Ingredients

Method

• 1 cup milk, at room temperature (plus extra if necessary)
• 2 1⁄2 T sugar
• 1 t instant yeast
• 200 g Woolworths black tahini
• 360 g flour
• 2 t salt
• 100 g Woolworths sriracha-flavoured almonds and cashews
• Woolworths onion chilli crunch, for serving
For the quick cucumber pickle:
• 3⁄4 cup rice vinegar
• 1 T sugar
• 1 t ginger, finely grated or chopped
• 1 Mediterranean cucumber, thinly sliced
• 1 red onion, thinly sliced

Method

Ingredients

1. Place the milk, sugar and yeast in a bowl. Mix to combine, then allow to stand for 5–7 minutes, or until frothy.

2. Add 2 T tahini, the flour and salt and combine using a wooden spoon to form a shaggy dough. Gently knead in the bowl to form a ball. Cover and allow to rest for 10 minutes, then turn out onto a floured surface and knead for 7 minutes, or until very smooth. Place the dough in the bowl, cover and set aside to prove for 1 hour.

3. Meanwhile, make the pickle. Combine the rice vinegar, sugar and ginger and stir until the sugar has dissolved. Add the cucumber and onion, stir to combine and set aside. Place the nuts in a food processor and pulse to make a fine dust.

4. Turn out the dough onto a floured surface and roll out, roughly shaping it into a rectangle about 5 mm thick. Spread the remaining tahini onto the dough, then roll into a large sausage as you would for
a cinnamon roll.

5. Slice the dough into 3 cm-thick pieces. Line a steamer with baking paper with a few holes cut into it, then arrange the dough in the basket. Cover and set aside to rise for 30 minutes.

6. Fill a saucepan with water to a quarter full and place over a medium heat. Bring to a boil, then place the steamer onto it and cover with the lid. 7 Steam the bread for 10 minutes or until cooked through. Remove the steamer from the saucepan. Serve the bread with the pickle and nutty dust.

Find more bread recipes here. 

Photography: Jan Ras
Production: Abigail Donnelly and Clement Pedro
Food assistant: Ellah Maepa