 3 g
- Sodium: 180 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 0 mg
