Vegetable Rustic Bread with Spices
Our favorite Recipes are ones that allow for adaption and this one certainly delivers.
Equipment
- Bread mould
Ingredients
Spices & herbs
- 3 tsp Salt
- 1 tsp Turmeric
- 1 tsp Gharam masala
- 1 tsp Cumin seeds
Flours & baking
- 2 tsp Sodium bicarbonate
- 200 grams Khorosan Flour
Oils & fats
- 3 tbsp Olive oil
Fresh vegetables
- 150 grams Beetroot
- 200 grams Butternut squash
- 200 grams carrots
- 65 grams Mixed nuts
Liquids
- 2 tsp Cider vinegar
Non commercial
- 200 ml Water
Instructions
Heat the vegetables
- Prepare the vegetables by pealing them and chopping them into pieces.
Beetroots take longer to cook so cut them small (1/2 cm to 1cm), Carrots about 1cm thick, and the Squash takes the least time so can be bigger (2cm to 3cm). - Place all the vegetables in a steamer or a pot with a lid and ½ inch water.
- Steam until the vegetables become tender.
Prepare the dough
- Ready the oven, pre-heat to 180 degrees.
- Ready a bread or cake mould. Line with some oil.
- Crush the nuts in a mortar by tapping them with a pestle.
- Take a bowl and add the Flour, Sodium bicarbonate, Salt, Nuts, Masala, Turmeric and Cumin.
- Mix well.
- Make a well in the center of the mix. Add the Oil, Water and the Cider vinegar. Mix thoroughly until you reach a smooth thick creamy consistency.
- Add the vegetables to the bowl and mix again.
Bake the bread
- Pour and scoop the mixture into the bread mould.
- Give it a nice smooth surface by gently stroking with the bottom of a large spoon.
- Place the mould on the middle tray of the oven.
- Cook for about an hour.
- You will know it is ready by inserting a knife into the bread. If it comes out dry then it is ready, otherwise return to the oven.