Belgisch Rozijnenbrood (dairy-free, egg-free)
This week is an absolute delight as my Belgian husband, Indra, and I immerse ourselves in a culinary adventure, celebrating Belgian cuisine with a vegan twist. Our kitchen has transformed into a playground of flavors and creativity, as we experiment and reinvent traditional Belgian recipes to fit our plant-based lifestyle.
Our week started with a vegan version of Rozijnenbrood, traditionally with eggs and dairy, now transformed with soy milk and plant butter into a beautiful bread that retained all the comfort of the original. Served with my Best Vegan Chocolate Spread (Nutella) recipe, it has been a feast today!
We’ve also tackled the challenge of veganizing Fritjes Met Mayo as well as a snack called Filet Américain. But more about this tomorrow…
What do you need to make this Rozijnenbrood recipe?
- Plant milk: As we are veganizing a bread that originally contains eggs, it is best to substitute with a plant milk that contains the most proteins. This is why I recommend to use soy milk. I haven’t tried others yet as this has been perfect. If you do, I would be happy to know how it turned out 🙂
- Yeast: I am using dried active yeast. If you have fresh yeast at home, you can take one cube instead.
Fazit:
Each meal is a revelation, proving that traditional flavors can thrive in a vegan context without losing their authentic charm.
We look forward to continuing this culinary exploration, discovering new vegan possibilities within Belgian cuisine, and creating more cherished memories together. Come on this journey with us!
Belgisch Rozijnenbrood (dairy-free, egg-free)
Ingredients
- 200 g raisins
- 250 ml soy milk
- 100 ml water
- 16 g dried active yeast
- 1 tbsp salt
- 30 g cane sugar
- 750 g all-purpose flour
- 80 g plant butter
- some more plant milk for brushing
Instructions
Prepare the raisins
- Soak the raisins in hot water until soft (ca. 30 minutes).
Prepare the dough
- In a pot, warm up the water to hand-warm temperature. Pour the water in a big bowl. Add 150 ml of the milk. Be careful – if the water is too warm (finger-test) it will kill the activity of the yeast. This is why I add the milk after.
- After making sure that the liquid has the right temperature, add the yeast, salt and sugar. With your hand, gently help the yeast to dissolve.
- Work in half of the flour.
- In a saucepan, warm up the rest of the milk and the butter, until the butter has dissolved. Take off the heat and let cool to room temperature (finger test!).
- Add the butter mixture and the rest of the flour to the dough and knead until nicely combined.
- Drain the raisins and add them to the dough. Knead with your hands for approximately 5 minutes. Form a ball and, covered with a lid or plastic bag, let rise until doubled (ca 1 hour).
Bake the bread
- Knead the dough for a few more minutes. Shape to your desired shape, place on a rack covered with baking paper or alu foil (for gas oven with only bottom heat) or on your tray with baking paper (for electric oven). Let rise for another 30 minutes.
- Preheat oven to 200 degrees. With a brush, nicely cover the surface of the bread dough with plant milk.
- Bake for ca 35-45 minutes or until golden brown.