RecipesPies & Baked Goods

Sweet & Vegan Yoghurt-based Bread

by Micaela Harrasser

This sweet, soft bread is super easy to make and is the perfect vessel to enjoy both sweet and savory foods. Perfect for a quick breakfast or snack!

The best part is that it stays soft for a couple of days – otherwise you can freeze the slices up to be ready for every future occasion! For this vegan bread I used plant based eggs from Plant B (found them in the fridge at albert heijn), with extra proteins, and Alpro kwark yoghurt with extra proteins 😉

I love how easy is to make: you just put all ingredients together, mix until everything is combined and wait for the yeast to do its work! In these hot days, 3h for doubling in size is more than enough. If you want to make this recipe during winter or much colder days remember to wait a bit longer. A nice alternative is to place the bowl, covered, in the oven with the light on 😉 If you like the bread plain, I just add a bit of extra salt. Otherwise it goes perfectly with some butter, some oil, or a nice spread (yes, even hummus!). If you try it, let me know your thoughts! 😀

[ratings]

Sweet & Vegan Yoghurt-based Bread

Serves: 6-8 Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat

Ingredients

  • 320g Manitoba flour (or alternative bread flour with high gluten)
  • 200g all purpose flour
  • 70g caster sugar
  • 380g vegan yoghurt (I used Alpro kwark without sugar)
  • 160g ‘plant based egg’
  • Pinch of salt
  • 3g instant yeast

Instructions

  1. Mix and sieve the flours and yeast.
  2. Add the other ingredients.
  3. Work the mix with your hands or a stand mixer with hook attachment for a few minutes until you get a homogeneous and elastic mix.
  4. Cover with a towel and let it rest for about 3h to double in size (longer if the room temperature is below 20C)
  5. Transfer to a lightly flour worktop, flatten it and divide it into three equal parts.
  6. Make the three ‘ropes’ for the braid.
  7. Combine the three parts at the top, then fold them tight to make a braid.
  8. Fold the end under the braid, and carefully transfer the bread on a baking tray lined with parchment paper.
  9. Cover with a towel and let it rest for another hour to rise.
  10. Turn the oven to 180C.
  11. Once at temperature, brush the bread with some milk and bake in the middle of the oven until dark golden, about 40-50 minutes.
  12. Let it cool on a rack completely before cutting it. Enjoy!

 

 

Notes

Storage: once cooked, you can keep it in a paper bag or airtight container for up to two days, then it will loose its softness. Alternatively, you can freeze down the slices.

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