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As good as store-bought bread can be, nothing compares to the satisfaction of making and enjoying your own. Many home bakers find themselves struggling, especially at high altitudes, where achieving that perfect loaf can feel impossible. Instead of light, airy breads with crunchy crusts, they often end up with dense, unappetizing bricks, leading some to abandon baking altogether in favor of store-bought options. However, for those returning to lower elevations, the joy of baking can be rekindled. This delightful recipe for walnut bread with sun-dried tomatoes and roasted garlic is a perfect way to dive back into the art of bread-making. And for those who may not enjoy these particular ingredients, feel free to customize it with your favorites!
Fresh Bakery-Like Walnut Bread With Sun-dried Tomatoes and Roasted Garlic [Vegan]
Ingredients You Need for Fresh Bakery-Like Walnut Bread With Sun-dried Tomatoes and Roasted Garlic [Vegan]
- 1 1/4 cup old-fashioned rolled oats
- 1 cup boiling water
- 1 package dry yeast
- 1/4 cup warm water
- 1 1/2 cups vegan buttermilk (nut milk, plus 1 tbsp. lemon juice or apple cider vinegar)
- 1 tbsp. agave nectar
- 3 tbsp. walnut oil
- 2 tsp. salt
- ~4 cups all-purpose flour
- 2 cups whole wheat pastry flour
- 1 cup walnuts, chopped
- 1/2 cup sun-dried tomatoes (not oil-packed), rehydrated in hot water, drained and chopped
- 1 head garlic, roasted and cloves squeezed out of skin
How to Prepare Fresh Bakery-Like Walnut Bread With Sun-dried Tomatoes and Roasted Garlic [Vegan]
- In a food processor, process oats until coarsely chopped. Place oats in a medium-sized bowl and pour hot water over them and let sit for about 10 minutes, stirring occasionally.
- In a large bowl, dissolve yeast in 1/4 cup warm water and let sit until frothy. Add the buttermilk to the oat mixture and stir; then add in the agave nectar and walnut oil. Add this mixture to the yeast in the large bowl.
- Add the salt and about 3 cups of the all-purpose flour and all of the whole wheat pastry flour to the yeast mixture. Mix and knead until smooth – adding more flour as needed. When the dough is smooth and elastic (about 8-10 minutes), fold and knead in the walnuts, sun-dried tomatoes and garlic.
- Place the dough in a large bowl that has been lightly coated with cooking spray. Cover and let rise for about an hour or until doubled in size.
- Preheat the oven to 400F and line a baking sheet with parchment paper. Punch down the dough and divide it in half. Divide each half into three equal portions. Cover three of the pieces while you work with the other three. Roll each third into a rope that is about 14″ in length. Place the ropes lengthwise on one half of the baking sheet. Pinch one end together and then braid the ropes, pinching the end to seal. Repeat this procedure with the other half of the dough. Cover and let rise for about 30 minutes.
- Spritz the dough with warm water and bake in the center of the oven for about 30 minutes. The top should be a deep brown and the loaf should sound hollow when tapped on the bottom. Let loaves cool on wire racks before slicing.
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