Zopf Braided Bread (typical Swiss bread, vegan version)
Please do yourself a favour and try this recipe! This bread is so good and your whole family is going to like it! Also: it stays fresh for several days! Perfect with sweet or salty stuff on it.
Servings Prep Time
3breads 25minutes
Cook Time Passive Time
40minutes 60minutes
Servings Prep Time
3breads 25minutes
Cook Time Passive Time
40minutes 60minutes
Ingredients
Instructions
  1. Leave the yeast with the maple syrup in a cup and set aside.
  2. Mix in a big bowl the flour with the salt.
  3. In a saucepan mix the plantbased milk and olive oil and warm it up (not too hot, otherwise the yeast will be dead ?).
  4. Add the yeast to the warm oil-milk mix and stir well.
  5. Add to the flour and mix everything together and knead during 8-10 minutes until a smooth dough forms. If it’s too dry, add a bit of water, is it too sticky, add more flour.
  6. Put the dough back into the bowl and cover with a wet kitchen cloth.
  7. Let ferment for about 1 hour.
  8. Take to dough out of the bowl and cut into 6 equal parts. Roll each part into a long roll/cylinder.
  9. Form the braids (see my IG stories highlight how to do the braids, see below in notes).
  10. Bake at 210ºC during 40 min. I put the bread into the cold oven, so it will raise a few minutes more until the oven reaches the temperature. In order to check if the breads are cooked through, knock on them and if you get a hollow sound, then it’s ok to take out.
Recipe Notes

You can serve this Zopf either with sweet spreads like jam and butter, or as PBJ, or also with hummus & smoked paprika, or with tomato, or just with a drizzle of olive oil, basically everything.

For the braiding technique please see the stories highlight “Zopf Swiss braided bread” on my IG account @fabs_good_food.