May’s Fresh From The Oven Challenge – Vegan Shooter’s Sandwich

This month Michelle from Utterly Scrummy Food For Families challenged bakers to make our favourite savoury bread suitable for picnics & BBQ. What an amazing challenge given the unseasonably warm weather we were having in UK, it has since return to the usual state of might rain might not. I can’t complain though it’s doing wonders for our garden, but that’s another story. I’ve been preoccupied with the idea of shooter’s sandwiches since I first heard of their existence, although traditionally the concept isn’t all that vegetarian. It’s like the sandwich equivalent to a pasty, everything is neatly self contained so it’s the perfect dish to transport anywhere!

300ml Warm water
7g Dried yeast
500g Malthouse flour
1 tbsp Caster sugar
1 tsp Salt
2 tbsp Mixed seeds

A large baking sheet lined with baking parchment.
Pre-heat your oven to 200˚C (400˚F or gas mark 6)

Mix the warm water & sugar then pour over the yeast. Stir gently until the yeast dissolves, leave the mix to stand whilst you prepare the dry ingredients. Place the flour & salt in a large bowl then create a well in the centre. Gradually add the wet ingredients, stirring with loose fingers to combine until the mix comes together to form a soft dough. Turn out on to a lightly floured surface & knead till the dough is smooth & elastic this should take about 10-15 mins. Transfer the dough to a clean bowl, cover with lightly oiled clingfilm before placing in a warm spot to rise for 1 hour.

After an hour knock back the dough, return to the bowl & re-cover. Allow the dough to rise in a warm place for a further hour. When the dough has doubled in size knock back again before shaping into a round. Place on a prepared baking tray & prove in a warm place for an hour. Before baking glaze with beaten egg & sprinkle with mixed seeds. Bake in a pre-heated oven for 30 mins or until the loaf sounds hollow when the base is tapped. Transfer to a wire rack & allow to cool completely.

Use a bread knife to cut the top off the loaf creating a 1 inch thick lid. Scoop out the middle, leaving an inch wide border. I kept the middle of the loaf to use as breadcrumb but it also make good croutons or panzella. Fill as desired, I opted for hummus, red cabbage, cherry tomatoes, grated carrot, julienne yellow pepper & rocket. I would recommend over filling slightly. Place the lid on top & wrap tightly in tin foil. To compress the sandwich cover it with a chopping board & weigh down with whatever heavy object comes to hand, I used Leiths Cookery Bible & a set of 3kg dumbbells which worked a treat. Leave the sandwich to work its magic overnight. Unwrap & slice into hearty wedges.