Note: Somebody help me name this thing! 🙂
|2 dl||(red) grape juice|
|0.5 dl||white vinegar (10 % acid)|
|50 g||baker’s yeast|
|1 dl||oat bran|
|1 dl||rye bran|
|2 dl||textured soy protein|
|ca. 6 dl||wheat flour (bread flour)|
|100 g||grated cheese|
- Mix the base liquid ingredients in the tin, making sure that the finished liquid is lukewarm (~37 °C), and that the yeast is thoroughly dissolved. The tin must be large enough that this mixture takes less than a third of the volume available.
- Add the base solids and mix thoroughly.
- Add the seasonings.
- Add the flour in small batches, kneading the would-be dough well after each batch. There is enough flour in the mixture when it starts behaving like dough instead of gruel. The dough can well be fairly loose.
- Mix in the oil.
- Put the tin containing the dough in a warm place with no draught, cover it with a cloth, and let the dough leaven for about 30 minutes, or until the dough has doubled in size.
- Bake in an oven preheated to 200 °C for an hour.
- When the pie is almost ready, cover it with the cheese and put it back to the oven, letting the cheese melt.
Serve warm (reheating if necessary) with fresh vegetables.
Rough nutrient breakdown
Computed from recipe and individual ingredient nutrient content.
|Carbohydrates||494 g||52 E%|
|– sugar||100 g||10 E%|
|Protein||143 g||15 E%|
|Fat||139 g||33 E%|
|Dietary fiber||38 g||2.32 g/MJ|
This pie is high in both fat and sugar, but both are within the limits of recommended intake for healthy adults. Just make sure to have the other parts of the meal to be similarly or better balanced in terms of sugar and fat 🙂