Name: Apricot-Glazed Roast with a Sweet and Savory Finish
Prep time: 15 min
Cook time: 60 min
Ingredients: 10 ounces 284 g apricot jam; ¼ cup 30 g nutritional yeast; 1 teaspoon ground black pepper; 6 dried apricots (cut into small pieces); ½ cup 168 g agave nectar; 2 cloves garlic (minced); 2 cups 288 g vital wheat gluten flour; 2 cups 240 g whole wheat pastry flour; ¼ cup 60 ml soy sauce or tamari; 10 to 15 fresh basil leaves (cut into a chiffonade); ½ cup 60 ml extra-virgin olive oil; 1 cup 235 ml water; 1 tablespoon 15 g stone-ground mustard; 1 cup 160 g finely diced white or yellow onion; Salt and pepper (to taste)

To make the glaze: Whisk together all the glaze ingredients.
Divide into 2 equal portions and set aside.
Preheat the oven to 350°F (180°C, or gas mark 4).
Line a baking sheet with parchment or a silicone baking mat, such as Silpat.
In a large-size mixing bowl, mix together the wheat gluten, flour, yeast, and pepper.
Separately mix together half of the glaze, the water, onion, soy sauce, apricots, basil, and garlic.
Add the wet ingredients to the dry and knead together until well incorporated.
Form into a loaf and place in the center of the baking sheet.
Brush on a thick layer of the remaining glaze, reserving enough for a second brushing of glaze halfway through the baking.
Bake, uncovered, for 30 minutes.
Remove from the oven and increase the heat to 400°F (200°C, or gas mark 6).
Brush on the remaining glaze and bake for an additional 30 minutes.

Apricot-Glazed Roast with a Sweet and Savory Finish

Equipment

Ingredients

Instructions

Notes / Tips / Wine Advice:

Nutritional Information

————————————————————————————————–

Like this:

Related