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.
Servings 1
Equipment
Ingredients
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
Instructions
- Classic versionMix 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.