Here’s an interesting bread with a hint of sweetness and the quiet sort of spice flavor that comes with cardamom.  Nic Auwaerter makes it often for us when we want to show off the versatility of Daisy flour. We discovered, almost by accident, that it pairs beautifully with garlicky Kale-Almond Pesto as a spread.  Or with good organic butter. Or just pull off one of these braids and enjoy the bread for its wholesomeness and flavor.  Nic never says no because he thinks its also a lot of fun to make it/braid it.

Swedish Cardamom Bread

Ingredients

2 Cups of Almond milk (and some extra to brush on top)
2 Tablespoons of ground Flaxseed Meal
1/3 cup agave nectar
1/3 cup canola oil
1 Tablespoon active dry yeast
1 1/2 teaspoon salt
1 heaping teaspoon ground cardamom seeds
5 1/4 cup of Daisy Bread Flour
Sugar to sprinkle on top

First stir together the almond milk, flaxseed meal, agave nectar, canola oil, yeast, salt and ground cardamom seeds.  Then add the flour and mix until all flour is incorporated into the mixture.  Cover the bowl with plastic wrap ad let it sit for about 3 hours at room temperature.    Move the bowl to the refrigerator and let it rest there over night.

The next day coat a baking sheet with cooking spay or line with parchment paper (I prefer parchment paper).  Remove the dough from the refrigerator and divide the dough in half.  Divide each half into three sections and create an 18- inch rope of dough out of each section.  Braid the three sections together.

Then let the braids rest for 30 minutes, covered with a kitchen towel.  Preheat the oven to 375° F.  

After the bread has rested for 30 minutes brush the top with the extra almond milk and sprinkle lightly with sugar.  Bake until golden brown (about 30-45 min)  Let the bread sit for a few minutes after baking and enjoy!

(this recipe was originally found at Vegetarian Times magazine)