A vegan rosemary garlic rye bread, simply braided for a beautiful twist and holiday flair. With whole grain rye flour, olive oil, and plenty of rosemary.
- 1/4 cup warm water
- 1 teaspoon maple syrup
- 2 1/4 teaspoon dry yeast
- 1 cup room temperature water
- 1/4 cup olive oil
- 1 1/2 teaspoons sea salt
- 2 tablespoons fresh rosemary, minced
- 3 cloves garlic, minced
- 1 cup whole-grain rye flour
- 1 1/2 – 2 cups light spelt flour
- Add the 1/4 cup of warm water and maple syrup to a large mixing bowl. Sprinkle to yeast over the water and let the yeast activate for 15 minutes, until foaming.
- Stir the 1 cup of water, olive oil, salt, rosemary, garlic, and rye flour into the large bowl.
- Add the spelt flour 1/2 cup at a time, stirring between each addition, until the dough becomes too difficult to stir. Turn the dough out onto a well floured surface and knead, adding flour as kneaded, for about 8-10 minutes or until a soft dough forms.
- Add a teaspoon of oil to a large bowl and place the dough into the bowl, turning a few times to coat it in oil. Cover the bowl with a plate and set in a warm (not hot) place to proof for an hour, or until doubled in size.
- Once the dough has risen, gently punch it down. Separate into two approximately equal pieces, and then separate each piece into 3, 4, or more to make two braided loaves in whichever form you prefer.
- Line a large baking sheet with parchment paper and place the braided loaves into the sheet. Cover lightly with a tea towel and set into a warm place to rise again for 30 minutes.
- While the dough is proofing the second time, preheat the oven to 190C / 375F. Once the oven is hot, bake the bread for 30-35 minutes or until golden brown.
- Cool the loaves for about 5 minutes on the baking sheet before removing and cooling on a rack. Serve warm if possible.
Keywords: rosemary garlic rye bread