Garlic Loaded Sprouted Whole Wheat Pull-Apart Bread

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Gave myself a challenge to veganize a recipe my friend posted.  Here is the original recipe:

http://www.bakedbyrachel.com/2013/02/garlic-and-herb-pull-apart-bread/

My revisions are as follows:

WHOLE WHEAT GARLIC PULL APART BREAD

3 1/2 c sprouted whole wheat bread
1 T organic granulated sugar
1 pkg or 2 1/4 tsp instant/rapid rise yeast
1 1/4 tsp salt
1/4 tsp summer savory
1 1/2 tsp basil, divided
8 cloves garlic, divided
2 Tbsp olive oil
1/4 c milk alternative (I used Rice Milk)
1C plus 2 Tbsp warm water
4 T melted coconut oil
6-8 Tbsp Almesean Cheeze

—Add first 5 dry ingredients to the bowl of a stand mixer, plus 2 cloves of garlic, minced and 1/2 tsp basil.

With mixer on low, add olive oil, milk alternative and warm water.

Transfer dough to a large greased bowl. Cover and place in a warm location until double in size, about 20 minutes.

Roll out dough to a 12×20-inch rectangle. Generously brush with 3 Tbsp melted oil. Sprinkle with remaining 1 tsp basil, Almesan cheeze and remaining 6 cloves of garlic, minced.

Carefully cut into 6 equal strips, layering on top of each other. Cut into 6 equal stacks. Transfer dough squares to a lightly greased 10-inch loaf pan. Cover loosely and allow to rise for 30-60 minutes.

Preheat oven to 350 degrees. Prior to baking, drizzle with remaining 1 Tbsp melted oil. Bake for 35 minutes, covering with foil if necessary to prevent over browning.

ALMESEAN CHEEZE

1 handful of almonds
2 T nutritional yeast
1 pinch salt

—process all ingredients until crumbly

YUUUUUUUUUUM!  Enoy with soup, pasta, by itself, on a boat, in plane…

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