Chive Butter Bread (Vegan)

Ingredients

For the bread:

120 grams all-purpose flour
120 grams whole wheat flour
1 tsp salt
30 grams extra flour for kneading I recommend doing half all-purpose and half whole wheat
1/2 cup plant-based milk of choice at 115-120 degrees Fahrenheit
1/4 cup water at 115-120 degrees Fahrenheit
2 tbsp melted plant-based butter I recommend Miyokos creamery
2 tbsp granulated sugar
1 & ⅛ tsp active dry yeast

For the chive butter & "egg" wash

1/4 cup vegan butter I recommend Miyokos Creamery
2 tbsp chopped chives
1-2 tbsp pure maple syrup optional: dilute with 1 tbsp olive oil

Instructions

Begin by blooming your yeast. Combine the milk, water, butter and sugar in a small bowl or cup and stir to combine.
Sprinkle the yeast mixture evenly on top, and stir again until all the yeast is evenly distributed. Let this mixture sit for five minutes. At the end of that time period, the yeast should be very fizzy and bubbly. If it is not, throw the mix out and repeat with a different yeast.
While the yeast is blooming, mix together the flours and salt. Combine with either a wooden spoon or your hands.
When it is ready, pour in the yeast mixture to the flour. Use a wooden spoon to mix the two together until you have a shaggy dough.
For the next process you can either use a stand mixer or do it by hand
If you are doing it by hand, pull your dough from the bowl and put it on a lightly floured surface. Have a reserve of the 30 grams of flour set to the side to use while you knead. Try not to use more than this amount.
Knead the dough for at least 10 minutes, using the traditional fold-and-push technique. You will know the dough is ready when you can poke a finger in it and it bounces back. This might take up to 15 minutes of kneading, so get ready to put in the work!
If you prefer a stand mixer, put the dough in a mixing bowl and add the dough hook to your stand mixer. Set the stand mixer on the lowest setting and watch how it works with the dough. If the dough is sticking to the bottom or sides, add 1 tbsp of the extra 30 grams of flour until it no longer sticks. It should form one mound in the middle.
Set a timer for 6 minutes and let the stand mixer work the dough. At the end of the six minutes, pull the dough off the hook and check its firmness. Use the window pane method, where you pull a chunk of dough off and stretch it out with your fingers. If you can almost see through it, and it doesn't break, then enough gluten has developed. If not, put it back in the mixer for 2 minute increments until it passes the test.
Once your dough is ready, place it in a large bowl and cover it. Let it rest in a warm dry place for 1 hour or until it has doubled in size.
Once the dough has risen, lightly push out the air and place the dough on a work surface.
Cut the dough into 8 equal pieces and form them into ball shapes. Use a rolling pin to roll them out into flat circles, kind of like mini pizzas.
Prepare the chive butter by combining the vegan butter and chives in one bowl.
Prepare an 8'x4' baking pan by lining it with parchment paper.
Take a knife and put about 1/2 tbsp of the chive butter in the middle of each dough circle. Roll these circles up like a cigar.
Place the "cigars" seam-side down in the parchment lined baking sheet. All 8 pieces should fit, but it will be snug!
Cover and let the dough proof another hour. During this time preheat your oven to 375F.
Before baking, brush a light coating of the maple syrup on top of the bread. If you want a little less of a sweet flavor, dilute the maple syrup with a bit of olive oil.
Bake the bread at 375F for 22-25 minutes. Serve whenever!