Spinach Tomato Basil Babka

You may be familiar with chocolate babka, but have you ever tried a savoury variety? The greatest way to liven up your bread-baking routine is to try this vegan spinach, tomato, and basil babka. This herb-infused vegan basil bread dough, which only has ten ingredients, is loaded with layers of spinach, sun-dried tomatoes, and fresh basil.

Ingredients

For the Babka Dough

2 and 1/4 cups all-purpose flour
1/4 cup granulated sugar
1 packet (2 and 1/4 teaspoons) active dry yeast
1/2 cup warm water
1/2 cup unsweetened plant-based milk (e.g., almond milk, soy milk)
1/4 cup vegan butter, melted
1 teaspoon salt

For the Spinach Tomato Basil Filling

2 cups fresh spinach leaves, chopped
1/2 cup sun-dried tomatoes, chopped
1/4 cup fresh basil leaves, chopped
1/4 cup pine nuts (optional)
2 tablespoons olive oil
Salt and pepper to taste

For the Babka Glaze

1 tablespoon maple syrup
1 tablespoon plant-based milk

Instructions

In a small bowl, dissolve the sugar in warm water and then sprinkle the yeast over the water. Let it sit for about 5 minutes until it becomes frothy.
In a large mixing bowl, combine the flour and salt. Add the activated yeast mixture, plant-based milk, and melted vegan butter to the dry ingredients. Mix until a soft dough forms.
Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
While the dough is rising, prepare the spinach tomato basil filling. In a skillet, heat the olive oil over medium heat. Add the chopped spinach and cook until wilted. Stir in the sun-dried tomatoes, fresh basil, and pine nuts (if using). Season with salt and pepper to taste. Remove from heat and let it cool.
Preheat your oven to 350°F (175°C) and grease a loaf pan.
Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle, about 1/4 inch thick.
Spread the spinach tomato basil filling evenly over the dough, leaving a small border around the edges.
Starting from one of the longer sides, tightly roll the dough into a log.
Carefully transfer the log into the greased loaf pan, seam side down.
Use a sharp knife to slice the log in half lengthwise, creating two long strips.
Twist the two strips together, keeping the cut side up to expose the filling.
Bake the babka in the preheated oven for about 30-35 minutes or until it turns golden brown.
While the babka is baking, prepare the glaze by whisking together the maple syrup and plant-based milk.
Once the babka is done baking, remove it from the oven and immediately brush the glaze over the top.
Let the babka cool in the pan for a few minutes before transferring it to a wire rack to cool completely.