Good evening everyone! Tonight I made my first successful Italian bread. I love this recipe because it doesn’t require rising time, so its quick to prepare and it has a very dense texture. Marco really liked it. This is similar to the kind of bread they make in Serbia and how his mother prepares it at home. It’s not a bread that will be as good the day after, but it complements a hearty soup.
I adapted this recipe from one of my cook books, Mama’s Italian Cookbook. I veganised it and used my delicious Basil & Artichoke Pesto, that I prepared early this week. The original recipe also calls for green olives. I didn’t use them for Marco’s sake, plus my pesto was quite chunky. But I’m sure that would also be delicious as well.
To go with the bread, I made a simple Pumpkin Rosemary Soup and topped it with Roasted Pumpkin Seeds & Rosemary Leaves. It was a nice thick soup and it didn’t need any thing else to make it more creamy. The soup is gluten free, but obviously the bread isn’t. It can probably be made with gluten free flour and it doesn’t need yeast. Unfortunately for me there is no more soup left, but I managed to take one piece of the bread for tomorrows lunch.
Pesto Soda Bread (vegan)
350g plain bread flour
250g wholemeal flour
1 teaspoon bicarbonate of soda
1/2 teaspoon sea salt
3 tablespoon Basil & Artichoke Pesto (or other vegan pesto)
300ml soy milk (more to glaze)
1.25 tablespoons apple cider vinegar
1/4 cup water (optional)
2. Take a large bowl and sift the flours, bicarbonate soda and salt into it. Add any bran that may not of gone through sieve.
3. Combine the soy milk and apple cider to make ‘buttermilk’, then add the pesto to the buttermilk and stir through.
4. Slowly add the pesto buttermilk to the bowl with the flour. If it is too dry add some water.
5. Place the dough on a floury board and knead the dough for a couple of minutes then shape into a large circle or square. Use a shape knife to cut a large cross in the centre of the dough, then place the dough onto the baking tray.
6. Glaze the dough with soy milk, then bake for 30-35 mins or until golden brown. When it is read the base should sound hollow if you tap it.
* Serves 8 slices.
Pumpkin Rosemary Soup (vegan, gluten free, soy free, nut free)
2 tablespoon olive oil
1 large onion, chopped
3 garlic cloves, diced
2 tablespoon diced rosemary leaves
5 cups chopped kent pumpkin
1 litre vegetable liquid stock
sea salt & pepper to taste
1. Take a large pot and heat olive oil. Then add onion, garlic and rosemary leaves. Saute on medium heat for 3 mins.
3. Add the vegetable stock and bring to the boil. Then place on a simmer for 30 mins or until the pumpkin is soft.
5. Adjust seasoning and reheat in the pot and serve. Top with Roasted Pumpkin Seeds & Rosemary Leaves and Pesto Soda Bread (optional)
Roasted Pumpkin Seeds & Rosemary Leaves (vegan, gluten free, soy free)
2-3t ablespoon seeds from kent pumpkin
leaves from 3 sprigs of rosemary
1 tablespoon olive oil
1. Place the seeds and rosemary in a small bowl and add olive oil and sea salt. Stir through.
2. Place the mixture on to a baking tray with baking paper and roast in the oven for 3-5 mins or until pumpkin seeds are golden brown and crunchy.