Fluffy Vegan Brioche Bread made with Aquafaba + Whole Wheat Version (wfpb)

Vegan brioche bread - airy, delicate like the original. This braided brioche bread (challah) is prepared in no time and only needs a few ingredients.

Prepare it for your guests at Easter as a brunch, afternoon table or snack.

Thanks to the aquafaba and the longer kneading time, this yeast braid is so soft and delicate.

Everyone will love this brioche.  Get a classic version + a whole wheat version for a wfpb diet.

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We often had brioche bread at coffee or cake time and we usually bought it from the bakery.

Unfortunately, it is difficult to find a vegan brioche bread, so I tried a breezy tender yeast braid and I have to say, this vegan brioche was incredibly successful and will make it more often, if I do not know what else to make.

As you may have seen from my other recipe, I'm trying to avoid more all purpose wheat flour and oil and white refined sugar.

Therefore, I have prepared a second variant of the vegan brioche for you from whole wheat flour, blanched almond flour (super finely ground almonds).

I like to prepare the healthier version the day before and leave the brioche bread in the fridge overnight.

No matter which variant you prepare, dipped in hot chocolate, this soft, airy, fluffy vegan brioche with a delicate crumb taste, is addictive.

Ingredients

Just a quick list what we use for the vegan brioche bread. The exact amount is written down in the recipe card.

For the classic version:

all-purpose flour 

raw cane sugar, coconut sugar, date syrup

plant milk (soy or almond), I like to use soy for such things)

olive oil

aquafaba

 active dry yeast

turmeric

For the whole grain version:

whole white wheat flour 

vital wheat gluten four (seitan flour) 

maple syrup or date syrup

plant milk (soy or almond)

cashew butter or almond butter

aquafaba

active dry yeast

To spread 2 tablespoons Aquafaba

Instruction

Classic version

Mix all the ingredients in a mixing bowl. And knead the dough for about 15 minutes. I use a stand mixer for this.

The dough should be slightly sticky but detach from the bowl rim. If the dough is too dry, slowly add a little almond milk.

If the dough is too sticky, slowly add a little more flour.

Now cover the bowl with a damp tea towel and let the dough rise for 1 hour. Beat the dough with your hand once every 20 minutes.

After the hour has passed, preheat the oven to 350°F (180°C).

Now knead the dough again briefly by hand and roll it out rectangular. Cut off about 3 pieces of the same size.

Fold each strand from the long side to the middle.

First one side to the middle, then from the other side to the middle, so that a kind of role is created. Now braid the “snakes”.

You can bake the braid in a loaf pan or on a baking sheet without it.

Line the baking sheet with parchment paper and place the bread on it or in a prepared pan.

Now let the dough rise again for about 1 hour. The dough should take up volume.

Coat the dough with Aquafaba and bake the braid for 30 min. Now coat the hot yeast braid with Aquafaba again. And let it cool on a wire rack.

Whole grain version:

First mix the almond milk with the nut butter, Aquafaba, and maple syrup.

Add the yeast to the flour and gluten flour and mix them together. Now add the nut butter mixture to the flour and knead the dough for about 10 minutes.

I use a stand mixer for this. The dough should be slightly sticky, but should come off the edge of the bowl.

Now let the dough rest in a warm place for 1 hour. Beat the dough by hand every 20 minutes.

Take the dough and roll it out rectangularly. Divide the rectangle into 3 strands and fold the strands from the long side to the middle.

And from the other side to the folded side. It should now look like a snake.

Now braid a yeast brioche from the 3 strands and put the brioche in a loaf pan, which is lined with baking paper.

The baking paper should peek out on the top side. Let the dough rise at room temperature for 1 hour and then cover it in the fridge overnight.

Take the braid out of the fridge and preheat the oven to 350°F (180°C).

You can get the challah out of the form by lifting the bread out of the baking paper or you can bake it in the pan.

After about 1 hour you can brush the bread with Aquafaba and bake for approx. 30 min.

Tips & Tricks

With this vegan brioche, it is important to knead for a long time so that the yeast dough becomes smooth and tender.

It is best if you knead it for about 10 - 15 min, then you will already notice that it becomes tender and stretchy.

And it is precisely this property that is important so that the dough rises beautifully and becomes airy.

What tips do you have to conjure up a delicate yeast braid or to create a delicate yeast dough? 

Let me read them in the comments below. I look forward to hearing from you.

Flour

It depends on which variant you want to bake. You can of course replace the flours in both recipes.

However, with the classic recipe, the yeast braid becomes firmer when you use a whole grain flour.

What you could try is to put in the fridge overnight and then bake the next day.

Preparation in Advance

If you have already read the procedure above, you have probably already noticed that you can prepare it the day before.

Or you actually have to do it with the second variant.

So yes, prepare the dough the day before and you will have less stress the day you need it.

Serving Suggestions

• Dip in hot chocolate or coffee
• With jam, nut butter, vegan butter, hazelnut-chocolate spread.
• Chocolate Hummus

More vegan bread recipes:

• Whole-grain seed bread
• Whole Wheat Baguette
• Hot Dog Buns (Burgers)
• Nut Babka

Have you tried the recipe

If you tried the vegan Recipebe so nice ♥ and let me knw byrating the recipe and writing what you think about it in the comments.  I would love to see your photo on Instagram orFacebook. To do this tag me with @veeatcookbake andmy hashtag is #veeatcookbake. So that I can see your creation. Did you know you can add photos n Pinterest under the recipe Pin? I can’t wait to see a photo of your creation here. You find me with @veeatcookbake

📖 Recipe

Fluffy Vegan Brioche Bread made with Aquafaba + Whole Wheat Version (wfpb)

Author: Jasmin

5 from 2 votes

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Prep 20 minutes mins

Cook 30 minutes mins

Additional Time 2 hours hrs

Total 2 hours hrs 50 minutes mins

Vegan brioche bread - airy, delicate like the original. This braided brioche bread (challah) is prepared in no time and only needs a few ingredients. Prepare it for your guests at Easter as a brunch, afternoon table or snack. Thanks to the aquafaba and the longer kneading time, this yeast braid is so soft and delicate. Everyone will love this brioche.  Get a classic version + a whole wheat version for a wfpb diet.

Servings 1

Course Breads

Cuisine French

Ingredients

1x2x3x

Classic Brioche

• ▢ 4 ⅜ cup 550 g all-purpose flour
• ▢ ⅓ cup 60 g raw cane sugar, coconut blossom sugar
• ▢ 1 ¼ cup 300 ml plant milk (soy or almond), I like to use soy for such things)
• ▢ 2 tablespoon 30 g olive oil
• ▢ 3 tablespoon aquafaba
• ▢ 2 ¼ teaspoon active dry yeast
• ▢ 1 pinch of turmeric
• ▢ For Spreading 2 tablespoons Aquafaba

Whole Wheat Brioche

• ▢ 4 cups 500 g whole white wheat flour
• ▢ 2 tablespoon vital wheat gluten four seitan flour
• ▢ ⅓ cup 60 g maple syrup or date syrup
• ▢ 1 ¼ cups 300 ml of plant milk (soy or almond)
• ▢ 3 tablespoon 50 g cashew butter or almond butter
• ▢ 8 tablespoon aquafaba
• ▢ 2 ¼ dry yeast
• ▢ 1 pinch of turmeric
• ▢ To spread 2 tablespoons Aquafaba

Equipment

• ▢
  KitchenAid Stand Mixer 

Instructions

Prevent Sleep ModePrevent Sleep Mode

1. Classic versionMix all the ingredients in a mixing bowl. And knead the dough for about 15 minutes. I use a stand mixer for this.
2. The dough should be slightly sticky but detach from the bowl rim. If the dough is too dry, slowly add a little almond milk. If the dough is too sticky, slowly add a little more flour.
3. Now cover the bowl with a damp tea towel and let the dough rise for 1 hour. Beat the dough with your hand once every 20 minutes.
4. After the hour has passed, preheat the oven to 350°F (180°C).
5. Now knead the dough again briefly by hand and roll it out rectangular. Cut off about 3 pieces of the same size. Fold each strand from the long side to the middle. First one side to the middle, then from the other side to the middle, so that a kind of role is created. Now braid the “snakes”.
6. You can bake the braid in a loaf pan or on a baking sheet without it.
7. Line the baking sheet with parchment paper and place the bread on it or in a prepared pan.
8. Now let the dough rise again for about 1 hour. The dough should take up volume.
9. Coat the dough with Aquafaba and bake the braid for 30 min. Now coat the hot yeast braid with Aquafaba again. And let it cool on a wire rack.
10. Whole grain version:First mix the almond milk with the nut butter, aquafaba, and maple syrup. Add the yeast to the flour and gluten flour and mix them together. Now add the nut butter mixture to the flour and knead the dough for about 10 minutes. I use a stand mixer for this. The dough should be slightly sticky, but should come off the edge of the bowl.
11. Now let the dough rest in a warm place for 1 hour. Beat the dough by hand every 20 minutes.
12. Take the dough and roll it out rectangularly. Divide the rectangle into 3 strands and fold the strands from the long side to the middle. And from the other side to the folded side. It should now look like a snake. Now braid a yeast brioche from the 3 strands and put the brioche in a loaf pan, which is lined with baking paper. The baking paper should peek out on the top side. Let the dough rise at room temperature for 1 hour and then cover it in the fridge overnight.
13. Take the braid out of the fridge and preheat the oven to 350°F (180°C). You can get the challah out of the form by lifting the bread out of the baking paper or you can bake it in the pan. After about 1 hour you can brush the bread with Aquafaba and bake for approx. 30 min.

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