Ingredients

Directions

1. In a small saucepan add milk, coconut oil, and maple syrup and bring to a low simmer. Pour into a large bowl and wait for it to cool down a bit- until warm to the touch. Stir in yeast and let it sit for about 20-30 minutes until foamy.
2. Stir in 1 cup of flour, 1/2 cup at a time, stirring in between. Add your pinch of salt and then mix until it becomes difficult to stir (add more flour if needed). Using some of the remaining flour, flour the surface and transfer dough onto the surface. Knead into a smooth, soft dough for about 5 minutes. You’ll be able to stretch the dough.
3. Oil a large bowl with a little bit of coconut oil (or oil of choice) and place dough into it. Turn it a few times to prevent the dough from drying out. Place a dish towel, then a plate on top of the bowl and let it sit in a warm place for about 1 hour.
4. Line a baking sheet with parchment paper. Using more of the remaining flour, flour the surface and place dough onto the surface. Divide into three equal parts. Roll out each part into a longer strain leaving the middle part of the dough a bit thicker than the two ends. Now make a braid with these three strains and tuck the ends underneath so they are no longer visible.
5. Place the braided dough onto the parchment paper and cover with a dish towel. Let it sit for another 30 minutes in a warm place to rise again.
6. Preheat the oven to 350 degrees Fahrenheit. Brush dough with a vegan egg wash and sprinkle with sliced almonds if you like. Bake for about 25-30 minutes until the top is golden brown.
7. Let finished bread cool for about 10 minutes and then glaze with a little bit of agave syrup before serving if you like. Serve with a fresh glass of plant-based milk. Store leftovers in an airtight container for up to two days.