If you are looking for a spicy loaf to serve up for dinner, this tomato and chilli bread is just what you are looking for…
4 large tomatoes, chopped
8 dried Kashmiri chillies, broken
5 cloves of garlic
1 tbsp rapeseed oil
1 tsp kalongi seeds
1 tsp fennel seeds
1 tsp brown mustard seeds
1 tsp cumin seeds
0.5 tsp fenugreek seeds
1 tbsp brown sugar
1 tsp salt
1 tsp Kashmiri chilli powder
For the bread
350ml warm water
500g bread flour, plus a little for dusting
1.5 tbsp rapeseed oil
Make the Achaar Filling
- Add the tomatoes, chillies, garlic cloves and water into a pan. Bring to the boil and leave to simmer for about 20 mins. Cool and pour into a blend and blitz.
- Heat the oil in a pan and add the spices until they sizzle and become fragrant. Pour in the tomato paste and add the sugar, salt and chilli powder.
- Bring to the boil and reduce heat to a simmer until it thickens. Remove from the heat and leave to cool.
Make the Bread
- Add the flour, oil, salt and the yeast into the bowl of your stand mixer fitted with the dough hook. Pour in half the water and turn the mixer to low.
- Add a little more of the water until the dough has come together. You may not need all the water.
- Knead the dough until smooth and elastic. If it’s still sticky add additional flour, one spoonful at a time.
- Put the dough into a lightly greased bowl cover and let it rise for an hour until it’s doubled in size.
- Lightly flour your work surface and knock the dough back. Stretch and elongate your dough for a few minutes.
To Make The Loaf
- A large ring cake tin (20cm) helps to keep the shape of the bread when baking. Cut the dough into two equal portions. Roll each one out to a rectangular shape about 30cm x 20cm in size so they are the same size with the long edge parallel to the work surface.
- Spoon the tomato and chilli achaar over the top of each rectangle and spread evenly. Leaving a clean 3cm border around the edges. Roll the long side of the dough in towards you and pinch the seam closed.
- Transfer the rolls to your baking sheet so the seam is underneath. Using a sharp knife, leave about 5cm at the top joined, slice all the way through each of the rolls length ways.
- Turn the sliced dough so the filling side is facing upwards and start to wrap each of the strands over one another to make a weave. When you get to the bottom, pinch the ends together. Bring the two ends together to form a circle and fold one end under the other. Place into your cake tin and let it rest for 30-40 mins. Repeat with the second portion.
- Preheat oven to 200C/gas 6 and brush over the bread with egg wash and sprinkle on a few pinches of sesame or kalonji seeds.
- Bake for 20-25 mins until it is golden brown. Remove from the oven and leave to cool.