Mole Inspired Picnic Loaf
This loaf makes a great lunch. It’s also a fabulous way to use up leftover meat from a Sunday roast, pork or chicken work best. You can also make a great vegetarian filling by replacing the cooked meat with a mixture of chickpeas and diced hard-boiled eggs. This recipe is by baking guru and Gran Luchito-lover, Alex Lambert. It takes a few hours to complete and there are a number of different stages involved but trust me it’s worth the effort. The paste is inspired by moles, a particular kind of sauce made for special occasions and famous throughout Mexico. This recipe also includes a preferment. This is just a portion of the dough made up the day before to generate a greater depth of flavour in the final loaf; so start this one the night before.
Mole Inspired Picnic Loaf
- 1 tbsp Gran Luchito Smoked Chilli Paste
- ½ tsp Coriander seeds
- ½ tsp Black peppercorns
- ¼ tsp Cloves
- ½ Star anise
- ¼ tsp Ground cinnamon
- ½ tsp Cocoa powder
- 1 Small onion
- 1 clove Garlic
- 1 Large ripe tomato
- 55g Raisins
- Salt to taste
- 250g Cooked pork or chicken
- 150ml Water
- 50g Fine cornmeal
- 100g Strong white bread flour
- Large pinch (1/8 tsp) active dried yeast
- 250g Strong white bread flour
- 130g Water
- 20g Toasted sesame seeds
- 14g Salt
- 1 tsp Active dried yeast
- The night before you want to bake your loaf you need to make up the preferment. Mix together all the ingredients until the flour is hydrated. It doesn’t need kneading however, just a good mix. Cover and leave out in a cool place, but not the fridge, for around 16-18 hours.
- If you like the mole paste can also be made the night before. Start by toasting the coriander seeds, star anise, black pepper and cloves in a dry pan, over a medium heat, for a minute or two. Once cooled grind the spices in a pestle and mortar or spice grinder.
- Dice the onion and garlic and soften in a little oil. Then add the Gran Luchito Smoked Chilli Paste, all the spices and cocoa powder and continue to fry for another minute.
- Remove the seeds from the tomato and dice finely. Add this to the pan and cook on a low heat until reduced down to a jam like consistency. Towards the end of cooking add in the raisins so they can plump up. Mix the finished paste with the cooked meat and let all infuse in the fridge overnight.
- The next morning your preferment should be nice and bubbly and a have a beery, slightly acidic smell to it.
- Start by mixing your preferment with the dough water and yeast until incorporated and then add in the flour and sesame seeds. Mix until all is thoroughly combined and then leave, covered, for around 15-30 mins. This will make it easier to knead later.
- Next add the salt and turn out onto a work surface. Knead for a good 15 minutes until you have a strong, supple dough that can stretch without tearing too easily.
- Shape the dough into a ball and place in a lightly greased bowl. Cover and leave to double in size, around 1-1½ hours.
- When the dough has doubled in size turn it out onto a floured work surface. Moving around the ball of dough, pull up the edges and stretch them, folding them over into the middle of the dough. This will add a little more strength into your dough.
- Now divide the dough into two equal portions and make them into balls. Cover and leave for 45 minutes.
- In this time pre-heat your oven to 220°C. Make sure you also pre-heat a roasting tray at the bottom of the oven this will be needed later. Take you mole paste out of the fridge to come back to room temperature.
- After 45 minutes roll out the dough into two rectangles roughly 15cm x 30cm. Divide the filling between the two doughs and spread across, right to the edges. Now begin to roll the dough, Swiss roll style, along the 30cm length i.e. once rolled it should still be 15cm wide. Do this for both pieces of dough.
- Once rolled up cut each log into two equal pieces. Place both halves of each log side-by-side, and cut-side up, into two greased 400g loaf tins.
- Cover and proof for 45-60 mins until almost doubled in size.
- Once proofed place in the preheated oven. Before closing the oven door tip a cup of water into the roasting try at the bottom. Bake for around 35-40 minutes until a deep golden brown. Remove from the tins and cool on a wire rack.
In the UNITED STATES Gran Luchito Smoked Chilli Paste Is Available online with Amazon