Cardamom-Coffee Braid (Or Rolls), No Kneading Needed

Braided Loaf

Braided LoafI 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 – or lots of rolls, if you prefer.  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.

Cardamom-Coffee Braid
Makes 2 loaves (or a mess of rolls)

Bread Slices2 cups almond milk, plus more for brushing top of loaf
2 tbsp. flaxseed meal
1/3 cup pure maple syrup
4 oz. unsweetened applesauce
1 tbsp. instant yeast
1 1/2 tsp. salt
1 1/2 tsp. cardamom seeds, crushed with mortar and pestle (remove husks after crushing)
2 tbsp. freshly ground coffee
1/2 cup roasted, chopped pecans
2 3/4 cups whole wheat flour
2 1/2 cups bread flour
2 tbsp. Demerara sugar, for sprinkling

In a large container with lid (or big glass bowl), mix together the almond milk, flaxseed meal, maple syrup, applesauce, yeast and salt.  Add flours and pecans and mix, making sure ingredients are combined thoroughly with no dry flour remaining.

Cover container with lid (or bowl with plastic wrap) and let sit at room temperature for about 2 hours.  Transfer to refrigerator overnight.

Line a baking sheet with parchment paper.  Divide dough in half, returning one half to the refrigerator for later use.

Divide the dough into 3 equal pieces and on a floured surface, gently roll pieces into 18″ long ropes.  Place the ropes side by side, about 2″ apart, on the prepared baking sheet.  Pinch on end together and tuck under.  Loosely braid dough and again, pinch the end and tuck under.  Cover with a clean kitchen towel and let rise for about 30 minutes.

Preheat oven to 375F.  Brush top of loaf with almond milk and sprinkle with sugar.  Bake for 30-45 minutes.  Transfer loaf to a cooling rack.

Rolls in a Bowl

As rolls.

Ground Coffee, Cardamom Pods

Ground coffee and crushed cardamom pods.

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25 thoughts on “Cardamom-Coffee Braid (Or Rolls), No Kneading Needed

  1. tearoomdelights

    As with all your breads, this looks utterly divine and really professional. A very interesting mix of flavours, it sounds intriguing and delicious.

  2. The Vegan Kat

    It’s good inspiration to see all your bread baking! I was thinking I need to make some bread this weekend too :)

  3. Sweet Posy Dreams

    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.

  4. thisismyeverest

    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!

  5. tinykitchenstories

    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!

      1. tinykitchenstories

        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!!

  6. Gabby @ the veggie nook

    Once again, gorgeous amazing bread! Would be a lovely addition to an Easter breakfast!

    1. Fran

      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?

      1. An Unrefined Vegan

        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!

  7. Camilla at Conker and Indigo

    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!

  8. Sophie33

    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!

  9. Pingback: Chocolate, Cherry, and Nut-Stuffed Braid | anunrefinedvegan

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