for 1 piece

Dough

400 g	white flour
2 tsp	salt
50 g	sugar
1 parcel	dry yeast (approx. 7 g)
2 ½ dl	almond drink
¾ dl	rapeseed oil
160 g	chocolate cubes

To shape

1 tsp	white almond cream
1 tbsp	water

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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