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  • 執筆者の写真Michie

#102 / No knead bread ver.4 “Vegan Chocolate twisted bread” / こねないパン第四弾 “ヴィーガン チョコレートねじりパン


ヴィーガン こねないパン





「#56 / ピタパン&ファラフェルサンド」









調理時間 : 一時発酵一晩+80分 / 難易度 : 中くらい


* ドライイースト 3g

* 豆乳 180cc

* メープルシロップ 大1

* 強力粉 200g

* 全粒粉 50g

* 塩 小1/2

* オリーブオイル 大1

* 溶かしチョコレート 35g+お好みで

* 刻んだローストアーモンド お好みで


1. ボールにドライイースト、メープルシロップ、ぬるめの豆乳加えて混ぜる。

2. 1に強力粉、全粒粉、塩、オリーブオイルを加えて、全体がむらにならない程度までヘラで混ぜる。

3. ビニール袋に入れ、きつく縛り、冷蔵庫で一晩寝かせる。(一次発酵)

4. 袋を開いてガスを抜き、手に粉をふり、生地を取り出し丸め、15分程度置いて室温にもどす。

5. 生地を綿棒で24cm* 30cmの長方形に伸ばし、下半分に溶かしたチョコレート35gを塗る。

6. 2cm幅で切り込みを入れてロールし、ドーナツ型に整える。

7. 40分暖かいところで2次発酵し、180°に予熱したオーブンで22-23分焼く。

8. 残りのチョコレートをかけ、アーモンドを散らす。


This is the no knead and ferment overnight version. And bake it in the next morning.

If you want to make and eat immediately, you can. Knead the bread dough very well, put it in a bag, remove the air, ferment it at 35 degrees for about 50 minutes, and proceed as it is.

Please watch this video to see how to make no knead bread.

"#56 / Pita bread & Falafel sandwich"

All you have to do is spread the chocolate, twist, and shape into doughnut shape.

It may be a little fiddly to form, but it doesn't matter if you twist it or not, if you can't form well or not.

It's great fun to tear off the bread and eat.

They are also delicious with orange peel kneaded into the dough.

You can also replace the chocolate with matcha powder and powdered sugar mixed with water.

I rolled out the dough on a cutting board, so I had to take extra time to put it on a baking tray, but if you form it on a baking sheet, it's easy to put it on a baking tray and it won't fall apart.

In the video, the primary fermentation was a bit short, so the puffiness is not enough in fact, but make sure to ferment well both primary and secondary. The bread will be taller and fluffier.


Cooks in fermentation overnight + 80 min / Difficulty : medium


* 3g dry yeast

* 180cc soy milk

* 1 tbsp maple syrup

* 200g bread flour

* 50g whole wheat flour

* 1/2 tsp salt

* 1 tbsp olive oil

* 35g + some melted chocolate

* some almond (roasted and chopped)


1. In a large bowl add dry yeast, lukewarm soy milk and maple syrup and mix well. Add flour, salt and olive oil and mix well until well combined. You don’t need to knead, just combine. Put the dough into a freezer bag, bleed the air and close the bag tightly. Put it into a fridge and let rise overnight (8-12 hours). (Ferment until the bag is inflated and almost torn.)

2. (Next day) Take the dough out from the bag using flour to not to stick and round the dough. Put a wet towel on the dough and let them rest for 15 minutes.

3. While the dough is resting, melt 35g of the chocolate with a double boiler.

4. Roll out the dough into a 24cm*30cm rectangle and spread the chocolate on the half.

5. Cut a 2cm wide slit in the dough, roll and shape into a donut.

6. Place the dough carefully on the baking tray.

7. While fermenting in a warm place for 40 minutes, preheat an oven at 180C.

8. Bake at 180° for 22-23 minutes.

9. Drizzle with the remaining chocolate and sprinkle with almonds.


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