Dairy-Free Traditional Swiss Zopf Bread
Delight in the timeless charm of Swiss baking with this Dairy-Free Traditional Swiss Zopf Bread recipe! This braided loaf offers the same rich, golden crust and soft, pillowy texture as the classic version, but is completely dairy-free, making it perfect for plant-based diets or those with lactose sensitivities. Crafted with plant-based milk, neutral oil, and brushed with aquafaba for an irresistible sheen, this recipe stays true to the authentic Swiss method while embracing modern, dietary-friendly ingredients. Easy-to-follow steps guide you through creating the iconic braid, ensuring a stunning centerpiece for your breakfast spread or dinner table. Whether served warm with jam, as a sandwich base, or alongside soups and stews, this vegan zopf bread will win hearts with its beauty and flavor.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 10 grams Salt
- 20 grams Sugar
- 10 grams Instant yeast
- 250 milliliters Plant-based milk (e.g., almond, oat, soy)
- 50 milliliters Neutral plant-based oil (e.g., sunflower oil)
- 2 tablespoons Aquafaba (chickpea water, for brushing)
Instructions
In a large mixing bowl, combine the flour, salt, sugar, and instant yeast. Stir to mix the dry ingredients evenly.
Warm the plant-based milk to lukewarm temperature (about 37°C or 98°F). Ensure it is not too hot, as it can deactivate the yeast.
Add the warmed plant-based milk and plant-based oil to the bowl with the dry ingredients. Mix until a dough begins to form.
Transfer the dough to a floured surface and knead for about 8–10 minutes until the dough is smooth, elastic, and only slightly sticky.
Place the dough in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm area for 1 hour or until it doubles in size.
Once risen, punch down the dough to release air and divide it into three equal pieces.
Roll each piece into a long strand, approximately 40–45 cm in length. Lay the three strands parallel to each other and pinch the top ends together.
Braid the strands tightly, ensuring an even braid, and pinch the bottom ends together to secure. Tuck both ends under the loaf slightly for a neat finish.
Place the braided loaf on a baking sheet lined with parchment paper. Cover loosely and allow it to rise for 30 minutes while preheating the oven to 180°C (356°F).
Just before baking, brush the loaf generously with aquafaba for a glossy and golden crust.
Bake in the preheated oven for 30–35 minutes or until the loaf is golden brown and sounds hollow when tapped on the bottom.
Remove from the oven and let cool on a wire rack before slicing and serving.
Nutrition Facts
Calories |
2428 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.0 g | 74% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4090 mg | 178% | |
| Total Carbohydrate | 414.8 g | 151% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 25.3 g | ||
| Protein | 58.4 g | 117% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 394 mg | 30% | |
| Iron | 24.5 mg | 136% | |
| Potassium | 828 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
