My brain is as twisted as this bread. But I finally found another recipe for this in the corners of my mind. And instructions too! This bread is not very sweet. If you want a sweeter version, you can sprinkle some sugar between the layers while folding or just add some more to the batter.
* for the filling you will need soaked raw cashews. Soak them for one hour*
For the bread dough:
300 g whole wheat flour
2 tsp. baking powder
1 tsp. guar gum (if you don’t have any use 1 Tbsp. corn starch)
150 ml soy milk (vanilla flavour)
5 Tbsp raw cane sugar
4 Tbsp margarine
Mix the dry ingredients in one bowl and soy milk, sugar and margarine in another. Combine and knead until you get a smooth dough. Reserve 1/3 of dough for the filling and set the rest aside.
For the filling:
70 g (1/2 cup) raw cashews, soaked in water (one hour)
2 Tbsp. water
1/3 of the bread dough
50 g (6 Tbsp) whole wheat flour
20 g (2 Tbsp) cocoa powder
15 g (2 Tbsp) rice flour or corn starch
2 Tbsp water
2 Tbsp raw cane sugar
1 Tbsp instant coffee powder
Place the cashews in a food processor and add 2 Tbsp of water. Pulse until the mixture has the consistency of cashew butter.
Place the reserved dough in a bowl, add cashews and the other ingredients and knead until all ingredients are incorporated. Set aside.
Form the bread dough into a ball and roll out into a rectangle. Place filling on top:
It’s no problem if the dough tears apart a bit and the filling peeks out. This will make your bread pattern even more interesting.
Place your bread in a greased loaf pan and bake at 180°C /350°C in a preheated oven. Bake for 30-40 minutes until a wooden stick comes out clean.