Tomato bread

Vegan savoury Veganised

France

Prep: 15 minutes

Cook: 15 min

Rest: 1h45

Difficulty: Easy

For this tomato bread I’ve adjusted my burger buns recipe using tomato concentrate. Delicious!

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Ingredients

10 g baker’s yeast

100 ml lukewarm water (40°C-104°F)

250 g all-purpose flour

1 càc salt

1 càc powdered sugar

1 càs tomato concentrate

1 càc olive oil

1 càc flax seeds

1 càc mustard

1 càs maple syrup

3 càs 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

Dissolve the tomato concentrate in the yeast mix, pour in along with the olive oil, 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

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 6

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 7

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.