Go Back
+ servings

Polenta and Pine Nut Bread

Polenta and Pine Nut bread
A deliciously textured, unusual bread
Freya
5 from 5 votes
Prep 20 minutes
Cook Time 35 minutes
Rising Time 4 hours
Total Time 4 hours 55 minutes

Ingredients

  • 50 g polenta - or cornmeal, medium
  • 300 ml water - lukewarm
  • 15 g yeast - two packets
  • ½ teaspoon maple syrup
  • 225 g white flour - separated into two halves
  • 25 g butter - vegan, melted
  • 3 tablespoon pine nuts - plus extra for sprinkling
  • teaspoon salt

Instructions

  • Mix the polenta with half of 250ml of the lukewarm water. Simmer gently for 2-3 minutes until thickened and cooked. Leave to cool.
  • Meanwhile, dissolve the yeast in the remaining 50ml warm water, along with the maple syrup.
  • In a bowl, mix the yeast mixture with 115g of the flour, sifted, then beat in the cooked polenta.
  • Turn this mixture out onto a well-floured surface and knead for about five minutes until elastic. You will need to add extra flour if the mixture seems very wet, or it will just stick to your hands and everywhere else. A dough scraper comes in very handy here too. Don't expect a smooth, non-sticky dough at this point, you just want it to hold together.
  • Once you have got a cohesive dough, place into a lightly greased bowl, cover with clingfilm and leave to rise for 2 hours. It should double in size and look very bubbly and airy, like the middle of malt balls.
  • Sometime before the two hours are up, melt the butter and mix in the pine nuts, cooking until they are golden brown. Leave to cool.
  • Once the two hours are up, add the remaining flour and salt to the polenta/flour/yeast starter and mix with a wooden spoon until well combined. Mix in the pine nuts and butter and turn out onto a floured surface.
  • Knead well for 5 minutes until smooth and elastic.
  • Return to a well oiled bowl, cover and leave for another hour, until doubled once again.
  • Finally, knock back the dough and split into two. Roll each half out into a long sausage shape, about 15" long. Roughly plait together and place on a well oiled baking sheet. Cover and leave to rise for 45 minutes.
  • Preheat oven to 200c.
  • After 45 minutes, brush the plait with some soy milk, sprinkle with pine nuts and bake for half an hour, or until golden and fragrant. Your nose will tell you when it's ready.
  • Leave to cool if you can bear it, or split straight away and eat with butter, melting and running down your chin.

Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.

Nutrition Facts
Polenta and Pine Nut Bread
Amount per Serving
Calories
1444
% Daily Value*
Fat
 
45
g
69
%
Saturated Fat
 
15
g
94
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
12
g
Monounsaturated Fat
 
12
g
Cholesterol
 
54
mg
18
%
Sodium
 
3678
mg
160
%
Potassium
 
646
mg
18
%
Carbohydrates
 
224
g
75
%
Fiber
 
12
g
50
%
Sugar
 
4
g
4
%
Protein
 
38
g
76
%
Vitamin A
 
740
IU
15
%
Vitamin C
 
0.3
mg
0
%
Calcium
 
65
mg
7
%
Iron
 
13
mg
72
%
* Percent Daily Values are based on a 2000 calorie diet.