nutritional information

Per Slice:

  • Calories: 233
  • Protein: 5 g
  • Total Fat: 6 g
  • Saturated Fat: <1 g
  • Carbohydrates: 40 g
  • Cholesterol: 0 mg
  • Sodium: 233 mg
  • Fiber: 2 g
  • Sugar: 8 g

No-Knead Swedish Cardamom Braid

No-Knead Swedish Cardamom Braid

Makes 2 loaves

The VT staff will be talking about (and making) this recipe for years to come. The veganizing of a recipe traditionally rich in eggs and butter is an inspiration, and the easy, no-knead recipe is a stroke of genius. Celia's modifications to the original recipe work so well that none of the rich texture of the holiday bread is lost in translation.
  • 2 cups almond milk, plus more for brushing loaf top
  • 2 Tbs. Bob's Red Mill flaxseed meal
  • ⅓ cup agave nectar or Lundberg Farms Sweet Dreams organic brown rice syrup
  • ⅓ cup canola oil
  • 1 Tbs. active dry yeast
  • 1 ½ tsp. salt
  • 1 ½ tsp. whole cardamom seeds, coarsely ground with a mortar and pestle
  • 5 ¼ cups Bob's Red Mill unbleached white flour
  • 2 Tbs. Florida Crystals Demerara sugar, for sprinkling

1. Stir together almond milk, flaxseed meal, agave nectar, oil, yeast, salt, and cardamom in large nonreactive bowl with lid. Add flour, and mix thoroughly with wooden spoon. Cover with lid or plastic wrap, and let stand 2 1/2 hours at room temperature. Transfer to refrigerator, and let rest overnight.

2. Coat baking sheet with cooking spray, or line with parchment paper. Remove half of dough from refrigerator; reserve remaining dough for second loaf. (Dough will keep in refrigerator up to 5 days.) Divide dough into 3 equal pieces, and gently roll each piece into 18-inch-long rope on floured work surface. Place dough ropes side by side spaced 2 inches apart on prepared baking sheet. Pinch ends together on one side, and tuck under. Loosely braid dough ropes, then pinch tail ends together. Cover braided loaf loosely with kitchen towel or plastic wrap, and let rest 30 minutes.

3. Meanwhile, preheat oven to 375°F. Brush top of braided loaf with almond milk, and sprinkle generously with sugar. Bake 30 to 45 minutes, or until golden brown.

November/December 2010 p.64

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I'm allergic to almonds. Would oat milk be a good substitute?

Shifra - 2016-03-04 19:36:22

My bread came out perfectly! I brought one to a potluck and made another for us at home. Both went fast!

Nicole - 2014-12-23 12:05:48

Help! I have made this bread a couple times...and it is amazing!! However...when I brush the top with the milk I find that the bottom and the edge of the bread touching the pan burns...any recommendations for getting it to not burn?

sam - 2014-11-25 21:27:04

I've been making this exact recipe for many years. It is easy and impressive looking. I make it for Winter Solstice and Spring Equinox. Not everyone enjoys the flavor of cardamon. Sometimes I use almond extract instead. The flax is a great texture and added nutrients. I serve this with dinner. But it is wonderful toasted for breakfast spread with almond butter too.

Kris Treat - 2014-01-20 18:55:59

Just made this for the second time. AMAZING. My changes were: half white whole wheat flour and half bread flour maple syrup instead of agave soy milk instead of almond milk one whole packet rapid rise yeast Then, I actually kneaded it for about 10 mins, let it rise 2+ hours, and did baking from there rather than the whole no-knead/fridge method. It made for a better texture, I think.

Rachel - 2013-04-01 17:11:49

This recipe is definitely a keeper! It's very easy, yet the braid looks so professional! Next time I'll try skipping the cardamom and flavoring with orange blossom water...

Nathalie - 2013-01-05 21:22:04

In step three, what do you think would happen if you sprinkled with BROWN sugar instead of white?

Kaelyn - 2012-07-25 23:13:33

This is a fantastic recipe! Maybe I'll add some things of my own to it!

Kaelyn - 2012-07-25 23:08:51

This is a great recipe and very versatile. For years I have been bringing the traditional butter & egg laden orange rolls to thanksgiving dinner. This year I used this recipe, substituting OJ for some of the liquid and adding orange rind. It continues to be a hit. I have used the dough for cinnamon rolls as well for my husband who is vegan and everyone loves them. It is one of the easiest and most rewarding bread recipes out there!

Rebecca Lambert - 2012-07-10 15:12:38

A note on substitutions- soymilk has worked perfectly in the past and I suspect other milks would work as well; if you aren't vegan honey works perfectly for the sweetener; and pearl sugar for the topping gives a more authentically Swedish style. I've used the dough to make cinnamon rolls and smaller buns- always with delicious results. Very adaptable!

Katarina - 2012-02-17 17:21:24

I'm a big fan of coconut oil, has as anyone used it as an alternative to the Canola oil?

Rae - 2011-11-16 22:06:22

Can soy, rice or coconut milk be substituted? Someone has a nut allergy in our house.

Jill - 2011-11-15 09:37:29

I made this for Easter dinner today. Mine didn't rise overnight for some reason but I put it in a warm oven for a bit this morning and it rose enough that I was willing to give it a shot. A couple of inadvertent changes; I didn't realize I'd picked up VANILLA almond milk until after I'd used it. I also used GROUND cardamom instead of the seeds (less $) and couldn't find the sugar crystals so I sprinkled some regular sugar on it. After I baked it, I drizzled it with some of the agave nectar. Not having had it before, I don't know what the texture was supposed to be. It was somehwat dense, but very moist and sweet although not overwhelmingly so. It was a hit at dinner. A winner for sure!

Heather - 2011-04-24 19:15:24

It's a good thing the recipe makes 2 loaves because this bread is incredible! Working with the whole cardamom was new for me but very simple. It added a key flavor to the bread.

Dana - 2011-04-07 12:36:26

Seems like a sweet bread. Do you eat it for breakfast? What do you put on top of it? Seems delicious!

Jess - 2011-03-27 12:38:49