Vegan Country Split Bread
Rustic, hearty, and plant-based, Vegan Country Split Bread is the perfect centerpiece for any meal or a delicious stand-alone treat. This artisan-style loaf combines simple pantry staples like all-purpose flour, olive oil, and a touch of maple syrup to create a subtly sweet, tender crumb with a golden, crusty exterior. The traditional kneading and rising process ensures a light yet structured texture, while the signature split down the center not only elevates its rustic charm but also enhances even baking. With only 120 minutes of prep and 30 minutes in the oven, this homemade vegan bread is surprisingly approachable and perfect for slicing, toasting, or pairing with your favorite plant-based spreads and soups. Ideal for both seasoned bakers and beginners, this recipe transforms your kitchen into a country bakery, one slice at a time.
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Recipe Information
Ingredients
- 500 grams all-purpose flour
- 7 grams active dry yeast
- 300 milliliters warm water
- 30 milliliters extra virgin olive oil
- 15 milliliters maple syrup
- 10 grams salt
Instructions
In a small bowl, combine the warm water and maple syrup. Sprinkle the active dry yeast on top and let it sit for about 10 minutes until frothy.
In a large mixing bowl, combine the flour and salt. Make a well in the center and add the olive oil and the yeast mixture.
Mix the ingredients together using a wooden spoon until a rough dough forms.
Turn the dough out onto a lightly floured surface and knead for about 10 minutes until the dough is smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until it has doubled in size.
Preheat your oven to 220°C (430°F) and place a baking stone or an upside-down baking sheet in the oven to heat.
Once the dough has risen, punch it down to remove any air bubbles and turn it out onto a floured surface.
Shape the dough into a ball by folding the edges into the center. Flip it over so the seam side is down.
Place the shaped dough onto a piece of parchment paper and let it rise for another 30 minutes until puffy.
Before baking, dust the top of the loaf with flour and cut a 1/2-inch-deep slash down the center using a sharp knife.
Transfer the dough with the parchment paper onto the preheated baking stone or sheet in the oven.
Bake for 30 minutes or until the bread is golden brown and sounds hollow when tapped on the bottom.
Let the bread cool on a wire rack before slicing and serving.
Nutrition Facts
Calories |
2131 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.2 g | 43% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3946 mg | 172% | |
| Total Carbohydrate | 397.5 g | 145% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 14.3 g | ||
| Protein | 54.3 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 70 mg | 5% | |
| Iron | 23.5 mg | 131% | |
| Potassium | 677 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
