Low-Calorie Pie-Style Bread

Low-Calorie Pie-Style Bread

It may look like a pie, but this pie is in fact a bread! Compared to a pie it's very low-calorie. This pie can be eaten as a sweet dessert or as a side dish depending on the filling.

Ingredients: 1 20 cm pie shape

128 g
○Bread (strong) flour
100 g
○Cake flour
100 g
5 g
○Unsalted butter
5 g
3 g
○Dry yeast
2/3 teaspoon
Your choice of filling (bolognese, curry, custard, sweet simmered apples, etc.)
as needed
to taste
Beaten egg
as needed


1. Place all of the ○ ingredients into the bread maker and set it to the dough making course. Stop the bread maker when it is 80% of the way through mixing and leave the bread to prove in a warm place.
2. Once the bread has finished proving, split it into 2 rounds, and leave it to sit for 15 minutes while covered with a damp cloth.
3. Roll both pieces of dough out to the same size as the pie dish that you will use. Grease the pie dish with a little butter and line it with one of the sheets of dough. Then prick the dough with a fork. Use a bench scraper to cut the other sheet of dough into 1 cm wide strips.
4. Fill the pie dish with your choice of filling, then lay the strips of dough over the top to form a lattice pattern. Use any excess dough to border the edges of the pie.
5. Cover the pie with a damp cloth and leave it in a warm place to prove for a second time. (Leave it to prove for about half the length of time you would prove normal bread.)
6. Glaze the pie with a beaten egg and bake it for around 25 minutes in an oven preheated to 200°C.
7. This is the bolognese version. Try eating this at lunch or taking it to parties.
8. This pie contains sweet simmered apples and sweet potato paste. It makes a delicious snack.
9. Lastly, here is an apple jam and yogurt cream version.

Story Behind this Recipe

I wanted to make an impressive bread that I could serve at house parties or when I'm hanging out with friends.
The pie is topped with a lean dough that has been coated in an egg wash and arranged in a lattice pattern to give a pie-style effect.
The bread dough on the bottom is soft with the juices of the filling.