'Chocolate' Twist Bread

Pre-heat the oven to 200°C/fan 180°C/gas mark 6.

Place the ProZero, water, psyllium husk, yeast and vanilla essence into a bowl, mix and allow to stand for 5 minutes until the mixture thickens.

In a separate bowl, place the butter and sugar and rub together with your fingertips until the mixture reaches a sand-like texture.

Add in the Fate All-Purpose Low Protein Mix and mix until combined.

Add the liquid mixture into the bowl and mix to form a sticky dough.

Place the dough onto a clean lightly dusted surface, knead for 1 minute and llow to rest for 20 minutes.

Press the dough with your hands into a a 2 cm thick circle.

Rest the cookie cutter in the middle of the circle and score a circular shape. Using a knife, cut segments from the cookie cutter to the outside of the circle, 2cm apart and remove the cookie cutter.

Melt the Vitabite in a heatproof bowl, over a pan of simmering water.

Spoon 1 tsp of melted Vitabite onto each segment of the dough, leaving the inner circle chocolate free.

Twist each segment 180 degrees.

Brush with ProZero and sprinkle with the sugar.

Bake in the oven on the middle shelf for 20 minutes or until golden brown.

Leave to cool fully on a wire rack.