Vegetable Rustic Bread with Spices
Arjun Thandi
Our favorite Recipes are ones that allow for adaption and this one certainly delivers.
Prep Time 30 minutes mins
Cook Time 30 minutes mins
Course Accompaniments
Cuisine Contemporary
Servings 6 people
Calories 48 kcal
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
Fresh vegetables
- 150 grams Beetroot
- 200 grams Butternut squash
- 200 grams carrots
- 65 grams Mixed nuts
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.