Vegan Pesto Bread

Vegan pesto bread – this delicious vegan pesto bread wreath is easier to make than it looks and is addictively good!

Soft white bread is filled with layers and layers of vegan pesto meaning that every bite is full of flavour. It is crusty on the outside, soft on the inside and perfect for dunking!

I originally posted the recipe for this pesto bread wreath way back in 2014! It was well overdue some shiny new photos and a vegan makeover.

This vegan pesto bread is a recipe that I make often; it is actually very simple to make but it looks so impressive, and the flavour and texture are incredible.

The bread is soft and fluffy on the inside with a crisp crust. Every bite is full of pesto flavour and it pulls apart easily so is great for dunking in soups or dips.

What Do I Need To Make Vegan Pesto Bread?:

Bread flour: White bread flour helps to give this vegan pesto bread it's soft, fluffy, chewy texture. Plain (all-purpose) flour will also work though the texture isn’t quite the same. I don’t recommend using wholemeal flour as that will make the bread too dense.

Instant yeast: I always prefer to use instant yeast when making bread as it can just be added straight to the flour and doesn’t need to be activated first. See below for instructions if you only have active dry yeast.

Salt: You simply cannot make good bread without salt. Don’t omit it.

Sugar: A little bit of sugar feeds the yeast, helping the dough to rise. Either caster or granulated is fine.

Olive oil: Adding some fat to the dough in the form of olive oil helps keep the bread soft and adds flavour. Go for a mild one, not extra virgin. You can also swap the olive oil for any other neutral oil.

Pesto: You will either need a jar of vegan friendly pesto, or about 190g of homemade pesto. Both of these options work well. I tend to use shop bought for ease (Sacla).

How To Make Vegan Pesto Bread:

(Full measurements and instructions can be found in the recipe card at the bottom of the page)

Place the bread flour in a large bowl (or the bowl of a stand mixer fitted with a dough hook), add the yeast to one side and the salt and sugar to the other (if salt comes into direct contact with the yeast it can kill it).

Pour in the olive oil and two thirds of the water, mix together to make a shaggy dough. Add more water gradually until it all comes together into a sticky, but not wet, dough. You may not need to add all of the water or you may need a little more.

Turn the dough out onto an un-floured surface and knead for about 10 minutes until it is smooth and elastic.

If you have a stand mixer you can just go ahead and let that do the kneading for you on a medium speed for 5-10 minutes.

The dough is ready when it is smooth and elastic, it should pass the windowpane test. It will become less sticky as you knead but should still feel slightly tacky.

Place the ball of dough into a lightly oiled bowl and cover. Leave it to rise until it is doubled in size, about 1-2 hours in a warm spot or overnight in the fridge.

Once the dough has risen, knock it back then roll it out on a lightly floured surface into a rectangle approx. 30 x 45cm. Spread the pesto evenly all over the dough, leaving a 2cm border around the edge.

Starting at the long edge closest to you, roll the dough up tightly but gently, like a swiss roll, into a log.

Line a baking sheet with baking parchment or sprinkle it with semolina, transfer the roll of dough to the baking sheet and, using a sharp knife or bench scraper, cut the roll in half lengthwise.

Turn the two halves so that the cut side is facing up then lay one over the other so that they make an X shape.

Twist them together by laying one side over the other, keeping the cut side up, until all of the dough is twisted and you are left with a braid.

Loop the braid round into a wreath shape and pinch the ends together.

Loosely cover and leave to rise for about 45 minutes until it is puffy and increased in size. The dough should spring back slowly if you gently press it with a finger, if it springs back quickly then it needs a little longer.

You may find that while the dough is rising you get lots of oil from the pesto puddling on the baking sheet, if this happens, gently blot it up with some kitchen roll.

When the dough has proved, place in the centre of the oven and bake for 25-35 minutes until it is golden brown and baked through.

If it starts to colour too quickly, cover loosely with some tin foil. Once baked transfer to a wire rack to cool.

Top Tips:

For the best results make sure that you follow the recipe closely. As always, I highly recommend weighing your ingredients using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them. A gram is always a gram, but a cup won’t always measure out the same amount.

Make sure that your yeast isn’t out of date! Old yeast can lead to bread that doesn’t rise.

Don’t be tempted to add more flour to the dough, it is supposed to be a bit soft and sticky. If you add too much flour the pesto bread will end up being dry and dense, not light and fluffy.

The rising time of the dough will vary depending on how warm it is; on hot days it will rise much faster than on cold ones.

Bread flour will give you the best texture; but you can use plain (all-purpose) flour instead if you don’t have any. I don’t recommend using wholemeal/whole wheat flour as that will result in dense, heavy bread.

You can make this vegan pesto bread all in one day, or you can make the dough in the evening and place it (covered) in the fridge to rise overnight then continue with the rest of the recipe in the morning. In this case the second rise may take longer as the dough will be cold.

This vegan pesto bread is best eaten on the day it is baked but it will keep in an airtight container for a couple of days.

What Kind Of Yeast?:

I always use instant yeast when I am baking bread as it doesn’t need to be activated in liquid first, you can just add it straight to the flour. I highly recommend buying instant yeast if possible.

If you are only able to get active dry yeast then you can still use it but the method will be a little different.

Stir 10g (3 tsp) of active dry yeast and the sugar into the lukewarm water. Let it sit for 10-20 minutes until it has become bubbly then proceed with the rest of the recipe as written.

How To Speed Up The Rising Time:

If your room temperature is cold and you want to speed up the rising time a bit then you can heat the oven up on it’s lowest temperature for a couple of minutes then switch it off and open the door for 30 seconds to let some of the heat out.

Hold your hand in there for a few seconds to make sure it isn’t too hot. It should feel warm but not hot, like a warm summer day kind of temperature. If it is too hot it will kill the yeast so be careful!

Place the covered dough in the oven and shut the door. If it is a really cold day then you may need to warm the oven up again after a while but I usually find that once is enough.

Alternatively, place a bowl or loaf tin in the bottom of your (cold, switched off) oven and place the covered dough on the middle shelf. Fill the bowl with boiling water and close the oven door. The steam will create a warm environment for the dough to rise.

How To Tell When Vegan Pesto Bread Is Baked:

The best way to tell if bread is baked properly is to check the internal temperature with a probe thermometer. It should reach at least 90°C/194°F.

Overbaked bread will be dry and if it is under-baked then you will be eating raw dough, yuck! It is impossible to give a one-size-fits-all baking time as all ovens vary.

I really do recommend investing in a probe thermometer, it is an incredibly handy kitchen tool!

If you don’t have a thermometer then a toothpick inserted into the centre of the loaf should go in and out smoothly with little resistance and come out clean.

Can I Freeze This Vegan Pesto Bread?:

Yes, this vegan pesto bread freezes well, either as a whole loaf or in slices. Allow it to cool completely before freezing and freeze on the day it is baked to preserve freshness.

It should be frozen in an airtight container or well wrapped to protect from freezer burn. Allow it to defrost at room temperature.

If you have frozen the whole loaf you can refresh it in a low oven for 5-10 minutes before serving (once it has defrosted).

Can I Make It Gluten-Free?:

No, I’m afraid that you cannot use gluten free flour. Making gluten free bread is tricky and the entire recipe would need reworking. Gluten free baking is not my area of expertise so I cannot advise you.

It is best to use a recipe that is designed to be gluten free rather than trying to adapt a non gluten free recipe.

More Vegan Bread Recipes:

If you tried this recipe let me know how it went! Rate it, leave a comment or tag @domestic_gothess on Instagram and hashtag it #domesticgothess

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