Servings:
4
Prep time:
40
Cooking time:
40
INGREDIENTS
- - 140g whole wheat flour
- - 60g type 0 wheat flour
- - 200g cauliflower
- - 150g cooked beets
- - 2 carrots
- - 2 tablespoon hemp seeds
- - 2 tablespoon chia seeds
- - 1 teaspoon barley malt
- - Half a teaspoon anise seeds
- - 2,5g fresh brewer’s yeast
- - extra virgin olive oil
- - salt
- - pepper
- - grated fresh ginger
- - walnut kernels
INSTRUCTIONS
- In a bowl, melt the brewer’s yeast with 50ml lukewarm water, then add the type 0 flour and create a batter. Cover it and let it sit for at least one hour to double its size.
- Combine the whole flour and the salt, the chia seeds and the hemp seeds. Create a fountain with the flour and place the raised batter in the middle, add 1-2 tablespoons oil, the malt and stir to obtain a smooth and soft dough (add some warm water if needed). Cut the surface with a knife and place the dough in a wide mould with the lid, then let It raise for 2 hours.
- Chop the cauliflower and the carrots. Boil the carrots for 10 minutes until they’re soft, then drain them and boil the cauliflower in the same pan for 10 minutes. Drain it and keep the cooking water.
- Prepare the 3 vegetable spreads. Blend the carrots with the anise seeds, a pinch of salt and a tablespoon olive oil. Then blend the cauliflower with a pinch of ginger, some salt and a tablespoon oil. In the end, blend the beet with some oil, salt and pepper.
- Separate the dough into 12 small balls and let them raise for 30 more minutes. Afterwards, steam them on a high heat for 2 minutes. Let them cool down.
- Serve the bread with the 3 creams, decorating the cauliflower spread with chia seeds, the carrot spread with the walnuts and the beet spread with hemp seeds. If you wish, drizzle some olive oil on top of the spreads.
