Combine 1 cup lukewarm water (39 degrees C), warm milk, yeast and sugar in a bowl.

Stand until foamy, about 5 minutes.

In a large bowl combine flour and salt.

Add butter and rub into flour between your fingers, making crumbs.

Make flax eggs by combining 2 tablespoons ground flax with 6 tablespoons water.

Sit for 5 minutes.

Make a well in the flour mix and add the yeast mixture and flax eggs.

Bring the mixture together with your fingers until it comes together.

Pour dough onto a clean, lightly floured surface and knead until smooth and elastic, About 8 to 10 minutes.

Add additional flour to the counter if the dough is too sticky.

Shape dough into a ball place in a lightly greased large bowl. Cover bowl with plastic wrap and let the dough rise in a warm place until doubled in bulk. I left mine for about 1 ½ hours.

Put in the fridge overnight.

The next day, remove from fridge and allow to sit for 20 minutes to relax.

Line a largish bread pan.

Roll out dough on a floured surface in to a ½ inch thick rectangle.

Spread the cauliflower puree over the dough leaving a 1  ½ inch border around the edges.

Layer with the caramelised onions (leave some for the top of the loaf).

Layer with baby spinach and scatter with olives.

Roll the dough, working from the far end towards you (as per video above)

Place the rolled dough, seam side down, in the bread pan.

Set to rise for 1 hour in a warm place.

Pre-heat the oven to 190 degrees C (375 F).

Sprinkle remaining onions on the top of the loaf.

Combine the maple syrup and almond milk in a small bowl and brush on to loaf. Sprinkle with sea salt and dried rosemary.

Bake in the oven for 50 minutes.Remove from oven and allow to cool slightly before removing from pan.

Serve warm or cold.