Servings:
4
Prep time:
40
Cooking time:
50
INGREDIENTS
- For the pesto:
- - 50g grated parmesan cheese
- -30g sundried tomatoes
- -2 tablespoons pine nuts
- -extra virgin olive oil
- For the loaf:
- -200g gluten based flour for instant seitan
- -4 broccoli
- -1 carrot
- -1 shallot
- -2 cloves of garlic
- -1 rosemary sprig
- -1 bay leaf
- -1 tablespoon barley malt
- - ½ glass white wine
- -extra virgin olive oil
- -salt and pepper
- For the bread crust:
- -200g flour
- -5g fresh brewer’s yeast
- -1 teaspoon brown sugar
- -salt
INSTRUCTIONS
- Melt the brewer’s yeast with 130ml lukewarm water and sugar, after 5 minutes add a pinch of salt and the flour. Knead and cover the dough with a cloth to raise for 2 hours.
- Peel the stems of the broccoli and cut them into cubes, then slice the leaves. Chop the carrot too. Steam the veggies for 3-4 minutes.
- Mince the shallot and the garlic, sauté them in a pan with 2 tablespoons of oil. Add the broccoli and carrots, salt and pepper to taste and sauté on a medium to high heat for a few minutes.
- Add to the instant seitan flour the water needed to create a sticky dough (according to the instructions you find on the packet), then add the sautéed veggies, once cold. Give the dough the shape of a loaf, wrap it in cloth and freeze it for at least 30 minutes.
- Carefully knead the bread dough and give it a rectangular shape. Cover it with a cloth again.
- In a pan, sauté a crushed clove of garlic with the rosemary sprig, the bay leaf and 2-3 tablespoons of oil. Add the seitan loaf and brown it on all sides, then season with the wine and let it evaporate before removing from heat.
- Prepare the pesto mixing the sundried tomatoes with the pine nuts and the cheese, adding oil as needed to obtain the right consistency.
- Spread the pesto on the loaf, then cover it with the bread dough, sealing the edges carefully. Brush the surface with the malt, diluted in water, and bake at 180°C for 35 minutes. Serve the loaf, for example, with some salad and some baked potatoes.
