Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Dough
To shape
How it's done
Dough
Mix the flour, salt, sugar and yeast in the food processor bowl.. Add the almond milk, knead for approx. 5 mins. using the dough hook on a food processor. Gradually add the oil and continue to knead for approx. 5 mins. Knead in the chocolate chunks. Cover and leave to rise at room temperature for approx. 1 hr., then cover and leave to rise in the fridge for approx. 8 hrs. or overnight.
To shape
Divide the dough into two portions, shape into approx. 70 cm strands that are thinner at the ends. Braid the strands to make a loaf. Place the loaf on a baking tray lined with baking paper, cover and leave to rise for approx. 1 hr. Combine the almond butter and water, brush the loaf with the mixture.
To bake
Slide the loaf into the lower half of a cold oven. Heat the oven to 180°C, bake for approx. 50 mins. Remove from the oven, leave to cool completely on a rack.
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