Homemade Sugar Free Bread Recipe

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Ingredients:

\n13 ounces of water
\n1½ teaspoon Himalayan pink salt, finely ground
\n1¼ teaspoon yeast
\n3½ cups bakers flour
\nIngredients for Filling
\n1½ cups roasted organic almonds
\n2 tablespoons Dutch cocoa
\n2 tablespoons shredded coconut flakes
\n3 tablespoons Naturally Sweet Products Xylitol ; substitute sugar per original recipe
\n25 grams melted butter; adjust to desired taste and texture.
\n½ teaspoon Himalayan pink salt, finely ground; table salt is fine per original recipe
\nOil spray (optional but recommended)
\nextra flour as needed
\nEgg Glaze
\n2 tablespoons milk
\n2 tablespoons water\n\n

Prep:

\n1 hour 30 mins
\nCook time
\n30 mins
\nTotal time
\n2 hours
\nServes: 1 bread\n\n

Method:

\nIn a large bowl, add water and yeast; with a bottom part of a wooden spoon, stir until combined.
\nPlace in microwave and heat for 1 minute.
\nAdd bakers flour and with the bottom part of a wooden spoon, stir until mixture is combined.
\nCover bowl with plastic wrap and allow to double in size. (approximately 1 hour)
\nWith bottom of wooden spoon, stir dough as if were pulling and stretching dough; add pinch of flour, cover with plastic wrap and allow to sit for 30 minutes.
\nWhile bread is sitting, prepare filling by combining all ingredients in a blender until desired texture; remove set aside.
\nRemove bread from bowl onto floured surface; cut dough into 4 equal pieces.
\nPrepare a flat baking tray with baking paper lightly oiled.
\nRoll each piece into desired size round shape.
\nPlace first circle on oiled baking paper, add ⅓ cocoa almond mixture, followed by second circle of dough and mixture, followed by third and mixture, followed by fourth circle.
\nNOTE: may need to lightly push down each layer to ensure the layers are the same.
\nPlace dinner or side plate over circles and cut around with sharp knife; remove excess dough.
\nPlease glass over middle of circle and press down lightly.
\nPlace cuts with sharp knife at 12, 3, 6 and 9 o'clock if was a clock.
\nPlace cuts at 1,4,7,10 as if were a clock; finish by cutting each of those pieces in half.
\nLift first piece carefully (all layers) and twist a couple of time to the right; place down.
\nLift next piece of layers on the right in an anti-clock way twisting; place down; repeat until all layers are completed.
\nCover with lightly oiled sprayed plastic wrap and allow to rise for for 30 minutes (see notes)
\nPre heat oven to 180C.
\nIn bowl, combine egg and water; coat bread with egg glaze.
\nBake for 30 minutes or until lightly golden brown.
\nRemove from oven and enjoy!\n\n 
\nNotes:\n\nIf no microwave, can place bowl or jug on oven door, while oven is on low heat; alternative, let sit in warm spot for 10 minutes until mixture is frothy.\n\nRecipe courtesy of What's on the List by Joanne T. Ferguson.\n\n