Vegan braid

Ingredients for 4 servings:

• 500 g flour (plaited bread flour) or flour of your choice
• 1 packet of dry yeast
• 1 tsp, heaped salt
• 1 ½ tsp, heaped sugar, alternatively rice syrup or agave syrup
• 125 g margarine, soft
• 2 ½ dl rice milk (rice drink), room temperature
• 2 pinches of turmeric powder
• some soy milk (soy drink)

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour 40 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 40 minutes

Mix all ingredients, except the rice milk, thoroughly. Then add the rice milk and knead into a smooth dough, preferably by hand. Let the dough rise for at least 1 hour (or overnight) in a warm place, covered with a damp cloth, until it has doubled in size. Then knead the dough again briefly and shape it into the desired shape (plaited bread, Grättimaa, Epiphany cake, etc.). Place it on a baking sheet on baking paper and let it rise for another 40 minutes (if you need to do it faster, you can save the extra 40 minutes by putting the dough in a cold oven and leaving it in the oven a little longer). Mix the soy milk and turmeric. Then brush the mixture over the plaited bread (soy milk is thicker and adheres better to the dough than rice milk) and bake in a preheated oven at 200°C with fan on the second rack from the bottom for about 40 minutes. Depending on your oven, turn the tray halfway through. To prevent the braid from getting too dark, you can cover it with a piece of aluminum foil. Let it cool on a wire rack for 10-20 minutes.