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Sunday, May 27, 2012

Peanut, sesame and chilli bread

I'd seen this recipe a while back and thought it sounded exciting.  Had pretty much all the ingredients in the house including me for once, so decided to make it today.

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, deseeded and roughly chopped (used dried chilli flakes instead)
75g roasted peanuts
500g strong white flour, plus extra
1 tsp instant dry yeast
sesame seeds

If the peanuts aren't already roasted, roast them in a 400F oven for ~10 min.  Measure the tahini, peanut butter, cumin and salt into a bowl, add 100 ml hot water and mix.  Add the chillies (leave the charred bits on).  Stir in 200 ml cold water and the peanuts; add the flour and yeast, mix to a soft, sticky dough and leave for 30 minutes.  Give the dough a 10-second knead and leave for an hour.

Divide into three, shape into balls, leave for 15 minutes, then shape into sticks.  Pat each stick into an oval (use flour), folding it in upon itself a few times, then roll to 30cm in length.  Brush with water, roll in sesame seeds and leave to rise on a baking tray for 45 minutes.  Slash down the length with a sharp knife, and bake at 220C/425F for 30 minutes.


An unusual combination, but good.  Roasted peanuts are so darn tasty.  S's serving suggestion was with a thin spread of red miso, then a layer of sliced tomato, then a sprinkling of finely shredded basil.  Also good with strawberry jam (pb+j with built in pb).
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