Garlic & Leek Twist Bread
Delicious fluffy and light babka twist savoury bread with a leek and garlic butter filling. All vegan friendly, perfect to serve with soups, stews or to dip in hummus.
Ingredients
For the dough:
- 400 g cups plain flour around 2 cups
- 7 g Fast action yeast 1 sachet
- 1 tbsp caster sugar to feed the yeast
- 1 tsp salt
- 210 ml room temperature oat milk ¾ cup
- 60 ml olive oil 2 tbsp
For the filling:
- 100 g vegan margarine ¼ cp
- 1 medium leek around 150-200g
- 1 tsp garlic powder
- 1 tsp dried parsley
- 1/4 tsp salt
Instructions
- Add the luke warm milk, sugar and yeast into a bowl and leave for around 5 minutes to froth
- Add the flour, and salt to a large mixing bowl, then once the milk and yeast have reacted, pour those into the mixing bowl with the olive oil and bring together with a spoon or your hands
- Move to a floured work surface and knead by hand for 5-7 minutes until, you can also add the dough to a machine and knead for the same amount of time
- Clean out the mixing bowl, then add a few drops of olive oil, place the kneaded dough within the bowl, cover and leave in a warm place for around 1 ½ hours
- Prepare the filling by finely chopping the leek then beating into the margarine, add the salt, pepper, parsley and garlic powder and mix until combined then leave aside
- After the dough has risen, knock it back and roll onto a floured surface. Using a rolling pin, roll it out into a rectangle shape, around 2-3cm thick
- Spread the butter and leek filling onto the surface of the rolled out dough leaving just a thin border
- Roll the dough lengthways, to make a long sausage shape, then using a sharp knife carefully slice down the middle (also lengthways) to it should leave you with two long strands
- Overlap the two strands, keeping the exposed filling facing towards you (this will help the butter ooze out and bake) then place in a large loaf tin, cover with a tea towel and leave to rise for a further 30 minutes
- Preheat the oven to 190º then place the risen dough in for 25 minutes, then cover with baking foil and bake for a further 20-25 minutes
- Allow to cool and enjoy!