(Makes about 12)
280 ml oat milk, warm
330g strong flour
55g Roots ‘n Shoots ‘Very Vanilla ’ protein powder
65g flora melted
7g dry fast active yeast
1/2 tsp salt
Start the day before. Place all the ingredients into a bowl of a stand mixer and knead until it comes together into a smooth dough.
Cover and let rise for about an hour until doubled. Remove from the bowl.
Knock back and knead for about another 10 minutes (if by hand) shorter if in a stand mixer.
Place back in the bowl, sprinkle with flour, cover and let rise in the fridge overnight.
The next day take the dough out if the fridge and let sit for about another hour.
Knead for another 5 minutes and let rise again for an hour in a warm place.
Remove from the bowl knock back and roll out thinly into a large rectangle.
Preheat the oven to 190 degrees Celsius.
Spread the vegan chocolate spread and roll up into a log.
Cut into roughly 3cm thick slices and place on a baking tray.
Bake for about 30 minutes until golden brown.
Either sprinkle with icing sugar or with an easy water icing.