Allotment Bread
(Vegan)
This bread is easy to make yeast bread that incorporates flavours of the summer garden. Use a lemon, herb or garlic infused oil if you can for even more flavour.
Makes 2 small loaves
| Category: | Snacks & Bread |
Ingredients
Allotment bread
| 400 grams strong bread flour |
| 1 7g sachet of dried instant yeast |
| 1 tsp salt |
| 1 tsp sugar |
| 2 tbsp olive oil |
| 250 ml warm water |
Filling
| 1 tbsp olive oil |
| 1/2 small courgette, diced |
| 1 red onion, halved and sliced |
| 1 garlic clove, crushed |
| 1/2 tsp fennel seeds |
| 1 tsp dried oregano |
| 1 tsp dried rosemary |
| 1 tsp dried thyme |
| 2 tbsp sundried tomatoes |
Allotment Bread Directions
Place the flour, yeast, sugar, salt, oil and water in a bowl and mix well to form a dough. Using a dough attachment or your hands, knead the bread for 8-10 minutes until soft and stretchy.
Place in an oiled bowl and cover. Leave to rise in a warm place for an hour.
Whilst proving, place all of the filling ingredients into a saucepan and cook over a medium heat until soft. Cool.
When the dough has doubled in size, punch the air out and divide into 2 pieces.
Roll each piece out until about 1” thick and spread half of the filling onto one piece. Roll up and then mould into a loaf shape that will fit in an oiled loaf tin. Place in a tin and repeat with the other piece. (Tip – you could make rolls with the 2nd piece if you only have 1 loaf tin).
Leave the bread to prove for another hour.
Place in a pre-heated oven at 190°C/Gas Mark 6 and cook for 35-40 minutes (shorter if you have rolls).
To check the bread is cooked, tap the bottom of the loaf to see if it sounds hollow.
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