Vegan Sourdough Italian Easter Bread

With Easter quickly approaching, I love coming across such beautiful braided breads. Naturally, I took on the challenge of making my own sourdough version. And it’s vegan! This vegan sourdough Italian Easter bread comes together so easily and the dough can be prepared the night before, allowing you to have a yummy bread as part of your breakfast or brunch. The flakiness and subtle sweetness of this bread will make it a favorite for any special occasion. Top with coconut oil (butter if non-vegan) and jam for a delicious dish.

History of Easter Bread

Braided Easter bread has a rich history in many European countries. Each country has their own twist on how their Easter bread is made and how it is dressed. You will likely be familiar with the braided bread that is topped with an easter egg or colorful sprinkles. This is a common practice in Italy. Other countries put cheese or fruit in their Easter bread. With so much variety in how this bread is made, there is a lot of room for experimentation. Maybe you’ll find that this easy vegan sourdough braided bread becomes apart of your Easter tradition!

Why you’ll love this vegan sourdough braided bread

Festive and fun-as one who makes bread a lot, I love finding ways to make it exciting! My family appreciates the variety and I have found that it doesn’t take much to add a recipe here and there to your sourdough repertoire. Who doesn’t love bread that is braided and in the shape of a wreath?? This would also be a great gift for any special occasion or a nice addition to any holiday party!

Gut-Friendly and Vegan-The sourdough nature of this bread has so many gut-friendly benefits as the dough ferments for 8-12 hours. This reduces the gluten in the flour making it easier on your digestion. Additionally, there isn’t any refined sugar in this recipe which makes it a healthier option. I love finding ways to reduce the refined sugar in my diet. Finally, this vegan recipe will make it a go-to for those that are seeking a vegan Easter bread. You’ll be surprised how moist this bread is without eggs and dairy.

Easy and Beautiful-The braided aspect of this bread makes it seem fancy and complicated. But this is as easy as it gets when it comes to making bread. Simply mix the ingredients, allow time to do it’s fermenting magic, and then braid and form into a circle. This beautiful bread couldn’t be more straightforward.

Ingredients

Dough

Active Sourdough Starter-the leaven that makes that bread rise.

Flour-I prefer using unbleached and unbromated bread flour.

Coconut sugar-provides a slight sweetness

Almond milk-I like using homemade almond milk here. Another non-dairy milk would also work.

Unsweetened applesauce-another healthy sweetener. Applesauce also acts as a binding agent in the absence of eggs.

Sea Salt

Coconut Sugar Wash

Applesauce-in place of egg for an egg wash

Coconut sugar

Melted Coconut Oil

Suggested Equipment

Cookie sheet

Silicone baking mat

Ceramic bowl

How to make vegan sourdough braided bread

The night before

Combine the active sourdough starter, almond milk, applesauce, 1 Tbsp coconut sugar, and sea salt in a large bowl. Give them a stir with a wooden spoon until the mixture has a milky, consistent appearance. Next, add the flour and mix with the wooden spoon. When the dough becomes too tough to mix with the wooden spoon, continue kneading the dough with your hands. The result will be a shaggy looking dough.

Cover the bowl with plastic wrap or a damp towel and allow to rest 8-12 hours or overnight.

The next morning

In the morning or after the dough has been resting and rising for 8-12 hours, place the dough on a lightly floured surface and divide into three equal parts.

Make each section into a snake-like roll similar to that of a long breadstick, about 22-24 inches in length. Pinch one end of each roll together with the other two and braid the dough. When you reach the end, pinch the ends together and curl underneath to hide the end.

On a greased baking sheet or one with a silicone mat, form the braided dough into a circle wreath shape. Cover with plastic wrap and allow to rise for 1 hour.

20 minutes before the bread completes its rise time, preheat the oven to 350 degrees. Additionally, prepare the coconut sugar wash.

Combine the melted coconut oil, applesauce and coconut sugar in a small bowl. Spread the mixture evenly over the braided dough wreath.

Rub the braided dough wreath with the coconut wash mixture, and cover all of the exposed dough.

Bake for 40-45 minutes until the bread is a golden brown color.

Yield: 1 loaf

Vegan Sourdough Easter Bread

Print

This vegan sourdough Italian Easter bread comes together so easily and the dough can be prepared the night before, allowing you to have a yummy bread as part of your breakfast or brunch. The flakiness and subtle sweetness of this bread will make it a favorite for any special occasion. Top with coconut oil (butter if non-vegan) and jam for a delicious dish.

Prep Time 10 minutes

Cook Time 40 minutes

Additional Time 12 hours

Total Time 12 hours 50 minutes

Ingredients

Braided Bread Dough

• 1/2 cup active sourdough starter
• 1 cup almond milk
• 1/2 cup applesauce
• 1 Tbsp coconut sugar
• 1/2 tsp sea salt
• 3 1/3 cup flour

Coconut Sugar Wash

• 1 Tbsp coconut sugar
• 1 Tbsp melted coconut oil
• 2 Tbsp applesauce

Instructions

1. In a large bowl, combine the active sourdough starter, almond milk, applesauce, coconut sugar, and sea salt. Mix well. Add the flour and knead together until well incorporated and a shaggy dough forms.
2. Cover the bowl with plastic wrap and allow to sit and rise on the counter overnight or for 8-12 hours.
3. In the morning, or after the dough has risen for 8-12 hours, prepare a sheet pan with a non-stick silicone mat or coconut oil.*
4. Divide the dough into 3 equal portions. These can be weighed to an exact measurement, or eyeballed.
5. Roll each section between hands, or using the counter to form a snake-like roll that is about 22-24 inches long.
6. Lay out the rolls next to each other and pinch one end of each together. Braid the dough all the way down and pinch the other end together and fold under. Form into a wreath shape and place on a greased sheet pan or one lined with a silicone baking mat.
7. Cover and let rise for 1 hour.
8. When the dough wreath has 20 more minutes of rise time, preheat oven to 350 degrees and prepare the coconut sugar wash.
9. Combine melted coconut oil, applesauce, and coconut sugar, and mix well. Rub this mixture onto the dough wreath.
10. Bake for 40-45 minutes or until the braided loaf is golden brown.
11. Sprinkle with a little extra coconut sugar if desired.
12. This braided loaf is delicious served warm. Or it can be stored, when cooled, in an airtight bag or in plastic wrap and enjoyed within 3 days.

Notes

*I suggest a silicone mat or greasing the sheet pan because parchment paper tends to scrunch in when the dough is place on it. The mat will stay put.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 479Total Fat: 15gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 0mgSodium: 311mgCarbohydrates: 74gFiber: 5gSugar: 9gProtein: 13g

How to serve braided bread

This braided bread can be sliced and served as is, but it is delicious topped with coconut oil and honey or jam for a sweeter treat. You may also like to try it along side some fruit or my easy hot quinoa breakfast cereal. Eat it for breakfast, brunch, or dessert!

How to store

This vegan sourdough Italian Easter bread is best enjoyed the day of baking, but can be stored in an airtight container for up to 3 days. Wrapping the braided loaf in plastic wrap also works well for storing. It may be lightly toasted or microwaved for about 8 seconds to bring back the warmth of fresh bread.