This herb and seed tear and share bread would be perfect for a gathering or party! There’s something for everyone in all these herbs and seeds!
Today’s advent calendar post (catch up on them all here) is a colourful tear and share bread perfect for sharing with friends! The evening I made this bread, I took it to some lovely friends house, where it was quickly devoured!
One of my favourite things about recipes like this is how customisable they are. Don’t like sesame seeds? Leave them out and use something else instead! The list of things you can coat these little bread balls in is endless. Some great options would be sunflower seeds, poppy seeds, pumpkin seeds, coriander, thyme, really anything you can think of that you like on bread… you can use!
The bread itself is crisp and crusty on the outside, helped along by it’s seedy coating, and beautifully soft and fluffy on the inside.
If you’ve never made bread at home before, don’t fear. It’s one of the BEST baked goods to start with! I have a tutorial here on “How to ensure your dough rises EVERY time”, so if you follow these tips, your bread is sure to be a success.
Bread is mostly hands off anyway, other than some kneading, which is really quite therapeutic. Stick on your favourite Christmas movie and get kneading!
If you’re feeling a bit more ambitious, you might want to give these pesto twist breads a try, they are the same bread base recipe, but instead of being rolled in seeds, they are filled with delicious vegan pesto and delicately plaited into little twists, they would also make a great party side!
I hope you enjoy this tear and share bread! I know it will go down a storm at any festive gathering you’re hosting. Don’t forget to check back in tomorrow at 4pm GMT for the next instalment of our vegan advent calendar!
Seed and Herb Tear and Share Bread
This herb and seed tear and share monkey bread would be perfect for a gathering or party!
Servings: 1 Bread
Prevent your screen from going dark
- 265 ml Lukewarm Water
- 7 g Active Dry Yeast
- 1.5 tbsp Sugar
- 1 tsp Salt
- 1 tbsp olive oil
- 360-400 g All Purpose Flour
- 2 tbsp Chia Seeds
- 2 tbsp Chopped Parsley
- 2 tbsp Sesame Seeds
- 2 tbsp Flaked Almonds
Mix the water, sugar and yeast together in a large bowl and leave for 5 minutes until the water begins to gently bubble.
Next, add the olive oil, flour and salt and mix until the dough comes together. Start with the lower amount of flour, and add more if your dough is too sticky. You should have a dough that comes together in one piece and isn’t sticky to touch.
Knead the dough for 10 minutes, then place in an oiled bowl and cover with cling film. Allow to rise for 60 minutes in a warm place, or until doubled in size.
After 60 minutes, punch all the air out of the dough and roll into ping pong ball sized pieces. Very slightly dampen the outside of each bowl by wetting your fingers in a bowl of water, then roll each ball in a different topping and place them into a non stick bundt tin.
Once all the balls are in the bundt tin, cover with cling film and allow to rise for a further 30 minutes. Meanwhile, preheat the oven to 180°C.
Bake the bread for 30-35 minutes, then allow to cool in the tin for 20 minutes, before turning out onto a wire rack to cool completely. Best served fresh the day it is made.
You can store the bread in a sealed container for 2-3 days, but it will be best served fresh on the day you make it.