I know, I know – it seems like I’ve been on a bread kick lately. Actually, I’m always on a bread kick. There is no doubt that I am a serious carb junkie. And this loaf…this is a good one.
It’s a much simplified version of a loaf I’ve made for years, from a cookbook I can hardly believe I own: Savoring the Seasons of the Northern Heartland, by Beth Dooley and Lucia Watson. I bought it many years ago for its homey, comforting, slow food recipes, but there’s hardly a one I can make now without major modifications. (It’s divided into sections with names like “Henhouse and Dairy,” “Barnyard and Smokehouse,” and “Deep Lakes and Swift Streams.”) One of my favorite recipes was for Finnish Cardamom Coffee Bread. It’s really delicious, but also loaded with eggs and honey and kneading it was a serious upper body workout. And I only got one loaf out of the deal.
This recipe, on the other hand, doesn’t require that you train for two weeks prior to making it. It has all of the flavors of the original – and of which I’m completely enamored: cardamom, coffee and maple. And, you get two loaves out of it. If you can braid or twirl or loop (and of course you can!), you can create some very impressive baked goods. Store the dough in your refrigerator for up to five days – fresh bread for the week. Super toasted for your breakfast or wonderful at sandwiching PB&J.
You’ll need cardamom pods for this recipe.
Speaking of other bread and bread-related recipes:
- Bread & Butter
- Cracked Wheat & Pumpkin Topknots
- Easy Pretzel Roll Bagels
- Raw Black Bread
- Carrot Walnut Bread with Raisins & Ginger
- Chocolate, Cherry and Nut-Stuffed Bread
Vegan Cardamom-Coffee Braid Bread
- Yield: 2 1x
A delicious tea-break or breakfast bread.
- 2 cups non-dairy milk, plus more for brushing top of loaves
- 1/2 cup unsweetened applesauce
- 1/4 cup pure maple syrup
- 2 3/4 cups whole wheat flour
- 2 1/2 cups bread flour
- 1 Tbsp. instant yeast
- 1 1/2 tsp. sea salt
- 1 1/2 tsp. green cardamom pods, crushed with mortar and pestle (remove husks after crushing)
- 1/2 tsp. ground cardamom
- 2 1/2 Tbsp. coffee beans, ground, divided
- 1 cup golden raisins, optional
- 2 tbsp. Demerara sugar, for sprinkling on top of loaves
- Have a large, food-safe plastic container with lid ready. You may wish to lightly spritz it with cooking oil to make removing the dough easier later.
- In the bowl of a stand mixer, pour in the almond milk, applesauce and maple syrup.
- In a medium-sized bowl, whisk together the flours, yeast, salt, crushed cardamom seeds, ground cardamom and 2 tablespoons of the ground coffee (reserve the remainder for sprinkling on top of the loaves). Carefully pour this mixture into the wet ingredients in the bowl of the stand mixer. Using the paddle attachment, begin to mix the dough. Start out slowly so you don’t spray yourself with flour.
- Once the dough starts coming together, switch to the dough hook. If the mixture is very sticky and wet, add a little additional flour. You want a sticky dough – but not so sticky that it’s attached to the side and bottom of the bowl. Mix for a few minutes to thoroughly moisten the flours. Add the raisins, if using, and mix for another minute or two to evenly incorporate them.
- Scrape the dough into the prepared container and lightly cover (don’t press down lid to seal yet). Let container sit at room temperature for about 2 hours, or until it has risen to about double its original size. Seal the container and transfer it to the refrigerator overnight.
- When ready to bake a loaf, preheat the oven to 375-degrees F and line a baking sheet with parchment paper. Divide dough in half, returning one half to the refrigerator for later use.
- Divide the dough half into 3 equal pieces. On a floured surface, gently roll pieces into 18-inch long ropes. Place the ropes side by side, about 2-inches apart, on the prepared baking sheet. Pinch one end together and tuck under to neaten. Loosely braid dough and again, pinch the end and tuck under. Cover braid with a clean kitchen towel and let rise for about 30 minutes.
- In a small bowl, combine the 2 tablespoons sugar with the remaining 1/2 tablespoon of the ground coffee. Brush top of loaf with non-dairy milk and sprinkle with half of the sugar-coffee mixture. Reserve the rest for when you bake the second loaf.
- Bake for 30-45 minutes. The loaf should sound hollow when tapped on the bottom.
- Transfer to a cooling rack and let cool before slicing and serving.
- Serving Size: 16
- Calories: 227
- Sugar: 11
- Sodium: 248
- Fat: 2
- Saturated Fat: 1
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 47
- Protein: 6
- Cholesterol: 0
As with all your breads, this looks utterly divine and really professional. A very interesting mix of flavours, it sounds intriguing and delicious.
It’s good inspiration to see all your bread baking! I was thinking I need to make some bread this weekend too 🙂
Perfect timing ;-)!
I haven’t made a braided bread in years. Love the texture of your loaf. It does sound like an interesting flavor combination. Never thought of coffee flavor in bread.
It works really nicely – flavorful, but not overly sweet. A dash of cinnamon is also good here.
Oh my gosh, this is my next bake for sure.
I was thinking about you on this one!
Looks super gorgeous! Loving the coffee and cardamom, I love cardamom fresh from the pods!
Amazing aroma, isn’t it?
Crazy good! 😉
Mmm. I, too, am a carb junkie–it’s my biggest vice! (well, that and dark chocolate.) When I first looked at the beautiful photo, I thought “there’s no way I could make that.” But after reading the recipe and instructions, I think it’s something I might be able to tackle…one day! Thank you for posting!
Oh, you can totally do this! And really, you don’t have to braid it, tho’ it does look cool ;-).
Unfortunately my sister bagged coffee cake for Easter brunch tomorrow from the choices provided to us. She isn’t a bad baker, but she always hogs the baked goods choices when we have family events! Otherwise I would have made this…looks delicious, and perfect for Easter!
I hate a baked goods hog! Then again, a good coffee cake…is pretty darn good! Enjoy your feast! Oh – we LOVE the pumpkin cupcakes!! Really super.
OMG, she’s a total hog. She makes pies for every Thanksgiving and Xmas, but doesn’t make the crusts. It’s a bone of contention.
BUT that’s all out the window right now because I’m so excited you all loved the cupcakes! Yippee!!
Once again, gorgeous amazing bread! Would be a lovely addition to an Easter breakfast!
Hi! I just discovered your blog, and it looks tasty. I’m glad to find a vegan blog that includes treats like this bread but makes a point of excluding tubs of Earth Balance and Tofutti Cream Cheese from its recipes. I want to make this bread, but I only have ground cardamom. How much should I use?
Hi Fran! So nice that you found my blog! I do try and keep oils/fats to a minimum and a lot of times, recipes just don’t need it. Ground cardamom will work just fine. I’d start w/ a tablespoon. Let me know if you make it and if you like it!
This looks beautiful and delicious! Basically summing up my love for bread, coffee, and nuts 🙂
You consistently amaze me! These look as delicious as they are beautiful!
Thank you! Very sweet of you!
Wow, these sound and look absolutely delicious! I shall make this next time my vegan friends are over. I have a good vegan Indonesian recipe on my blog: Bumbu Pecel peanut sauce. Have a look!
Hi Camilla! Best part is, it’s a really easy recipe! Thanks for commenting – looking forward to visiting your blog and Bumbu Pecel!
What a tasty & lovely looking cardamom & coffee bread! I love the taste of cardamom a lot so I must make this tasty bread! So beautiful looking too! 🙂 Waw, I missed a lot of your tasty recent posts being sick!
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