- 50g sourdough starter
- 50g “00” doppio flour
- 50ml filtered water
- 400g “00” doppio flour
- 185ml filtered water
- Pinch of salt
- 100g raw unrefined cane sugar
- 100ml water
- 75g cocoa powder
- 50g coconut oil
- 25g hazelnuts chopped
- 25g cranberries, chopped
- The night before you plan to make your dish, combine the starter with the flour and water for the starter build. Cover with a cloth overnight and leave at room temperature. Here, the yeast is activating.
- The following day, and take a separate bowl and mix the remaining flour with water. Use your hands. Cover with a damp cloth and leave to autolyse for about half an hour to an hour.
- Add, the starter build to the flour and water mix. Mix well. Cover with the damp cloth and set to one side for another hour. The dough should start to bubble; the fermentation process is beginning.
- Every thirty minutes or so fold the dough. Leafe to prove at room temperature for a couple hours.
- Preheat oven to 180 degrees Celius. Lightly line a loaf tin with oil.
- When the dough has proved, roll out into a large rectangular shape.
- In a large sauce pan melt the sugar in the water. Sift in the cocoa powder. Add the coconut oil. Baste the chocolate mixture onto the dough and leave about half an inch on the sides. Drizzle on the hazelnuts and cranberries.
- Roll the dough over in to a long log. Turn the log round and cut into the dough leaving the top of end. You want to create a braid, so make two cuts of even length. Gently braid the bread and bring the pieces at the end together. Place into a loaf tin.
- Boil a kettle and place a tray full of water below the shelf where you are planning to place your bread.
- Cover the bread with parchment paper or foil and bake in the oven for about 30 minutes.
- Remove and set aside. Serve warm or cold on its own or if you fancy with some vegan butter.
EthiVegan by Edward Daniel
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Edward Daniel | Vegan Chef