TEAR AND SHARE BREAD
MAKES 36 SERVINGS PREPARATION: 30-40 MIN RISING: ABOUT 1 HOUR BAKING: 50 MIN
1,5kg stone-ground white bread flour 10ml (2t) salt 30ml (4t) aniseed or cumin seeds 2 packets (20g each) instant yeast 200g sugar 200g butter 500ml (2c) lukewarm water 500ml (2c) lukewarm milk
baby brinjals, onions and carrots
SUGAR WATER 30ml (2T) sugar 30ml (2T) lukewarm water
1 packet (20g) each fresh coriander, parsley and basil 375ml (1½c) olive oil
125ml (½c) sunflower seeds, toasted 180ml (½c) sesame seeds, toasted 45-60ml (3-4T) chopped pecan nuts or walnuts 30ml (2T) brown sugar 5ml (1t) each coriander and cumin seeds 5ml (1t) sea salt flakes 2,5-5ml (½-1t) sumac ( optional)
Grease a large baking tin (36 x 13cm) and 1 medium loaf tin (20 x 10,5cm) well with nonstick spray.
1 Dough Mix the flour and salt well. Add the aniseed or cumin and instant yeast and mix through.
2 In a separate bowl mix the sugar, half the butter, water and milk until the butter has melted.
3 Add the milk mixture to the flour mixture. Mix and knead for 10 minutes or until supple and elastic. Knead in the rest of the butter. Cover and set aside in a warm place for 15 minutes. 4 Knock back the dough and divide into equalsized balls (100g each for the large tin and 70g for the loaf tin). Arrange the dough balls in the tins so they don’t rise sideways.
5 Veggies “Plant” a whole veggie in each ball. Cover and leave to rise until doubled in volume.
6 Preheat the oven to 190°C. Bake the bread for 10 minutes then lower the heat to 160°C and bake for another 30-40 minutes or until a skewer inserted in the middle of a ball comes out clean.
7 Sugar water mix the sugar and water and brush over the hot bread crust. Set aside for about 5 minutes, then transfer to a wire rack to cool to lukewarm.
8 Herb oil Heat the herbs and oil until warm but not hot. Set aside to cool, then pulse in a food processor until smooth.
9 Seed sprinkle Pulse all the ingredients in a food processor until the texture resembles breadcrumbs.
10 Break the bread into pieces, drizzle a little herb oil over and dip in the seed sprinkle.