Flour in hand, today I would like to prepare a particular bread, all vegetable and, at the same time, a source of proteins. We will take inspiration from the basic recipe of Mopur, the vegetable meat that is prepared by boiling a mixture of gluten, legume flour and yeast. The procedure to prepare this bread will therefore follow that seen from the mopur, but the cooking will be completely different. Let's find out this interesting recipe together!
Video of the Recipe
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Identity Card of the Recipe
- 230 KCal Calories per serving
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Ingrediants
Ingredients for 6 sandwiches
- 100 g of wheat gluten
- 2 tablespoons (about 20 ml) of extra virgin olive oil
- 1 teaspoon of rosemary
- 1 teaspoon of curry
- 1 teaspoon of sweet paprika
- 1 teaspoon of brown sugar
- 8 g of brewer's yeast
- About 210 ml of water
- 100 g of wholemeal flour
- 100 g of legume flour such as soy flour
- 5 g of salt
Materials Needed
- Bowls
- Scale weighs food
- Sieve
- Wooden spoons
- Transparent film
- Baking paper
Preparation
- First, prepare the leavening. Dissolve the brewer's yeast in about 100 ml of warm water and mix by adding a teaspoon of brown sugar.
- In a bowl, combine 100 g of wholemeal flour and mix with the yeast dissolved in the water. Cover with cling film and leave to rest for half an hour.
- Sift the legume flour (eg soy, peas or chickpeas) and add the pure gluten. Flavor with spices to taste (paprika, curry and rosemary) and mix with the leavening, the extra virgin olive oil, the salt and the remaining water. Work the dough until the mixture is elastic and non-sticky.
- Divide the dough into 6 pieces and leave to rise in a warm environment until doubled in volume.
What are the differences with Mopur?
The original Mopur recipe involves cooking the dough in an aromatic broth, after having left it to rise for a long time. Here, however, we opted for baking!- Preheat the oven to 200 ° C.
- Bake the sandwiches in the oven for about 25 minutes.
- Remove from the oven, allow to cool and serve.
Alice's comment - PersonalCooker
This bread has an edge over the traditional one: in fact, we find many proteins, provided by both the gluten of cereals and legumes. Which means that amino acids deficient in cereals are supplied by legumes and vice versa. Before leaving you, I have to thank Franco Assar for recommending this very interesting recipe!Nutritional values and Health Comment on the recipe
Bread of Mopur is a vegan food with an average energy intake, even if the indirect nutritional translation (not taking into account the dehydration that occurs during cooking) could be a reason for underestimation. Energy is provided mainly by carbohydrates, followed by lipids and finally from proteins. The breakdown of fatty acids is in favor of the unsaturated ones, the fibers are abundant and cholesterol is absent.
Pane di Mopur lends itself to any diet, with the foresight not to abuse it in case of overweight and / or type 2 diabetes mellitus. We remind you that thanks to the association of cereal and legume proteins, the overall biological value becomes high; furthermore, with regard to the abundance of dietary fiber, the glycemic index of Mopur Bread should be rather moderate.
It is a product not recommended for those suffering from celiac disease but, on the other hand, it does not contain lactose. The average portion is comparable to that of traditional bread.
