Print

Vegan Pesto Bread Wreath Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 72 reviews

This Vegan Pesto Bread Wreath is a beautiful and delicious centerpiece featuring a soft, fluffy bread braided with a flavorful macadamia basil pesto. Perfect for sharing, this recipe combines the vibrant herbal notes of fresh basil, creamy macadamias, and a hint of garlic in a dairy-free, vegan bread. The wreath is baked to golden perfection, then decorated with melted vegan butter, whole and crushed macadamia nuts, and juicy cherry tomatoes for an inviting presentation that’s ideal for any gathering or festive occasion.

Ingredients

Macadamia Basil Pesto

  • 2 cups (40g) packed basil leaves (can substitute half with other green herbs or leafy greens)
  • ¼ cup (35g) Australian macadamias
  • 1 tablespoon lemon juice, to taste
  • 3 tablespoons nutritional yeast, to taste
  • 1-2 cloves garlic, to taste
  • ½ teaspoon salt, to taste
  • ¼ – ½ cup (65g-125g) extra virgin olive oil

Bread Wreath Dough

  • 2 ½ – 3 cups (315 – 375g) all-purpose plain flour or bread flour (start with less and add more if needed)
  • ⅔ cup (165g) dairy-free milk, warm
  • ½ cup (115g) vegan butter, room temperature
  • 2 tablespoons (25g) granulated sugar
  • 1 tablespoon (10g) instant dry yeast
  • 1 tablespoon dried herbs of choice (e.g., dried oregano, basil, rosemary)
  • Pinch of salt (if not using salted vegan butter)

To Decorate

  • Melted vegan butter
  • Whole and crushed macadamia nuts
  • Cherry tomatoes

Instructions

  1. Make the pesto: Optionally toast the macadamias in a dry frying pan for about 5 minutes until fragrant to enhance their nuttiness. Place basil, toasted macadamias, lemon juice, nutritional yeast, garlic, and salt into a food processor and process until roughly broken down. Gradually drizzle in the olive oil while processing until you achieve a thick, creamy pesto paste. Pause to scrape down the sides if needed. Season to taste and set aside.
  2. Make the dough: Combine all dough ingredients in the bowl of a stand mixer fitted with the dough hook, or in a large mixing bowl if mixing by hand. Knead using the mixer for 5-10 minutes until the dough is soft, elastic, and stretchy. If kneading by hand, mix with a wooden spoon and transfer to a floured surface to knead until soft and stretchy. Adjust flour or milk to correct consistency if dough is sticky or dry.
  3. First rise: Place the dough in a clean, lightly oiled bowl and cover with a tea towel. Leave it in a warm spot for 1-2 hours until it doubles in size. Alternatively, refrigerate overnight in an airtight container for a slower fermentation and easier shaping the next day.
  4. Assemble the wreath: Dust a clean surface with flour and roll the dough into a 60 x 20 cm (24 x 8 inch) rectangle. Spread pesto over two-thirds of the dough, leaving one-third bare. Fold the bare third over the middle third, then fold the remaining third on top to encase the pesto. Using a sharp knife, slice the dough lengthwise into three long strips with the filling facing up. Braid the strips tightly from the middle outward. Bring the ends together to form a circular wreath shape and place on parchment paper. Cover again and allow to rest in a warm place for at least 1 hour until the dough grows by 20% in size.
  5. Bake the wreath: Preheat the oven to 180°C (350°F). Bake the wreath for 25-30 minutes or until golden brown and firm to the touch, bouncing back on gentle pressure. If it browns too quickly, tent with foil to prevent burning. Remove and let cool on the baking tray.
  6. Decorate and serve: Brush the baked wreath with melted vegan butter, scatter whole and crushed macadamia nuts and cherry tomatoes over the top for garnish. Slice the bread and serve warm or at room temperature. Best enjoyed the day it is made or stored airtight at room temperature for 1 day or refrigerated up to 3 days.

Notes

  • You can use spreadable vegan butter, but you may need to add a bit more flour to the dough to compensate for additional moisture.
  • Instant yeast does not require proofing. If using other yeast types, proof them in warm dairy-free milk with a pinch of sugar until bubbly before using.
  • For convenience and improved dough handling, refrigerate the dough overnight in an airtight container and shape it the next day.
  • If dough is too soft to shape properly, chill it in the fridge for at least 30 minutes before proceeding.
  • If your oven has hot spots and the wreath is browning too fast, cover it loosely with aluminum foil to prevent over-browning while baking.

Find it online: https://flavorspath.com/vegan-pesto-bread-wreath-recipe/