Gormandize: Swedish Cardamom Braid (No Kneading Needed!)

I love making my own bread. It feels so homely and satisfying! However, it also takes a bit of practice to get it right unfortunately. One of the things that I always used to struggle with is finding a nice warm spot in which to let the dough rise. If you also find this difficult then you should check out the solution that I've developed here. But if you have always shied away from making bread because you think it might be too hard - then this is the bread for you. It has no kneading involved, doesn't actually need to rise and it absolutely delicious.

Sweden has been a rather 'bready' month for me actually! I began by baking my own bread for the absolutely fantastic Smörgåstårta (click on that link just to check it out - seriously you'll be missing out if you don't!) and then I made my own little cardamom buns for the lovely Cranberry and Almond Semla. So this is the third bready instalment for this delicious month. I thought it was particularly delicious and I will be definitely making it again! I think I might trying to put some nuts or seeds in it next time to give it some crunch, or perhaps some dried fruit to make it a fruit loaf.

This recipe actually isn't mine, one of the very first recipes I've put up here that I haven't created myself. I found the recipe here when doing research for Swedish food month. I made some minor changes, but it is largely the same because I tend not to mess too much with bread recipes. If you start to diddle with the quantities of things or add or remove too many things then you run the risk of it simply not working.

Ingredients
Adapted from Vegetarian Times
2 cups almond milk
2 tbsp flaxseed meal
1/4 cup agave nectar
1/3 cup canola oil
1 tbsp dried yeast
1 tsp salt
2 tsp ground cardamom
5 1/2 cups unbleached white flour

To Make
1.Stir together the almond milk, flaxseed, agave nectar, canola oil, yeast, salt and cardamom together in a non reactive bowl.
2. Add flour and mix well with a wooden spoon. Cover with plastic wrap or a lid and leave to rest at room temperature for 4-6 hours. You can refrigerate it after the first few hours if you want, but I didn't find it necessary.
3. Line a baking tray with greaseproof paper.
4. Turn out the dough and divide into three equal portions. Roll into thick ropes about 40-50cm long.
5. Move the three pieces of dough onto the lined tray side by side. Pinch the ends together at the top and braid the ropes together, pinching the ends together when you get to them.
6. Cover the braided loaf with a tea towel and leave to rest for 30-40 mins.
7. While it is resting preheat the oven to 190 degrees C. Bake for 30-45 minutes, or until nicely golden on top.

Makes 1 loaf.