Your Recipe

Plant-Based Brioche

Ingrédient Quantité Calories
Huile d'olive 112g 990kcal
Farine de blé, blanche, tout usage, enrichie, blanchie 420g 1529kcal
Levure sèche active 7.2g 23kcal
Sel de mer 6g 0kcal
Sucres granulés 25g 97kcal

Recipe Tags:

Plant-Based Diet

Recipe Tags:

Food

Recipe Instructions:

1/2 cup Planet Oat Oatmilk
1/2 cup olive oil, plus more for brushing
1/4 cup granulated sugar
3/4 cup (12 tablespoons) aquafaba (chickpea liquid)
2 1/4 teaspoons instant yeast
1 teaspoon salt
3 to 3 1/2 cups (360g to 420g) all-purpose flour
Flaky sea salt, for sprinkling


In the bowl of a stand mixer, whisk together the oat milk, olive oil, sugar, and aquafaba.
Add the instant yeast, salt, and 3 cups of flour and mix until just beginning to combine, then switch to the dough hook and knead until the dough is smooth and shiny and elastic-looking. The dough will likely look very wet at first, but continue to knead it and it should smooth out and start to look shinier—this can take up to 15 or 20 minutes, so persevere! (This is also why it’s much better to use a stand mixer fitted with the dough hook instead of attempting to knead it by hand.) If you find it’s really not getting satiny and smooth, and it’s sticking too much to the sides of the bowl and not coming together in a ball, then you can add a bit more flour—up to ½ cup—one tablespoon at a time.
Once the dough is smooth and shiny, transfer it to a large, lightly greased bowl. Cover the bowl with plastic wrap (or a reusable cover) and let it rise at room temperature for about 50 to 60 minutes, or until nearly doubled in size.
After this rise, place the covered bowl in the refrigerator and let it chill for a minimum of 4 hours or as long as overnight.
Remove the dough from the refrigerator, and divide it in half. Divide each half into six even pieces and roll them into balls.
Lightly grease two 8 1/2 x 4 1/2-inch loaf pans and place six balls in each pan, offsetting the balls slightly. Cover the pans and let rise at room temperature until very puffy, about 2 hours.
When you’re almost ready to bake, preheat the oven to 375°F.
Brush the tops of the loaves with olive oil and sprinkle with flaky sea salt. Bake for 10 minutes, then reduce the temperature to 350°F and bake for 15 to 25 minutes longer, until the loaves are golden brown. If you find that the loaves are browning too quickly, tent them with aluminum foil. Remove from the oven and let cool for 15 minutes before turning out onto a wire rack to finish cooling.

Valeurs nutritives
Taille des portions 570 g | ml
Quantité par portion 2639
11042
kcal
kilojoules
% de la valeur quotidienne *
Matières grasses totales 117g 150%
Gras saturés 16g 81%
Sodium 2373mg 103%
Total des glucides 348g 127%
Fibres alimentaires 13g 47%
Sucre 26g
Protéine 46g 92%
Vitamine D 0mcg 0%
Calcium 67mg 5%
Fer 20mg 113%
Potassium 525mg 11%
* Le pourcentage de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment contenu dans une portion d'aliment dans le cadre d'un régime quotidien. On utilise 2000 calories par jour pour les conseils généraux en matière de nutrition.
Vitamines
nutriment Quantité DV
Vitamine A 0 mcg 0%
Thiamine [B1] 4.088 mg 341%
Riboflavine [B2] 2.368 mg 182%
Niacine [B3] 27.691 mg 173%
Acide pantothénique [B5] 2.812 mg 56%
Vitamine B6 0.293 mg 17%
Cobalamine [B12] 0.005 mcg 0%
Floate [B9] 1390.68 mcg 0%
Vitamine C 0.022 mg 0%
Vitamine D 0 mcg 0%
Vitamine E 16.38 mg 109%
Vitamine K 68.713 mcg 57%
Bétaïne 295.617 mg 0%
Choline 46.32 mg 8%
Carbohydrates
nutriment Quantité DV
Total des glucides 348.4 g 127%
Sugars 26.1 g 52%
Fibres alimentaires 13.3 g 47%
Carbohydrate 0 g 0%
Glucides nets 322.3g
acides aminés
nutriment Quantité DV
Alanine 1.561 g 0%
Arginine 1.898 g 0%
Acide aspartique 2.126 g 0%
Cystéine 0.956 g 0%
Acide glutamique 15.078 g 0%
Glycine 1.697 g 0%
Histidine 1.032 g 0%
Isoleucine 1.635 g 0%
Leucine 3.192 g 0%
Lysine 1.194 g 0%
Méthionine 0.811 g 0%
Phénylalanine 2.31 g 0%
Proline 5.15 g 0%
Sérine 2.31 g 0%
Thréonine 1.323 g 0%
Tryptophane 0.572 g 0%
Tyrosine 1.392 g 0%
Valine 1.909 g 0%
Minéraux
nutriment Quantité DV
Calcium 67.13 mg 5%
Cuivre 0.63 mg 70%
Fluorure 0 mcg 0%
Fer 20.3 mg 113%
Magnésium 100.85 mg 24%
Manganèse 2.89 mg 126%
Phosphore 499.52 mg 40%
Potassium 525.12 mg 11%
Sélénium 143.1 mcg 260%
Sodium 2372.56 mg 103%
Zinc 3.52 mg 32%
autres
nutriment Quantité DV
Eau 50.351 g 0%
Cendres 2.383 g 0%