Pull-Apart Chocolaty Vegan Bread Cake

Fi1508

The bread cake

2 cups of bread flour

½ cup of regular flour

1 cup of warm water

2 + ¼ tsp of Yeast

7 tbsp of sugar

¾ tsp of salt

2 tbsp of vegetable oil

Filling

vegan chocolate spread (any spread that you like such as caramel Lotus spread etc)

½ cup Halva (optional)

Blend the water, sugar and yeast together in a bowl. Add the 2 cups of bread flour and blend well.

If your’e using a mixer start with a low speed and add the ½ cup of regular flour gradually until the mixture forms together. Once done, move the dough to a lightly floured surface and knead into a ball shape.

If you don’t have a mixer, don’t worry, you can knead the dough by hand (as I do). Knead for about 10 mins until you get a soft, non-sticky dough.

Once done, move the dough to a lightly floured surface and knead into a ball shape. Coat your hands with oil and grease the ball lightly so it wont go dry.

Place the ball of dough into a bowl and cover with a towel and leave to rise for approx 1 to 2 hours until the dough doubles in size.

Pre-heat the oven to 180 degrees C (350 Fahrenheit).

Roll the dough out into a semi-rectangle shape of approx. 30x50cm onto a lightly floured surface and leave to rest for 5 mins.

Spread the chocolate (or alternative) on top and then sprinkle over the halva evenly.

Cut the width of the dough into 6 even strips (you can use a pizza cutter or a knife. Stack the strips on top of each other and cut again into 6 square pieces.

Grease a loaf tin (23x13cm) and fill with the square shapes on their sides. Sprinkle with more halva if desired/ left over, cover with a clean towel and allow to rest for another 40 mins.

Remove the towel and place into the pre-heated oven and bake for 35 to 45 mins or until the dough looks baked and golden. If it looks like the top crust has baked too quickly, cover with tin foil for some of the time to allow the middle to properly bake.

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