Warm the plant milk gently so it is barely warm and add the water to a large bowl.

Stir in the yeast and sugar and leave it to sit. After about ten minutes, you should see that the yeast will begin to bubble.

Take around one-third of the flour, beat into the mixture, and whisk until smooth.

Now add the rest of the flour, salt, garlic powder, and onion powder, and bring together to a sticky ball. It will be a little sticky, but this is correct.

Knead the dough with flour on a bench for 10 minutes. Be quite vigorous.

Place the dough into a greased bowl and cover it with a towel. Place it in a warm spot and leave it to rise until it doubles in size. This might take an hour or two. Be sure to let it double.

Preheat the oven to 365°F (185°C) fan.

Turn the dough out onto a floured table and roll it out into a rectangle, approximately 20cm x 40cm.

Cover the surface of the dough with the olive salad or any filling you prefer, leaving a strip of about 2 cm at the long edge furthest away from you. This will be the seam that holds it together when you roll it.

Roll the dough up into a tight long sausage shape.

Cut with a large sharp knife along its length, exposing the filling layers, so the sausage is now in two long sections with the cut layers of filling facing up at you.

Cross one piece over the other, twisting it together like a short braid. The filling should be exposed through the twist. Tuck the ends in and place it in a greased loaf tin.

Brush the top of the braid with melted butter.

Bake on the middle shelf of the oven for about 45 minutes, or until the braid has risen well and is a deep golden color.

Remove from the oven and let it cool slightly before serving.