Tomato bread
The tomato bread is so tasty, moist and spicy. It's perfect with a spread or with soup and a vegetable dish.
Ingredients
- 750 g whole spelt flour
- 8 g salt
- 9 g dry yeast
- 2 tsp sweet paprika powder
- 3 tsp italian herbs
- 2 tsp oregano
- 550 ml lukewarm water
- 50 g semi-dried tomatoes
- 50 g whole spelt flour extra to work in
Instructions
- Mix the flour with the dry yeast. Add the salt, paprika powder and herbs.
- Add water and knead the dough.
- Cut the semi-dried tomatoes into small pieces and knead into the dough.
- Cover and leave to rise at room temperature for 1 hour.
- Then slide onto a floured surface.
- Dust the dough with flour, knead it, stretch it twice, roll it up and then round it with flour.
- Line a round cake tin with baking paper. Pour in the dough. Cover and leave to rise again at room temperature for approx. 2 hours.
- In the meantime, preheat the oven to 220 degrees Celsius top/bottom heat.
- Place the baking tin with the dough in the oven. Bake uncovered at 220 degrees for 10 minutes.
- Then reduce the temperature to 200 degrees and bake for a further 20 minutes.
- Reduce the temperature to 190 degrees, cover the bread with another sheet of baking paper and finish baking. The total baking time is 55 minutes.
Notes
