serves
10
prep
15 minutes
cook
40 minutes
difficulty
Easy
serves
10
people
preparation
15
minutes
cooking
40
minutes
difficulty
Easy
level
Some recipes call for dried mint, but I find the flavour of fresh mint more vibrant and refreshing. Optional additions include a handful of sultanas for little pops of sweetness, juicy pitted kalamata olives or caramelised onions.
Haloumi bread was one of the first breads I ever baked when I was a kid. It is so easy to whip up in one bowl, that even 12-year-old me could master it.
Ingredients
- 2 small handfuls sesame and/or nigella seeds, for sprinkling
- 4 eggs, at room temperature
- 250 ml (1 cup) light olive oil
- 125 ml (½ cup) milk
- 300 g haloumi, grated
- 200 g provolone picante, grated
- 260 g (2 cups) gluten-free self-raising flour, sifted
- 1 large handful of mint leaves, finely chopped
- pinch of sea salt flakes
- freshly ground white pepper
Cooling time: 1 hour
Instructions
- Preheat the oven to 200°C (180°C fan-forced). Grease a 20 cm bundt tin, sprinkle in a small handful of sesame and/or nigella seeds and tilt the tin to cover the base and sides.
- In a large bowl, whisk together the eggs, olive oil and milk. Add the cheeses, flour, mint, salt and white pepper and whisk to combine until you have a thick, wet batter.
- Spoon the batter into the prepared tin and sprinkle the remaining seeds over the top. Bake for 40 minutes or until the bread is golden. Cool in the tin for 1 hour, then turn out and slice to serve. Store in an airtight container at room temperature up to 3 days.
Gluten-Free Mediterranean by Helen Tzouganatos, published by Plum, (RRP $44.99). Photography by Jeremy Simons.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Some recipes call for dried mint, but I find the flavour of fresh mint more vibrant and refreshing. Optional additions include a handful of sultanas for little pops of sweetness, juicy pitted kalamata olives or caramelised onions.
Haloumi bread was one of the first breads I ever baked when I was a kid. It is so easy to whip up in one bowl, that even 12-year-old me could master it.
