Vegan Lemon Herb Garlic Bread Buns

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Wow, I am absolutely stoked with how amazing this turned out. To be honest, I REALLY wasn’t expecting it to turn out all nice, puffy and delicious, mainly because I tried making something similar a few weeks ago and it turned out pretty bad (like it tasted strange and was too hard).

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So what did I do differently? Great question. I think last time, I tried using a bit of oat flour which was a mistake as it turned out really hard. I don’t think oat flour is good to be used in bread where you use yeast, I don’t know why but it just seem to change the taste of it.

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For this, I wanted it to be still whole grain, so I added half bread flour, half whole wheat pastry flour. Hope it would make it taste as good as all white flour, and I really think it did! It didn’t have that toughness, and at the same time, half of it is totally whole wheat!

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BTW in case you are not sure what zest is, it’s the skin of the lemon. I used a special zester to grate it. You can also use a grater and it will work the same.

Also, be sure the oven is heated up before you put the bread in. Otherwise, it wouldn’t turn out as good!

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Vegan Lemon Herb Garlic Bread Buns

1/2 cup warm water
1/4 cup white grape juice
1 tablespoon yeast
1 cup bread flour
1 cup whole wheat pastry flour
2 tablespoons vegan mozzarella cheese (I used Trader Joe’s mozzarella style shreds)
1 tablespoon extra light olive oil
1 tablespoon lemon juice
1/2 teaspoon Himalayan/sea salt
1 sprig fresh oregano
1 sprig fresh rosemary
3-5 sprigs fresh thyme
5 cloves garlic
Zest of 1/2 lemon

Topping
Zest of 1/2 lemon
1 teaspoon garlic powder
2 tablespoons vegan mozzarella cheese (I used Trader Joe’s mozzarella style shreds)
A small handful fresh herbs (thyme, rosemary, oregano)
1 tablespoon extra light olive oil
4 cloves garlic
A few sprinkles Himalayan/sea salt
1 teaspoon white sesame seeds

Combine the warm water and grape juice together in a bowl to form liquid that’s lukewarm, then add the yeast and stir until it has been dissolved.

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Add the bread flour, whole wheat pastry flour, 2 tablespoons vegan mozzarella cheese, olive oil, lemon juice and salt in a large bowl. De-stem the oregano, rosemary and thyme, then put the leaves in as well. Peel the garlic and chop them in a few pieces and add it in. Use a zester or grater to grate the skin from half of the lemon.

Combine the liquid with the flour and everything else and mix with a spoon for a minute or so.

Then, use your hands to knead the dough until it becomes elastic and smooth. Close the bowl with a lid or damp towel and leave it in a warm place (I like to turn the oven on briefly for 5 minutes, then turn it off and put it inside there) to rise for a couple of hours.

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After the dough has risen, preheat oven to 475°F (246°C).

Add a little bit of flour if the dough is a bit wet, and knead until it’s smooth and elastic again. Split the dough in half, and roll it into a ball. Then, use a rolling to flatten it into a oval shape. It should not be too thin.

Lay the flat dough on a greased oven tray and let it sit for about 10 minutes.

Use the zester to add a bit more lemon zest on top. Then, sprinkle 1/2 teaspoon on the first dough, then another 1/2 teaspoon on the other. Be sure the garlic powder is spread out. Next, sprinkle one tablespoon of vegan mozzarella cheese on one dough, and another tablespoon on the other.

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Meanwhile, dice up the garlic into little pieces and put it in a tablespoon of extra light olive oil.

Remove the stem from all the herbs and sprinkle half on one dough, then the other half on the other. Drizzle half the garlic and olive oil on one dough, then the other half on the other. Finally, sprinkle half the teaspoon of sesame seeds on one dough, and the remaining on the other.

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Give the top of the breads a generous sprinkle of cooking spray, and bake it in the oven for approximately 13 minutes or until the top is a golden brown.

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Vegan Lemon Herb Garlic Bread Buns
Serves: 2
 

Ingredients
  • ½ cup warm water
  • ¼ cup white grape juice
  • 1 tablespoon yeast
  • 1 cup bread flour
  • 1 cup whole wheat pastry flour
  • 2 tablespoons vegan mozzarella cheese (I used Trader Joe’s mozzarella style shreds)
  • 1 tablespoon extra light olive oil
  • 1 tablespoon lemon juice
  • ½ teaspoon Himalayan/sea salt
  • 1 sprig fresh oregano
  • 1 sprig fresh rosemary
  • 3-5 sprigs fresh thyme
  • 5 cloves garlic
  • Zest of ½ lemon
Topping
  • Zest of ½ lemon
  • 1 teaspoon garlic powder
  • 2 tablespoons vegan mozzarella cheese (I used Trader Joe’s mozzarella style shreds)
  • A small handful fresh herbs (thyme, rosemary, oregano)
  • 1 tablespoon extra light olive oil
  • 4 cloves garlic
  • A few sprinkles Himalayan/sea salt
  • 1 teaspoon white sesame seeds

Instructions
  1. Combine the warm water and grape juice together in a bowl to form liquid that’s lukewarm, then add the yeast and stir until it has been dissolved.
  2. Add the bread flour, whole wheat pastry flour, 2 tablespoons vegan mozzarella cheese, olive oil, lemon juice and salt in a large bowl. De-stem the oregano, rosemary and thyme, then put the leaves in as well. Peel the garlic and chop them in a few pieces and add it in. Use a zester or grater to grate the skin from half of the lemon.
  3. Combine the liquid with the flour and everything else and mix with a spoon for a minute or so.
  4. Then, use your hands to knead the dough until it becomes elastic and smooth. Close the bowl with a lid or damp towel and leave it in a warm place (I like to turn the oven on briefly for 5 minutes, then turn it off and put it inside there) to rise for a couple of hours.
  5. After the dough has risen, preheat oven to 475°F (246°C).
  6. Add a little bit of flour if the dough is a bit wet, and knead until it’s smooth and elastic again. Split the dough in half, and roll it into a ball. Then, use a rolling to flatten it into a oval shape. It should not be too thin.
  7. Lay the flat dough on a greased oven tray and let it sit for about 10 minutes.
  8. Use the zester to add a bit more lemon zest on top. Then, sprinkle ½ teaspoon on the first dough, then another ½ teaspoon on the other. Be sure the garlic powder is spread out. Next, sprinkle one tablespoon of vegan mozzarella cheese on one dough, and another tablespoon on the other.
  9. Meanwhile, dice up the garlic into little pieces and put it in a tablespoon of extra light olive oil.
  10. Remove the stem from all the herbs and sprinkle half on one dough, then the other half on the other. Drizzle half the garlic and olive oil on one dough, then the other half on the other. Finally, sprinkle half the teaspoon of sesame seeds on one dough, and the remaining on the other.
  11. Give the top of the breads a generous sprinkle of cooking spray, and bake it in the oven for approximately 13 minutes or until the top is a golden brown.


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