Vegan Pesto Bread Wreath - Rainbow Nourishments

This vegan pesto bread wreath has layers of brioche-style bread and macadamia pesto. It's a show-stopping appetizer or dinner centerpiece!

Prep Time30

Cook Time30

Resting time3

Total Time4

Cuisine: Australian, Vegan

Ingredients

Macadamia Basil Pesto (need 125g)

▢ 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

Wreath

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

To decorate

▢ melted vegan butter
▢ whole and crushed macadamia nuts
▢ cherry tomatoes

Instructions

Make the pesto:

Optional: Toast the macadamias on a dry frying pan for 5 minutes or until fragrant.
Add all the ingredients except the oil to a food processor. Process until the mixture has broken down. Drizzle the oil into the food processor and process until you have a thick paste. You may need to stop the food processor, scrape the sides and process again.
Taste the pesto and season it, to taste. Set aside.

Make the dough:

Add all the ingredients to the bowl of stand mixer or large mixing bowl. If you're using a stand mixer, use the hook attachment and knead the dough for 5-10 minutes or until the dough is soft and stretchy. If mixing by hand, use a large wooden spoon to combine the ingredients in your bowl. Transfer the dough to a lightly floured surface and knead until the dough is soft and stretchy.
If your dough is a little sticky, add more flour and continue kneading. If the dough is a little dry, add more milk and knead again.
Place the dough in a clean bowl and cover it with a tea towel. Position the bowl in a warm spot for at least 1-2 hours or until the dough doubles in size. (See note 3 for an overnight rise).

Assemble the wreath (note 3):

Note: I strongly recommend checking out the step-by-step pictures in the blog post above!
Dust a clean surface with flour. Roll out the dough into a rectangle around 60 x 20 cm large (24 x 8 inches). Spread the pesto on only two-thirds of the dough, close to the edge. You may have some pesto leftover. One-third of the dough should be bare.
Flip over the bare third of the dough to cover the middle part. Flip over the remaining third of the dough.
Use a sharp knife to cut the dough into 3 long strips. Turn the strips so the pesto filling is facing up.
Starting from the middle, braid the strips. Make sure your braid is as tight and even as possible.
Bring together the two ends of the braid to form a circular wreath shape. If your dough isn't already on parchment paper, I recommend transferring it at this stage.
Cover the wreath with a tea towel. Let it rest in a warm place for at least 1 hour or until it has increased in size by at least 20%.

Baking the wreath:

When you are ready to bake, preheat your oven to 180°C (350°F).
Bake the wreath for 25-30 minutes or until done (note 5). The wreath is ready when the surface is lightly golden brown. If you press the surface, it should feel a little firm and bounce back quickly. Allow the wreath to cool on the baking tray.

Decorating the wreath:

Brush your wreath with melted butter. Sprinkle with macadamias and cherry tomatoes. Slice and enjoy!
The wreath is best eaten on the day it is baked, either warm or at room temperature. Alternatively, store the wreath in an airtight container at room temperature for 1 day or in the fridge for up to 3 days. Warm up the wreath if you're enjoying it on a later day.

Notes

This recipe will work with spreadable vegan butter but you will need to add more flour.
Instant yeast doesn't need to be proofed beforehand. If you use another type of yeast, mix it with warm milk from the recipe and a pinch of sugar beforehand. Wait until it bubbles then use it in the recipe.
Alternatively, place the dough in an airtight container and chill it in the fridge overnight. The next day, when your dough is warm enough to handle, you can prepare the wreath. Chilled dough is much easier to shape!
If your dough is too soft to shape, chill it in the fridge for at least 30 minutes.
If your oven has hot spots and the wreath is browning too quickly in the oven, carefully cover it with aluminum foil.

Nutrition

Did you Make this Recipe?Rate it & leave your feedback in the comments section below, or tag @rainbownourishments on Instagram and hashtag #rainbownourishments!