for 1 bread

Dough

350 g	half-white flour
1 tsp	salt
1 parcel	vanilla sugar
¼ cube	yeast (approx. 10 g), crumbled
2 ½ dl	coconut milk
100 g	white chocolate, finely chopped

To shape

250 g	mixed berries (e.g. blackcurrants, raspberries, blueberries, blackberries)
½ tbsp	sugar

How it's done

Dough

In a bowl, mix the flour with all the other ingredients up to and including the yeast. Pour in the coconut milk, mix, knead to form a soft, smooth dough. Knead the chocolate into the dough, cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.

To shape

On a lightly floured surface, roll the dough into a rectangle (approx. 25 x 35 cm). Spread the berries on top, leaving a border of approx. 6 cm along one of the short sides. Flatten the berries a little. Roll up the dough tightly, starting from the berry-covered short end. Cut the dough roll in half lengthwise, twist the strands together so that the cut sides are facing up, place in the prepared tin. Sprinkle the sugar on top, cover and leave to rise for a further 30 mins.

To bake

Approx. 50 mins. in the lower half of an oven preheated to 180 °C. Remove from the oven, allow to cool slightly, remove from the tray and leave to cool completely on a rack.

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