How To Make Vegan Panettone With Whole Wheat Flour In Simple Steps!

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This time I bring you this recipe for vegan panettone with whole wheat flour because it is exquisite and also, easy to make. A whole wheat panettone with a pleasant, soft and fluffy flavor. With no doubt, you will not notice any difference with the usual classics!

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. This way it turns out a panettone, delicious and unique!

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! is a dough that has two leavening times, which the second is slower due to its density and that will depend on the amount of filling that is added to it. 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. And while there are many types of vegan replacements, here are the ones I used in this recipe as substitutes for those animal-based ingredients:

• Egg replacement → agar-agar
• Milk replacement → non-dairy oat milk
• Honey replacement → glucose
• Butter replacement → coconut oil
• For brushing / browning → 1 tablespoon vegetable margarine + 1 tablespoon of sugar + 1 tablespoon of water

Tips:

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 time, a few hours before is 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 kneading machine, you won’t have to worry, since it will do all the effort.

Fillings:

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 using dried fruits for the filling, it is recommended to hydrate them for about 30 minutes before adding them to the dough. 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 anything from a little water to some liquor or cognac, which will give it a 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 keep in mind that these paper molds, in addition to being cheap, are practical and help to conserve moisture, 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.

Baking:

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.