Traditional bubbat can be made with raisins, to be more of a bread you would have with tea. My brother-in-law Brian — who was raised in Regina, Saskatchewan — ate it this way. But you can also make it like this, with plant-based sausage, and serve alongside a meal. This is a great side to a hearty salad with lots of fresh veggies in it. Or for breakfast! Some traditions even put the bubbat inside of a turkey. Don’t worry too much about what it looks like, it will taste great.
Prep Time: 15 minutes
Rest Time: 60 minutes
Cook Time: 45 minutes
Total Time: 2 hours
2 cups unsweetened soy milk
1 Tbsp dry active yeast
½ cup warm water
3 Tbsp sugar
2 Tbsp plant-based butter, melted
1 Tbsp salt
3 ½ cups all-purpose flour
1 package (4 links) of your choice of plant-based sausage (both Gusta and Field Roast are readily available in grocery stores)
1. Preheat oven to 350°F.
2. Scald soy milk and then pour it into a large mixing bowl and set aside and let it cool to a lukewarm temperature.
3. Dissolve yeast into warm water.
4. Once soy milk is at the right temperature (warm to the touch), add sugar and plant-based butter, as well as the yeast.
5. Add salt and flour to wet ingredients. This should be a soft dough. Give it a good stir. Add a little more liquid as needed or flour, depending on how it feels. You should be able to stir the dough with a wooden spoon, but it should be tough.
6. Dice up sausage into bite-sized pieces and stir it into the dough.
Transfer it into an 8 x 8 greased baking pan.
7. Cover pan with a tea towel or a beeswax wrap and let it rise for one hour. Then bake for 45 minutes. Keep an eye on it after 35 minutes.
Reprinted with permission from The Vegan Mennonite Kitchen by Jo Snyder, Pandora Press Co 2021, photo credit Sarah Pflug
Vegan Mennonite Kitchen, Pandora Press, $33.