theveganpea

This bread recipe was inspired by the freezing weather outside (I love a slice of warm bread when it is cold) and the fact that I never find any vegan food when I go to German Christmas markets (I love the smell of hotdog onions). I love this bread and I hope you will too!

Preparation time: 3 hours (including rising and baking times)

Ingredients (Makes 5 rolls):

• 500g Bread Flour
• 1 tsp Sea Salt
• 1 tsp Chilli Flakes
• Pepper to taste
• 4 g dried Active Yeast
• 2 tbsp Extra Virgin Olive Oil
• 1 tbsp Maple Syrup
• 150ml Beer
• 150ml tepid Water

• 3 Onions (sliced lengthways)
• 1 tbsp Olive Oil
• Salt to taste
• 1 tsp Cumin
• 1 tsp Maple Syrup
• 60 ml Beer
• 1/4 tsp red chilli powder (optional)

Method:

1. Add the flour, chilli flakes, sea salt, pepper and yeast into a bowl and mix well
2. Create a well in the centre of the flour mix and pour in the extra virgin olive oil, 1tbsp maple syrup, beer and the tepid water
3. Mix well until all the flour in incorporated
4. Kneed the dough on a surface for 10 minutes until the dough is elastic and no longer sticky
5. Place the dough in a bowl, covered in cling film, and leave to rise for one hour in a warm room
6. Place the olive oil in a hot frying pan and add the cumin seeds until they sizzle
7. Add the onions, maple syrup, salt, beer and red chilli powder to the pan and let the onions sweat down and caramelise
8. Once the onions have softened and browned, let the onion mix cool
9. Once the dough has risen for an hour remove from the bowl and kneed for 1 minute
10. Split the dough into five balls and place them next to one another on a non-stick, lightly oiled baking tray
11. Make a thumb print into each dough ball and fill with the onion mixture
12. With the left over onion juices in the pan, get a brush and paint the top surfaces of the dough
13. Cover the tray with cling film and leave to rise in a warm place for a further 30 minutes
14. Preheat the over to 200 degrees celsius
15. Bake the bread rolls for 35 minutes
16. Enjoy my Little Peas!