Garlic and Leek Twist Bread
by lucy_and_lentils

For the dough:
3 cups plain flour 400g
Fast action yeast
¾ cup oat milk |210ml
¼ cup olive oil

For the filling:
¼ cup vegan margarine
1 large leek
1 tsp garlic powder
1 tsp dried parsley
Pinch salt


Add the warm milk, sugar and yeast into a bowl and leave for around 5 minutes to froth

Add the flour, and salt to a large mixing bowl, then once the milk and yeast have reacted, pour those into the mixing bowl with the olive oil and bring together with a spoon or your hands

Move to a floured work surface and knead by hand for 10 minutes until, you can also add the dough to a machine and knead for the same amount of time

Clean out the mixing bowl, then add a few drops of olive oil, place the kneaded dough within the bowl, cover and leave in a warm place for around 1 ½ hours

Prepare the filling by finely chopping the leek then beating into the margarine, add the salt, pepper, parsley and garlic powder and mix until combined then leave aside

After the dough has risen, knock it back and roll onto a floured surface. Using a rolling pin, roll it out into a rectangle shape, around 2-3cm thick
Spread the butter and leek filling onto the surface of the rolled out dough leaving just a thin border

Roll the dough lengthways, to make a long sausage shape, then using a sharp knife carefully slice down the middle to it should leave you with two long strands

Overlap the two strands, keeping the exposed filling facing towards you then place in a large loaf tin, cover with a tea towel and leave to rise for a further 30 minutes
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