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Venezuelan Ham Bread [Vegan]

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You won't believe that this Venezuelan dish is vegan! Vegan ham goes inside of this moist, flaky bread, topped with sesame seeds to give it a nutty texture. Great for parties when you really want to "wow" your guests!

Venezuelan Ham Bread [Vegan]

This Recipe is :

Dairy Free Vegan

Calories

2236

Cook Time

60

Ingredients

For the Ferment/Leavening Mixture:

  • 1/2 cup of warm water
  • 0.35-ounces of baking powder
  • 2 tablespoons wheat flour
  • 1 teaspoon brown sugar

For the Bread:

  • 4 cups of wheat flour
  • A little less than 3/4 cup of warm water
  • 1 tablespoon vegan butter
  • 2 tablespoons oil
  • 2 tablespoon brown sugar
  • 1 teaspoon of salt

For the Filling:

  • 1/3 cup raisins
  • 1/3 cup walnuts
  • 1 piece of vegan ham
  • 1/3 cup of green olives
  • 1 can of roasted red peppers

For Brushing Over Bread:

  • 3 tablespoons of aquafaba
  • 1 teaspoon brown sugar
  • A few drops of oil
  • Sesame seeds to decorate

Preparation

  1. Prepare the ferment or the leavening mixture. In a bowl, mix the ingredients well: the baking powder, 2 tablespoons of wheat flour, 1 teaspoon of brown sugar and 100 ml of warm water. Cover the bowl with clear film and let the mixture sit in a warm place until it doubles its size. On the surface it will foam.
  2. Prepare the dough. In a large bowl mix the flour with sugar, make a hole in the center and pour the ferment, stir a little. Add the oil, margarine and salt and stir a little more. Add the water little by little stirring until a homogeneous mass is formed.
  3. Flour the countertop and knead the dough a little for 2-3 minutes. Form a ball of dough and place it in a bowl with a little flour so that the dough does not stick. Cover the bowl with a piece of transparent film and let the dough rest in the refrigerator for 1 hour.
  4. Meanwhile, prepare the filling. Cut the vegan ham into slices, cut the olives into slices and chop the nuts. Put the raisins in warm water for 10-15 minutes and drain them well.
  5. When the time of rest passes, remove the dough from the refrigerator, place it on a floured surface and cut it into 2 or 3 equal pieces, depending on the amount of bread we want to make. I have separated it into 2 parts and I used the second part to prepare another bread with vegan sausage and cheese . We again form the balls of dough with the cut pieces, we pass them through the flour and cover with a cloth the pieces that we do not use at the moment.
  6. Stretch the dough with a rolling pin forming a large rectangle about half a centimeter thick. Paint the dough with butter, but leaving the edges (about 3/4 of an inch) uncovered so that the dough then sticks well when rolled.
  7. Place the stuffing on the dough (without touching the edges): slices of vegan ham, raisins, walnuts, olives and red peppers in strips
  8. Roll the dough very tightly so there is a little space between the layers. Paint the outer edge with water so that it sticks well. We close the roll ends by rounding them with your hands.
  9. Cover a baking tray with baking paper and place the bread on top. Pierce the dough with a fork, cover the roll with a kitchen towel and let it rest until the size increases.
  10. Meanwhile, prepare the mixture to shine the ham bread without using egg. Beat with the rods the aquafaba (chickpea water) until it forms foam, add 1 teaspoon of sugar and a stream of oil, beat a little more.
  11. After resting time, we wash the ham bread with the aquafaba mixture and sprinkle sesame seeds on top.
    Preheat the oven to 356°F and bake the ham bread for 1 hour or more, check that it is well browned.
  12. Leave the ham bread cold and cut it into slices to serve.

Nutritional Information

Total Calories: 2236 | Total Carbs: 430g | Total Fat: 41g | Total Protein: 48g | Total Sodium: 903mg | Total Sugar: 34g

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AUTHOR & RECIPE DETAILS


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Comforting meat-free dinners that are varied, colorful, and delicious. Vegan food has always called my attention because it is varied, colorful, and delicious; there are surprising combinations which create extraordinary and unexpected tastes. However, the most important fact is that no animal has to get hurt in order to eat well. I went vegan in 2011 and it was the best choice I have ever made. First, I did it to save animals, but then later I realized how beneficial it was for both the environment and health. I love trying new recipes and share my vegan creations with everyone, that is why I started my blog Vegspiration, where anyone can find something to get inspired and take the path towards veganism.


 

 

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