Vegan Rustic Tomato Bread
Elevate your bread-baking game with this Vegan Rustic Tomato Bread, a hearty, aromatic loaf bursting with Mediterranean-inspired flavors. Made with sun-dried tomatoes, fragrant dried herbs like oregano and basil, and a hint of optional garlic powder, this no-animal-product bread boasts an irresistibly savory profile and a rustic, crusty finish. The dough is easy to prepare, involving minimal kneading for a perfect texture, and bakes to golden brown perfection in just 35 minutes. Whether served warm with olive oil, paired with soups, or used in gourmet sandwiches, this wholesome vegan bread is a delightful addition to any meal. Perfect for bread lovers seeking a plant-based twist, this recipe combines simple ingredients with delicious results.
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Recipe Information
Ingredients
- 3.5 cups All-purpose flour
- 1.5 cups Warm water
- 1 packet Active dry yeast
- 1 teaspoon Sugar
- 2 teaspoons Salt
- 2 tablespoons Olive oil
- 0.5 cup Sun-dried tomatoes (packed in oil), chopped
- 1.5 tablespoons Mixed dried herbs (such as oregano and basil)
- 0.5 teaspoon Garlic powder (optional)
Instructions
In a large mixing bowl, dissolve 1 tablespoon of sugar in 1.5 cups of warm water. Sprinkle one packet of active dry yeast over the water and let it sit for about 5-10 minutes or until it becomes frothy.
Add 2 tablespoons of olive oil, 2 teaspoons of salt, and 3.5 cups of all-purpose flour to the yeast mixture. Mix until a shaggy dough forms.
Add 0.5 cup of chopped sun-dried tomatoes, 1.5 tablespoons of mixed dried herbs, and 0.5 teaspoon of garlic powder (optional) to the dough.
Turn the dough out onto a floured surface and knead by hand for about 8-10 minutes until it becomes smooth and elastic. Alternatively, you can use a stand mixer with a dough hook attachment for about 6 minutes.
Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm area for approximately 1 hour or until it has doubled in size.
Preheat your oven to 375°F (190°C). Gently punch down the dough to release the air, then shape it into a round loaf.
Place the loaf onto a baking sheet lined with parchment paper. Allow it to rest for another 20 minutes, uncovered.
Before baking, make a few shallow slashes on top of the loaf with a sharp knife. This helps the bread expand while baking.
Bake in the preheated oven for 30-35 minutes or until the crust is golden brown and the bread sounds hollow when tapped on the bottom.
Remove from the oven and let it cool on a wire rack before slicing and serving.
Nutrition Facts
Calories |
2427 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.9 g | 108% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5790 mg | 252% | |
| Total Carbohydrate | 359.7 g | 131% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 22.2 g | ||
| Protein | 55.0 g | 110% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 185 mg | 14% | |
| Iron | 26.3 mg | 146% | |
| Potassium | 2452 mg | 52% | |
*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.
