Vegan braided yeast bread – fluffy and delicious
A wonderfully fluffy, aromatic vegan braided yeast bread with spelt flour – classically braided and perfect for Easter. Delicious plain, with jam or a little vegan butter.
Source / link: https://entspannt-vegan.de/veganer-hefezopf-fluffig-und-lecker/
Ingredients
| 220 ml | Oat drink (or another soy-free plant drink) |
| ½ Würfel (21 g) | fresh yeast |
| 80 g | sugar |
| 500 g | spelt flour (type 630) |
| 1 Päckchen | vanilla sugar |
| 1 Prise | salt |
| 100 g | vegan butter (soy-free), soft |
| etwas | oat drink for brushing |
| etwas | pearl sugar |
Preparation
Step by step through the recipe
- 1 Warm the oat drink until lukewarm (about 30–35 °C, not too hot!). Crumble in the yeast and stir with 1 TL of the sugar. Leave to stand for about 10 minutes until bubbles form.
- 2 In a large bowl, mix the flour, the remaining sugar, the vanilla sugar and the salt.
- 3 Add the yeast mixture and the soft vegan butter to the dry ingredients and knead everything for at least 5–10 minutes into a smooth dough. If the dough sticks, add a little flour; if it is too dry, add a little oat drink.
- 4 Cover the dough and leave it to rise in a warm place for about 60 minutes until it has doubled in size.
- 5 Knead the dough again on a lightly floured work surface and divide it into three equal parts. Roll each into three strands of about 40 cm, of equal thickness.
- 6 Place the three strands side by side and press them together well at the top. Then braid: alternately place the right strand over the middle one, then the left strand over the new middle one – continue until the whole braid is plaited. Press the ends together well and fold them slightly under the braid.
- 7 Place the braided loaf on a baking tray lined with baking paper and leave it covered to rest for another 20–30 minutes.
- 8 Carefully brush the braid with a little lukewarm oat drink and sprinkle with pearl sugar as desired.
- 9 Preheat the oven to 180 °C top/bottom heat and bake the braid for about 25–30 minutes until golden brown.
- 10 Take the yeast braid out of the oven, let it cool briefly and enjoy it best fresh – plain, with jam or a little vegan butter.
Notes & tips
Allergy note: Instead of soy milk, oat drink is used (soy-free). When choosing vegan butter, make sure to choose a soy-free variety (e.g. based on shea/coconut oil or rapeseed oil) – many plant-based margarines contain soy. The recipe is naturally lactose-, cow's milk- and egg-free. Tips & variations: Instead of fresh yeast, you can use 1 packet (7 g) dry yeast and mix it directly with the flour – but do not let it come into contact with the salt. For more aroma, let the dough rise overnight in the refrigerator. If you prefer it more wholemeal, mix 50% spelt wholemeal flour with 50% light flour (the result will be a little more compact). A dash of maple syrup in the plant drink for brushing gives extra shine. The braid keeps in an airtight container for about 3 days and freezes and reheats well.
Nutrition
estimated per serving- Calories
- 3404 kcal
- Protein
- 71 g
- Fat
- 92 g
- Carbs
- 576 g
