No-Knead Swedish Cardamom Braid
No-Knead Swedish Cardamom Braid is a dairy free hor d'oeuvre. One serving contains 230 calories, 6g of protein, and 7g of fat. This recipe serves 16 and costs 31 cents per serving. 3403 people were impressed by this recipe. A mixture of active yeast, salt, flaxseed meal, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a cheap recipe for fans of Scandinavian food. It is brought to you by Vegetarian Times. From preparation to the plate, this recipe takes around 45 minutes. Overall, this recipe earns a not so spectacular spoonacular score of 30%. Users who liked this recipe also liked Cardamom Braid, Sugar-Frosted Cardamom Braid, and Swedish Cardamom Rolls.
Servings: 16
Ingredients:
1 Tbs. active dry yeast
2 cups almond milk, plus more for brushing loaf top
1/3 cup agave nectar or Lundberg Farms Sweet Dreams organic brown rice syrup
1/3 cup canola oil
2 Tbs. Florida Crystals Demerara sugar, for sprinkling
2 Tbs. Bob's Red Mill flaxseed meal
1 ½ tsp. salt
1 ½ tsp. whole cardamom seeds, coarsely ground with a mortar and pestle
5 ¼ cups Bob's Red Mill unbleached white flour
Equipment:
bowl
plastic wrap
wooden spoon
baking paper
baking sheet
kitchen towels
oven
Cooking instruction summary:
1. Stir together almond milk, flaxseed meal, agave nectar, oil, yeast, salt, and cardamom in large nonreactive bowl with lid. Add flour, and mix thoroughly with wooden spoon. Cover with lid or plastic wrap, and let stand 2 1/2 hours at room temperature. Transfer to refrigerator, and let rest overnight.2. Coat baking sheet with cooking spray, or line with parchment paper. Remove half of dough from refrigerator; reserve remaining dough for second loaf. (Dough will keep in refrigerator up to 5 days.) Divide dough into 3 equal pieces, and gently roll each piece into 18-inch-long rope on floured work surface. Place dough ropes side by side spaced 2 inches apart on prepared baking sheet. Pinch ends together on one side, and tuck under. Loosely braid dough ropes, then pinch tail ends together. Cover braided loaf loosely with kitchen towel or plastic wrap, and let rest 30 minutes.3. Meanwhile, preheat oven to 375°F. Brush top of braided loaf with almond milk, and sprinkle generously with sugar. Bake 30 to 45 minutes, or until golden brown.
Step by step:
1. Stir together almond milk, flaxseed meal, agave nectar, oil, yeast, salt, and cardamom in large nonreactive bowl with lid.
2. Add flour, and mix thoroughly with wooden spoon. Cover with lid or plastic wrap, and let stand 2 1/2 hours at room temperature.
3. Transfer to refrigerator, and let rest overnight.
4. Coat baking sheet with cooking spray, or line with parchment paper.
5. Remove half of dough from refrigerator; reserve remaining dough for second loaf. (Dough will keep in refrigerator up to 5 days.) Divide dough into 3 equal pieces, and gently roll each piece into 18-inch-long rope on floured work surface.
6. Place dough ropes side by side spaced 2 inches apart on prepared baking sheet. Pinch ends together on one side, and tuck under. Loosely braid dough ropes, then pinch tail ends together. Cover braided loaf loosely with kitchen towel or plastic wrap, and let rest 30 minutes.
7. Meanwhile, preheat oven to 375°F.
8. Brush top of braided loaf with almond milk, and sprinkle generously with sugar.
9. Bake 30 to 45 minutes, or until golden brown.
Nutrition Information:
covered percent of daily need
