Vegan chocolate braided loaf

Vegan chocolate braided loaf

Total: 11 hr 20 Min. | Active: 30 Min.
vegan, lactose-free
Nutritional value / 100 g: 403 kcal
, Fat: 17 g
, Carbohydrate: 54 g
, Protein: 8 g


1 piece


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


400 g white flour
2 tsp salt
50 g sugar
1 parcel dry yeast (approx. 7 g)
2 ½ dl almond drink
¾ dl rapeseed oil
160 g chocolate cubes

To shape

1 tsp white almond cream
1 tbsp water
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How it's done

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Mix the flour, salt, sugar and yeast in the food processor bowl.. Add the almond milk, knead for approx. 5 mins. using the dough hook on a food processor. Gradually add the oil and continue to knead for approx. 5 mins. Knead in the chocolate chunks. Cover and leave to rise at room temperature for approx. 1 hr., then cover and leave to rise in the fridge for approx. 8 hrs. or overnight.

To shape

Divide the dough into two portions, shape into approx. 70 cm strands that are thinner at the ends. Braid the strands to make a loaf. Place the loaf on a baking tray lined with baking paper, cover and leave to rise for approx. 1 hr. Combine the almond butter and water, brush the loaf with the mixture.

To bake

Slide the loaf into the lower half of a cold oven. Heat the oven to 180°C, bake for approx. 50 mins. Remove from the oven, leave to cool completely on a rack.

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