Vegan Bread Masterclass: Part 3 (Danish Pastries, Baguettes & Specialty Loaves)

🥖🌿 Welcome to the grand finale of our vegan bread series! This installment features French patisserie classics, crusty baguettes, and unique global breads—all made entirely plant-based. With detailed techniques, troubleshooting tips, and flavor variations, you’ll be baking like a professional in no time.

SEO Keyword Focus: “Vegan Bread Recipes”

1. Vegan Almond Danish Pastries 🇩🇰✨

Flavor Profile: Buttery, flaky, with frangipane sweetness

Ingredients

• Dough:
  • 3 cups all-purpose flour
  • 1 cup cold vegan butter, cubed
  • ¾ cup ice-cold water
  • 1 tbsp apple cider vinegar
• Frangipane Filling:
  • 1 cup almond flour
  • ¼ cup maple syrup
  • 2 tbsp vegan butter, melted

Step-by-Step Instructions

1. Make Dough:
   • Cut butter into flour until pea-sized. Mix water + vinegar, then combine. Chill 1 hour.
2. Laminate:
   • Roll and fold dough 4x (like croissants), chilling between folds.
3. Shape & Fill:
   • Cut squares, add frangipane, fold corners. Proof 1 hour.
4. Bake:
   • 375°F (190°C) for 18-20 mins. Drizzle with powdered sugar glaze.

Pro Tip: Use high-fat vegan butter (≥80%) for best lamination.

2. Crusty French Baguettes 🇫🇷🔥

Flavor Profile: Crisp crust, chewy interior, mildly tangy

Ingredients

• 4 cups bread flour
• 1½ cups water
• 1 tsp yeast
• 2 tsp salt

Step-by-Step Instructions

1. Autolyse: Mix flour + water, rest 30 mins.
2. Add Yeast & Salt: Knead 10 mins. Rise 1 hour.
3. Shape: Form into 3 long loaves. Proof 45 mins.
4. Bake:
   • 475°F (245°C) with steam (place ice cubes in oven) for 20 mins.

Hack: Slash tops at a 45° angle for perfect “ears.”

3. Japanese Milk Bread (Shokupan) 🍞🇯🇵

Flavor Profile: Pillowy-soft, slightly sweet, with rich crumb

Ingredients

• 3½ cups bread flour
• 1 cup oat milk, warmed
• ¼ cup vegan butter, melted
• 3 tbsp sugar
• 2 tsp yeast

Step-by-Step Instructions

1. Tangzhong: Cook 3 tbsp flour + ½ cup milk into a roux. Cool.
2. Make Dough: Mix all ingredients + tangzhong. Knead 15 mins.
3. Bake:
   • 350°F (175°C) in a loaf pan for 30 mins. Brush with vegan honey (agave).

Pro Tip: Use a pullman loaf pan for square slices.

4. German Pretzel Rolls (Laugenbrötchen) 🇩🇪🥨

Flavor Profile: Deeply browned, chewy, with pretzel tang

Ingredients

• 3 cups bread flour
• 1 cup warm water
• 2 tbsp vegan butter
• 1 tbsp sugar
• Baking Soda Bath:
  • 8 cups water + ½ cup baking soda

Step-by-Step Instructions

1. Make Dough: Mix all ingredients. Knead 10 mins. Rise 1 hour.
2. Shape Rolls: Form 6 balls, flatten slightly.
3. Boil & Bake:
   • Dip in boiling soda water 30 sec. Bake at 425°F (220°C) for 15 mins.

Hack: Sprinkle pretzel salt immediately after baking.

5. Irish Soda Bread with Raisins ☘️🍇

Flavor Profile: Dense, slightly sweet, with caraway warmth

Ingredients

• 3 cups whole wheat flour
• 1 cup oat milk + 1 tbsp vinegar (vegan buttermilk)
• 1 tsp baking soda
• ½ cup raisins
• 1 tbsp caraway seeds

Step-by-Step Instructions

1. Mix Dry Ingredients: Whisk flour, soda, seeds.
2. Add Wet: Stir in “buttermilk” and raisins.
3. Bake:
   • 375°F (190°C) for 40 mins in a greased skillet.

Pro Tip: Score a deep cross on top for even baking.

Troubleshooting Guide

⚠️ Dense bread? Over-kneading or dead yeast. Test yeast in warm water + sugar first.
⚠️ Pale crust? Brush with plant milk before baking.
⚠️ Sticky dough? Dust with rice flour (won’t toughen gluten).

Store-Bought Vegan Options

• Danish: Check for egg-free puff pastry (Pepperidge Farm’s vegan options).
• Baguettes: Whole Foods’ bakery section (often vegan).
• Milk Bread: Asian brands like Tous Les Jours (some vegan varieties).

Sources:

• The Vegan Baking Bible by Karin Pfeiff-Boschek
• Bread Illustrated by America’s Test Kitchen (vegan adaptations)

Which recipe excites you most? Share your bakes with #VeganBreadFinale!

Missed Parts 1,2 & 4? Find them in our profile highlights! 🌟