Have you already thought about the bread basket for the holidays?
This vegan pull apart bread is perfect to enjoy with your loved ones around a festive table.
Pull apart bread originated as a sweet version with cinnamon and butter cream from Anglo-Saxon countries. “Pull apart” in English literally means “that comes apart”, because even without knives, you can tear off slice by slice of the bread.
The original versions naturally contain milk and butter, but I assure you that this vegan version of savory accordion bread, with classic pesto and olive pâté is delicious.
To make it, I used the Panasonic bread maker SD – Y2550, in this case, I kneaded and let it rise in the machine and then shaped it by hand.
For the flours, I chose the line Alta cucina e farina by Agugiaro and Figna.
If you also like using the bread machine, you can find other recipes on the blog, for example, you can see the pumpkin focaccia.
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- Difficulty: Medium
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 2 Hours 30 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for Vegan Pull Apart Bread with Bread Machine
- 1 1/2 cups whole wheat flour (Mora)
- 3/4 cup flour (Vigorosa)
- 3/4 cup flour (Panfocaccia)
- 3 1/2 tbsp dried sourdough starter
- 1 1/4 cups water
- 1 1/2 tbsp extra virgin olive oil
- 1 tsp rice malt
- 1 tsp sea salt
- to taste chia seeds (and hemp seeds or mixed seeds)
Tools
- Bread Machines
Preparation for Vegan Pull Apart Accordion Bread
Remove the pan from the bread machine, pour in the flours and dried sourdough starter, mixing them together.
Gently add the water mixed with malt and insert the pan back into the machine.
Start program 30, which is just kneading and lasts about 20 minutes. After a few minutes, also add the oil and, if possible, almost at the end of the kneading, add the salt, letting it fall along the edges.
When the machine has finished kneading and beeps, choose program 31 for proofing only. Since it is a natural leavening, I preferred to set 2 hours of proofing.
After two hours, gently overturn the dough from the pan onto a floured work surface.
Deflate gently and roll out into a rectangle of about 12×16 inches
Spread with classic pesto and green olive pâté. Cut strips similar in width to the loaf pan you will use.
Now make a cut in the middle, then fold each piece over itself. You should have many equal and doubled squares, which you will brush with oil before placing them in the mold lined with parchment paper.
Oil and sprinkle with chia and hemp seeds, cover well, and leave in a warm place to rise for another couple of hours, or until doubled.
Bake in the oven at 392°F for about 30 minutes, remove from the oven, remove from the mold otherwise the bread will get moist, and let it cool on a wire rack.
Storage Tips
As usual, let the bread cool well, store it in a paper bag and then also cover it with a plastic bag. It keeps for a couple of days out of the refrigerator.
You can also freeze it in slices.
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Article and Photos: Copyright © All Rights Reserved Timoelenticchie by Daniela Boscariolo
