I picked up some Balsajo black garlic at the London Animal Free Festival last year. I’d never heard of black garlic before, and had no idea how to use it, but I’m a sucker for new ingredients! Although I’ve now used it in recipes such as chilli and bolognese, I really wanted to use it in something that allowed the sweet, balsamicky flavour to really stand out. Here, I’ve paired the black garlic with tangy sundried tomatoes in a soft loaf of bread. Overall, bread-making does take a while, but the hands-on time for this recipe is only around 15 minutes, and proving the dough is essential for getting the perfect taste and texture. It’s a great recipe to try on a lazy Sunday and will set you up with bread for the rest of the week.
500 g of strong white bread flour
7 g of yeast
A pinch of salt
8 cloves of black garlic (thinly sliced)
5 large sundried tomatoes (chopped)
300 ml of warm water
A dash of oil
1. In a large bowl, mix together the bread flour, yeast and salt. Stir in the black garlic and tomatoes.
2. Make a well in the centre of the mixture and pour in the warm water. Add the dash of oil, and mix to combine into a dough.
3. Knead for 5-10 minutes on a floured surface (or, if you have a bread-maker or a food processor with a dough hook, leave it to do its thing!). Place the dough into an oiled bowl, cover with a clean tea towel and leave for an hour.
4. Once the hour is up, take the dough out of the bowl and knock the air out of it. Place onto a lined baking tray and mould into your desired shape (to achieve a plait effect, cut into three strips, plait, and secure at each end). Leave for a further hour.
5. Once this further hour is up, cook at 200 degrees celcius for around 30 minutes, until golden brown.
6. Slice and serve with desired toppings. My favourite is a mild vegan cheese and fresh vine ripened tomatoes, or just simply some vegan butter to allow the flavours in the bread to do all the talking!