2 cups almond milk, plus more for brushing loaf top
2 tablespoons flax seed, ground
1/3 cup agave nectar or brown rice syrup
1/3 cup canola oil
1 tablespoon active dry yeast
1 1/2 teaspoons salt
1 1/2 teaspoons whole cardamom seeds, coarsely ground with a mortar and pestle
5 1/4 cups unbleached white flour
2 tablespoons sugar, for sprinkling

Stir together almond milk, ground flaxseed, agave nectar, oil, yeast, salt, and cardamom in large nonreactive bowl with lid. Add flour, and mix thoroughly with wooden spoon. Cover with lid or plastic wrap, and let stand 2 1/2 hours at room temperature. Transfer to refrigerator, and let rest overnight.

Coat baking sheet with cooking spray, or line with parchment paper. Remove half of dough from refrigerator; reserve remaining dough for second loaf. (Dough will keep in refrigerator up to five days.)

Divide dough into three equal pieces, and gently roll each piece into an 18-inch-long rope on floured work surface. Place dough ropes side-by-side, spaced two inches apart on prepared baking sheet. Pinch ends together on one side, and tuck under. Loosely braid dough ropes, then pinch ends together. Cover braided loaf loosely with kitchen towel or plastic wrap, and let rest 30 minutes.

Meanwhile, preheat oven to 375 degrees. Brush top of braided loaf with almond milk and sprinkle generously with sugar. Bake 30 to 45 minutes, or until golden brown.