Whole Wheat Vegan Panettone Recipe. Easy and Very Simple to Do!

This time I bring you this whole wheat vegan panettone recipe because it is exquisite and also, it is very, very easy to make. A sweet wholemeal bread 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 on the table to share with the family or at the time 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 whole wheat vegan panettone. Its substitute ingredients of animal origin provide a soft, fluffy and moist texture In what turns out to be a delicious and unique panettone!

Let’s talk a bit about the recipe:

This vegan whole wheat panettone 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 → non-dairy oat milk
• Honey substitute → glucose
• Butter substitute → 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 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.

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 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.

Baking:

This whole wheat vegan panettone 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.