Pistachio bread

Vegan savoury Veganised

France

Prep: 2h00

Cook: 15 min

Difficulty: Intermediate

For this pistachio bread I’ve adjusted my burger buns recipe using pistachio oil. Delicious!

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Ingredients

Metric

U.S.

To delight 4 people

10 g baker’s yeast

100 ml water

250 g all-purpose flour

1 càc fleur de sel

1 càc powdered sugar

2 càs olive oil

2 càs pistachio oil

2 càs pistachio

1 càc flax seeds

1 càc mustard

1 càs maple syrup

3 càc oat milk

Directions

Step 1

Dissolve the yeast in warm water (it has to be at room temperature or yeast won’t activate!)

Step 2

In a bowl, mix the flour to salt and sugar and shape a wells.

Step 3

Preheat oven to 50°C (122°F).

Step 4

Pour in your yeast mix, the olive oil and pistachio oil and stir well using a spatula, then knead for 10mn until you get a uniform dough ball. Add a bit of olive oil if this seems too dry.

Step 5

Blend the pistachios, add in the dough and knead again for a few minutes.

Step 6

Turn off the oven but leave the light on (the high temperature will help your dough grow without cooking). Transfer the dough ball to the bowl, cover with a kitchen towel and leave to rest 1 hour.

Step 7

Meanwhile, prep your wash. Blend the flax seeds (I’m using a coffee grinder). In a small bowl, stir in 3 tsp water and leave to rest for 15mn into fridge. Add in the mustard, maple syrup and milk. Set aside.

Step 8

When the 1-hour resting time is over, oil your baking tray. Shape the dough into a perfectly round ball and lay in your tray, far enough from each other so they can keep growing without touching each other. Leave to rest for 45mn in the oven.