About this recipe
The grated coconut flour absorbs less water, so to get a fairly firm dough can be worked on, about 3dl of water, you will
still use 500g of flour.
If you want to strengthen the coconut flavor, use only 1 dl of water and 2 dl of coconut milk.
- 100g sourdough
- 500g bread flour
- 150g grated coconut
- 100g sugar
- 3 dl of water
- half a teaspoon of salt
For the syrup
- 2 tablespoons of honey
- 1 teaspoon of cardamom powder
- 1 dl of water
Break up the sourdough and melt it with water and sugar; add about half of the flour, then start to add a tablespoon of grated coconut, continuing to knead. Complete with the remaining flour and grated coconut, finish with salt, form a ball and let the dough rise, covered with foil, for at least 8 hours.
Deflate the dough, divide it into 3 pieces and form 50 cm long strands. Place the strands on the work surface, seal the ends together and put them just below so that they are not visible. Bring the first strand on the left towards the center.
Then take the first strand on the right and bring it towards the center. Continue the same way up to finishing the braid. Seal the ends at the bottom and put them just below the braid so that they are not visible. Lay the braid on a baking tray covered with parchment paper and leave it to rise another 2 hours.
Preheat the oven to 230° with an empty baking tin on the bottom of the oven (if available, use the fan or convection oven option). When the oven is ready, pour 300 gr of water into the empty dish on the bottom and carefully position baking tray with the bread in the centre. Bake for about 10 minutes and then lower the oven to 200°C.
If you used the fan-oven option, move now to the static oven mode. Bake for another 25 minutes. Lower again, this time to 180°C and bake for a further 25 minutes.
Meanwhile the braid is cooking prepare the syrup: pour honey in a small saucepan, dilute it with water and let it melt over low heat. Add the cardamom powder and cook the syrup for a few minutes. Turn off and keep warm. Pull the braid out of the oven, brush it while it is still hot with the syrup and sprinkle with a little more grated coconut. Let the bread cool before serving.
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