Olive Oil Zopf

August 20, 2012
by Jack McNulty
Olive Oil Zopf

Zopf has always been one of my favorite breads – especially fresh out of the oven and slathered with jam on a lazy Sunday morning. Traditional zopf, though, has quite a lot of butter and milk…not good for those watching their health or waistline. So, we came up with this method as an experiment to see if we could substitute the butter with olive oil and create something similar to a traditional zopf. We already knew substituting rice milk for the milk in the original recipe would be no problem, and just to keep things challenging and vegan, we came up with a vegan egg wash (combine 35 gr. water with 1 tsp. malt, 1 tsp. corn flour and 15 gr. olive oil).

The result was astonishing. We simply couldn’t believe how good the experiment went and proceeded to consume the entire loaf. To ensure the recipe works consistently, we went ahead and made the zopf again the next day…you know, just to see if we could produce the same high quality bread a second time or if we were the benefactors of beginners luck.

Fortunately, the recipe worked a second time and we are once again enjoying zopf at home – but without the animal fats!

Braiding of the zopf is simple – once you get the hang of it. We have a nice video in our original zopf recipe posted in our blog. Follow this URL: /blog/How-to-Make-Zopf/


olive oil zopf two

Olive Oil Zopf

Makes about 3 loaves of 500 gr. each

1 kg. zopf flour
30 gr. fresh yeast
1 Tbl. sugar
1 Tbl. salt
5,5 dl rice milk
145 gr. olive oil
egg wash or vegan egg wash

Mix the flour, salt and sugar in a large bowl. Dissolve the yeast with the rice milk, then add this to the flour by creating a well in the middle of the flour and pouring in the yeast mixture. Leave for about 10-15 minutes to let the yeast come to life. Once the yeast is foamy, add the rice milk and olive oil then mix together to form a dough. Knead for about 5-7 minutes. The dough should be a bit sticky, so add some flour when it sticks too much to your surface. The dough is right when it’s still sticky, but not sticking to your hands. Put the dough in a bowl, lightly cover with a towel and allow it to double in size – about an hour. Form one large zopf, or 3-4 smaller loaves. Allow the formed bread to proof for 20 minutes, then coat with an egg wash (or vegan egg wash). Add poppy seeds to the bread and bake at 200° C (with fan) for 30-40 minutes (bake for 20 minutes if you would like to freeze the bread). Cool before slicing.