Combine the flour, yeast and sugar in the bowl of a freestanding mixer fitted with a dough hook. Add the almond milk and mix on low speed until you have a shaggy dough, then cover and leave to rest for 15 minutes.
Sprinkle the salt over the surface of the dough and add the cubes of vegan baking block. Mix on medium-low speed for 10 minutes or until the dough is smooth, shiny and elastic. If you don’t have a mixer, you can knead the dough by hand on the work surface.
Cover the dough and leave to ferment and rise for 2 hours at room temperature or overnight in the fridge.
To create the 5-strand plait, divide the dough into five even pieces and roll each one into a long rope. Each strand should be the same length and diameter. Join all the strands together at the top, then fan them out below.
Using just the furthest three strands on the right-hand side, plait as you would for a normal 3-strand plait, crossing the furthest right (outside) strand to the middle, then the furthest left (of this set of three) to the middle.
Now use the three strands on the left to do the same thing (incorporating the closest strand that was used in the first set). Cross the furthest left (outside) strand to the middle, followed by the furthest right (of this set of three) to the middle. Continue to alternate right and left in this way until all of the dough has been used, then squeeze the ends together to seal.
Transfer the plait to a greased, lined baking tray and leave to prove for 1 hour or until it has doubled in size, but the braiding is still distinct.
Towards the end of the proving time, preheat the oven to 180°C (160° fan).
Brush the dough with almond milk and sprinkle with sugar nibs. Bake for 35 minutes or until the loaf sounds hollow when you tap it underneath. The temperature should reach 90°C on a probe thermometer.
Transfer to a wire rack and leave to cool completely before slicing.
Serves 12 or 1 loaf