I’d been joking about it on Facebook that I wanted to develop a loaf called Bread Pitt. When I got this drawing of me for Christmas I just had to make it happen. After a lot of mistakes and many loafs that didn’t rise here it is at last, the one and only Bread Pitt. Light as a feather, pretty and has a slight taste of garlic. Just like I imagine its namesake. My sponsor Mabruka is two years old today, so that makes this even more special.
Ingredients
250 g water
325 g oat or almond milk, unsweetned
30 g sesame seeds
55 g almond flour
50 g rice flour
50 g psyllium husk
20 g soya flour
20 g sesame flour
10 g baking powder, gluten-free
10 g baking soda
5 g olive oil
1-2 tbsp garlic powder, from Mabruka
salt and black pepper, to taste
1 tbsp apple cider vinegar
sesame seeds, for garnish
Method
Mix water, plant milk and psyllium husk in a large bowl and let it sit for at least 5 minutes while the psyllium husk is absorbing the water.
Add the oil, baking agents, seeds and seasoning into the bowl and blend with a stand mixer, using the K beater. Lastly, add the apple cider vinegar and and mix carefully, and just for a very short time. Just so that it blends well. If you are using olives you add them at this stage too.
When the dough is ready it’s a bit sticky, so better use some rice flour when forming the loafs. You get two big loafs or many small ones from this recipe.
Be careful not to put to much in the baking forms. The bread rises a lot and doubles in size. Note that it’s easier to bake the small loafs.
Sprinkle over some sesame seeds.
Bake the little ones on 170°C for about 40 minutes, but the big ones need an hour and 15 minutes. Ovens are not all the same so could need more. Note that it’s possible to bake this without the garlic powder.
This recipe is sponsored by Mabruka.
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