Gluten-free breakfast panda bread

1. In the evening, we will prepare a leaven from Bread mix white, water and yeast. Mix the ingredients with a wooden spoon, cover with foil and leave to ferment in a warm place for 10-12 hours.
2. The next day, cut the dried raisins into smaller pieces, melt the butter and put all the ingredients together with the yeast, except the cocoa, into the food processor. Mix the dough (it will be thinner than for classic bread). Divide the dough into two halves in a bowl. Place one part with a wooden spoon into a silicone bread mold and level it. Add cocoa to the second half of the dough that remained in the bowl and mix well. Layer the dark dough on top of the white dough, level it with a wet wooden spoon, cover with foil and let it rise in a warm place for 5 hours.
3. Before baking, coat the leavened bread with egg white and sprinkle with coconut. Place a baking sheet on the bottom of the oven and heat the oven to 240°C. Place the bread in the heated oven, pour 250 ml of boiling water into the bottom tray and bake for 12 minutes. Then reduce the temperature to 190°C, remove the bottom sheet and finish baking for 20-25 minutes. Let cool on a wire rack.

A good tip:
Bread is excellent with butter and fruit, jam, chocolate spread or as a side dish to yogurt.

Good tip 2:
If you do not have a dairy-free diet, just replace vegetable milk and butter with ordinary cow's milk.