Simply Organic Recipes
No-Knead Swedish Cardamom Braid

First-place winner in the 2010 Vegetarian Times Recipe Contest, this bread is based on an old Swedish family recipe that Cella Ozereko's mom used to make during the holidays when she was little. “I modified it to get rid of all the eggs and butter, then I got into the no-knead bread thing. With two little kids, I don’t really have the time to do ten minutes of kneading,” she explains. Cella's modifications worked so well that none of the rich texture of the holiday bread is lost in translation.

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.

Ease of Preparation: Moderate

Preparation Time: 45 min
plus resting

Cook Time: 30-45 min

Servings: Makes 2 loaves, 8 slices each

Recipe By: Cella Ozereko

From: Vegetarian Times 2010 Reader Recipe Contest

Nutrition Facts
As prepared, each serving contains 233 calories, 6g total fat, 0mg cholesterol, 233mg sodium, 40g total carbohydrate and 5g protein.

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