Ingredients (makes one big bread):
- 500 g white spelt flour
- 25 g fresh yeast
- 40 ml warm water
- 200 ml almond milk + 2 tablespoons
- 1 egg
- 30 g of melted coconut oil
- 60 g brown sugar + 1 tablespoon
- 50 g almond flakes
- ½ teaspoon cinnamon
- 1 pinch salt
Crumble the yeast into a cup with the warm water and add 1 tablespoon of brown sugar. Cover with the paper towel and leave to rise for about 20 minutes (the mixture should be bubbly and have at least doubled in size...)
In a mixing bowl combine brown sugar, cinnamon, salt and flour. Make a well in the centre. Pour in the melted oil, egg and the yeast mixture and add the almond milk. First mix carefully with a wooden spoon, then knead until you obtain an elastic dough, soft but not too sticky.
Cover the bowl with a towel and leave to rest for an hour or until the dough has doubled in size.
Preheat oven to 200ºC.
Put the dough on a clean surface and cut into two equal pieces. Make two long strands and braid together, tag in the ends of the braid and put on on a baking tray lined with baking paper. Brush with 2 tablespoons of almond milk, sprinkle with the flaked almonds and bake for 30 minutes.
Allow to cool for at least 30 minutes before serving.