Ancient grain tourte & egg-tofu spread
Preparation : 90min
Total cooking time : 360min
Servings : 1
- 1 ¾ cup (440 ml) warm water at 36° C (97° F)
- 2 tsp. (10 ml) active dry yeast
- 2 tsp. (10 ml) salt
- 1 cup (250 ml) khorasan flour
- ½ cup (125 ml) white buckwheat seeds
- ½ cup (125 ml) sun-flower seeds
- 1 cup (250 ml) spelled flakes (or khorasan)
- 4 eggs
- ¼ cup (60 ml) mayonnaise
- 175 g (6 oz) extra firm tofu
- 1 tsp. (5 ml) Dijon mustard
- 1 tsp. (5 ml) garlic or onion powder
- 3 tbsp. (45 ml) fresh lemon juice
- Salt and pepper
- ¼ cup (60ml) fresh chives, finely chopped
- In a medium bowl, dissolve the yeast and the salt in 1 cup of warm water. Set aside for 5 minutes.
- Add the khorasan flour and mix well until the dough is smooth and homogeneous, cover with a cotton cloth and set aside for 2 hours until the dough doubles in volume.
- Pour ¾ cup of water into a small saucepan, bring to a boil. Turn off the stovetop, add the buckwheat and the sun-flower seeds. Cover and let stand until the 2 hours of rest of the khorasan mixture have elapsed.
- Add to the dough, the spelled flakes and the mixture of buckwheat and sunflower seeds with its soaking water. Incorporate and knead by hand gently for 2 minutes.
- Cover and set aside for 30 minutes.
- Meanwhile, grease an 8 inch (20 cm) cake pan and line it with parchment paper.
- After the 30 minutes’ rest, stir the dough gently for about ten seconds. With the help of a spatula, gently spread the preparation in the cake pan without compressing too much.
- Let stand for an hour at room temperature uncovered (after an hour, the preparation should have swollen to the edge of the cake pan.
- 10 to 15 minutes before the end of this step, preheat the oven at 460 °F (235 ° C).
- Bake for 30 minutes.
- Once out of the oven, remove the bread immediately from the cake pan.
- Let it cool for 2 hours before slicing and tasting.
- Preserves a week or more in the refrigerator.
Variant with grains of red quinoa
Boil an extra ½ cup of water in the small saucepan and add ½ cup of quinoa grains to the sunflower seed in the buckwheat mixture.
1. In a cooking pot, place the eggs and cover with cold water. Bring to a boil over high heat and simmer for 11 minutes.
2. Then submerge the eggs in a bowl of ice cold water to stop the cooking process and peel them.
3. In a food processor, chop the eggs. Add the mayonnaise and the tofu.
4. Add the mustard, the garlic powder and the lemon juice. Salt and pepper for taste.
5. Mix well to obtain a smooth and homogeneous texture.
6. Pour the mixture in a bowl and add the chives, then mix by hand.
7. Serve with the bread, accompanied with radish and cucumber slices and a few sprouts.
8. The spread can be stored 5 days in the refrigerator.
This recipe is inspired from the bread pie with grains that is offered in a few Première Moisson stores. Easy to make, it has a high concentration of grains and flakes. Its aroma and texture makes this bread unique and flavourful… one of my favorite.