Step 1

Warm up the oat milk to around 40C / 105F. You don't have to be exact about it, but it should be relatively warm. Take off the hob and mix in the sugar until fully dissolved. Add the instant yeast over the sugary oat milk and set aside for about 10 minutes until the top becomes frothy.

Step 2

In a large bowl add the flour, salt and butter. Using your fingers start combing it. Add the yeasty milk to the flour mix and using your hands start mixing the dough. Transfer to a lightly floured surface and knead the dough for about 8 minutes. The result should be a silky ball.Transfer to a lightly floured bowl, cover with a damp towel and set aside to proof for about 40 minutes or until doubled in size.

Step 3

When doubled in size, transfer the dough to a lightly floured surface and knock back the dough. With a rolling pin, roll your dough into a 40 x 30 rectangle. In a small bowl mix the harrisa and the tomato paste together with all the herbs. Using a spatula spread the paste evenly over the top of the dough.

Step 4

Now cut the dough halfway. With your fingers, roll both halves of the dough which should result in two long logs. With a sharp knife, gently cut both logs lengthways.

Step 5

You should now have four long logs. Combine two logs at the time: With the cuts sides facing up, press together one end of each of the two logs. Then lift one half over the other half to form a twist. Repeat the process with the other two logs.You should now have two twisted longs side by side. Gently combine the ends of the two twisted logs, then lift one twist over the other. Gently press together the ends. The result should be a lovely 4-time twist.

Step 6

Leave it to rise for another 30 minutes or until doubled in size.

Step 7

Preheat the over to 180C / 350F. Carefully transfer the twisted herbed bread to a greased loaf tin. Brush the loaf with a little bit of oat milk and bake for 30 minutes until golden. Remove from the oven and allow it to cool for about 10-15 minutes before removing from the tin.