This time I bring you this vegan panettone with whole wheat flour because it is exquisite and also, it is very, very easy to make. A whole wheat panettone with a pleasant, soft and fluffy flavor. You will certainly not notice any difference with the originals!
Panettone is a tradition, it can never be missing at the table to share with the family or the moment of the toast. There are all types and combinations because there are those who like or not a particular ingredient. Some examples are with candied fruits, chocolate chips, dried fruits, nuts, etc.
For those who follow a vegan diet and who like to eat whole grain too, I present my version of vegan panettone with whole wheat flour. Which results a delicious panettone, and its substitute ingredients of animal origin are not noticeable when it comes to taste. In what turns out to be a delicious and unique panettone!
Let’s talk about the recipe:
This vegan panettone with whole wheat flour recipe is very simple to make, although it takes a few hours to make. But it is totally worth it! It is a dough that has two moments of fermentation, the second one is slower due to its density and that will depend on the amount of filling that is added. It is a preparation that requires a little patience so do not despair!
Substitutes and Ingredients:
The ingredients used in this recipe are simple and easily accessible in any vegan store. Although there are many types of vegan replacements, here I detail which ones I used in this recipe as substitutes for those ingredients of animal origin:
- Egg substitute → agar-agar
- Milk substitute → vegetable oat milk
- Honey substitute → glucose
- Butter substitute → coconut oil
- Brushing Mixture / Gilding → 1 tablespoon vegetable margarine + 1 tablespoon of sugar + 1 tablespoon of water
One of the secrets of any panettone recipe is the previous dough. Which if it is prepared a day before its preparation, its result is much better in terms of flavor and humidity. Although if you don’t have that much time, about 3 hours before is more than enough. This previous dough should always rest covered and in the refrigerator.
Other tips for a good panettone and its characteristic flavor is the use of different aromas provided by the different essences used. Mostly because of the orange blossom water and therefore the essence of vanilla, lemon and some other extra addition that gives it its contribution as well.
The dough in this recipe is kneaded enough to get the gluten to develop. Which provides the necessary elasticity and thus a good amount of crumb is obtained. Therefore, it requires a bit of patience and effort. But if you have a mixer machine you will not have to worry, because it will do all the work.
About the amount of filling in this recipe is by way of example, based on my own taste. Becouse I prefer panettones with an intermediate amount of fruit (neither too much nor too little). Although its quantity may be the same as its mass weight, which seems too much for me. But each one will choose the amount of it and this is the good thing about making them at home.
When dehydrated fruits are used for filling, it is recommended before incorporating them into the dough, hydrate them about 30 minutes before. Because any fruit that is added will absorb part of the moisture from the panettone. And as a consequence, as the hours go by, it will dry out a bit. So hydrating the fruits would be a solution to conserve part of their moisture.
To hydrate the fruits you can use a little water, some liquor or cognac, which will also give it a very usable particular flavor and aroma.
Paper Baking Molds:
The mold used in this recipe is an ordinary paper mold that can be found at any party or pastry store. In the same way, any mold you have in your home can be used. But it should be noted that these paper molds, in addition to being inexpensive, are very practical and help to conserve moisture by preventing them from drying out in the air.
As a general rule it is always recommended to fill half the mold with dough, leaving a free space for the dough to grow and acquire its shape. If the paper mold you got at that time is too large, once baked you can cut off the excess paper. If it is smaller, you can divide the dough and place the recommended amount.
This vegan panettone with whole wheat flour is baked at a low temperature and respecting its times, so the panettone does not come out dry and unappetizing. If possible, always keep an eye on the oven to avoid oversights.
Do you have any doubt or suggestion? Write me a comment at the end of this recipe 👇
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- Sponge - Dough - Previous Ferment:
- Whole wheat flour 100 g / 3.53 oz / 4 tbsp
- Dry instant yeast 2.5 g / 00.9 oz - Fresh yeast 12.5 g / 0.44 oz
- Vegetable milk 120 ml / 1 ½ cup / 7 tbsp
- Whole wheat flour 150 g / 5.29 oz / 1 ¼ cup / 6 tbsp
- Agar-Agar 1 tsp
- Hot water 60 ml / 4 tbsp
- Whole cane sugar 50 g / 1.76 oz / 2 tbsp
- Salt 2 g / 0.07 oz / ⅓ tsp
- Liquid sweetener 1 tsp
- Glucose or Syrup 1 tsp
- Coconut oil 50 g / 1.76 oz / 3 ½ tbsp
- Lemon essence 2 ml / 1 tsp
- Vanilla essence 2 ml / 1 tsp
- Orange blossom water 2.5 ml / 1 tbsp
- Optional: lemon zest, mistela 1 tbsp
- Filling: 100 grams / 3.53 ounces (raisins, walnuts, almonds, hazelnuts, chocolate chips, etc.)
- Brushing Mixture: 1 tablespoon vegetable margarine + 1 tablespoon of sugar + 1 tablespoon of water
- Place the whole wheat flour and yeast in a bowl.
- Add the vegetable milk. Mix with a spoon until combined.
- Cover and leave to rest in the refrigerator.
- In a bowl or kneading machine, place the whole wheat flour, sugar and salt..
- Add the glucose, the essence of vanilla, lemon, orange blossom water, the agar-agar dissolved in the hot water (this is done 15 minutes before) and the liquid sweetener. Also place the previous dough. Unite.
- Place the coconut oil in solid form. Knead until you get a soft, smooth and elastic dough.
- Make a bun with the dough, cover and let rise until doubled in volume.
- Roll out the dough into a rectangular shape. Spread the filling over the dough.
- Roll up tightly with the fingers.
- For a better distribution of the filling, cut the dough roll into portions. And place one on top of the other.
- Make a bun and try to cover the filling with the dough and not escape.
- Place in a panettone paper baking mold. Flatten the dough to mold.
- Let rise. This time will depend on the amount of filler used.
- Optional brush with the brushing mixture before baking. Bake at low temperature (160-180 °C / 320-356 °F) for approximately 40-50 minutes or until golden brown.
- With the proportions of this recipe a 750 grams / 26.46 ounces panettone paper baking mold is used (this depends on the weight of the dough together with the filling).
- For a 1 kg / 35.27 oz panettone double the recipe (approximately 50-60 minutes of baking)
- Ideal internal temperature 86 °C / 186.8 °F
- Always degas the dough to avoid gaps in your final result
- The filling can be the same amount of its weight in dough (weigh the dough and then add filling to taste)
- The type of paper baking mold to use depends on the weight of the dough with the filling (if you use more of the filling of this recipe, its weight will be greater, therefore they will have to review what type of paper baking mold will be used or divide the dough accordingly)