Heart-Healthy Traditional Swiss Zopf Bread
Discover a wholesome twist on a beloved classic with this Heart-Healthy Traditional Swiss Zopf Bread recipe! Crafted with a blend of whole wheat flour and all-purpose flour, this braided masterpiece replaces traditional butter and milk with olive oil and almond milk for a lighter, nutrient-packed alternative. The ground flaxseed mixture acts as a plant-based egg substitute, making this bread vegan-friendly without compromising on texture or flavor. Sweetened naturally with maple syrup and optionally adorned with sesame or poppy seeds, this loaf boasts a beautifully golden crust and a soft, airy interior. Perfect for breakfast, brunch, or as an elegant centerpiece for any occasion, this Zopf bread is an irresistible way to embrace healthy eating without sacrificing tradition.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 300 grams Whole wheat flour
- 200 grams All-purpose flour
- 7 grams Instant yeast
- 7 grams Salt
- 30 ml Maple syrup
- 30 ml Olive oil
- 250 ml Unsweetened almond milk (or any heart-healthy plant-based milk)
- 15 grams Ground flaxseeds
- 45 ml Water
- 10 grams Optional: Sesame seeds or poppy seeds for sprinkling
Instructions
Prepare the flaxseed mixture by combining ground flaxseeds and water in a small bowl. Let it sit for 5-10 minutes until it thickens and forms a gel-like consistency. This will serve as an egg substitute.
In a large mixing bowl, combine the whole wheat flour, all-purpose flour, instant yeast, and salt. Mix well.
Heat the almond milk until lukewarm (no more than 40°C/104°F). Add the maple syrup and olive oil to the almond milk and mix well.
Pour the flaxseed mixture and the almond milk mixture into the dry ingredients. Stir until the dough starts to come together.
Transfer the dough to a floured surface and knead for about 8-10 minutes, or until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5-6 minutes.
Place the kneaded dough in a lightly greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1.5 hours, or until doubled in size.
Once risen, punch down the dough and divide it into three equal portions. Roll each portion into a long rope, about 30-40 cm in length.
Braid the three ropes together to form the traditional Zopf shape. Pinch the ends to seal and tuck them underneath for a neat finish.
Place the braided loaf on a parchment-lined baking sheet. Cover with a kitchen towel and let it rise again for about 30 minutes.
Preheat the oven to 180°C (356°F). If desired, brush the loaf lightly with almond milk and sprinkle sesame or poppy seeds on top.
Bake the Zopf in the preheated oven for 25-30 minutes, or until golden brown and hollow-sounding when tapped on the bottom.
Remove from the oven and let it cool on a wire rack before slicing and serving.
Nutrition Facts
Calories |
2290 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.2 g | 64% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2963 mg | 129% | |
| Total Carbohydrate | 407.3 g | 148% | |
| Dietary Fiber | 50.2 g | 179% | |
| Total Sugars | 28.7 g | ||
| Protein | 69.3 g | 139% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 747 mg | 57% | |
| Iron | 24.4 mg | 136% | |
| Potassium | 1845 mg | 39% | |
*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.
