My son came back from school, first thing he complimented the bread was really good for his lunch yesterday. Needless to say, all these breads were gone in the same day! Yes, just like Dan said, this goes well with any sorts of cured meats.
Recipe from: Dan Lepard ( The Guardian)
Ingredients
50g tahini
75g crunchy peanut butter
1 tbsp cumin seeds
1 tsp fine salt
2 long red chillies, not too fiery, charred over a flame
75g roasted peanuts
500g strong white flour
1 tsp instant dry yeast
Oil, for kneading
sesame seeds
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| well-risen dough |
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| ready to be baked |
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| yes! |
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| My son's school lunch :) |
Method
1. Spoon the tahini, peanut butter, cumin and salt into a bowl. Add 100ml hot water. Dessed the chillies, chop roughly and add to the bowl (leave the charred bits on). Stir in 200ml cold water and the peanuts, add the flour and yeast and mix to a soft sticky dough. Leave for 30 minutes. Gentle knead 10 seconds and leave for an hour.
2. Divide into three, shape into balls, leave for 15 minutes, then shape into sticks. Pat each stick into an oval (use flour), folding it i upon itself a few times, roll into 30cm in length. Brush with water, roll in sesame seeds and leave to rise on a baking tray for 45 minutes. Slash down th elength with a sharp knife, and bake at 220C ( 200 fan assisted)/425F/gas mark 7 for 30 minutes.
Note: For mine, I filled a pan with boiling water underneath the oven when baking.
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