Tomato bread

Ingredients for 1 servings:

• 300 g flour (rye flour)
• 100 g flour (whole wheat flour)
• 400 g sourdough (rye)
• 200 ml tomato(s), strained
• 10 g salt
• 1 tsp basil
• oregano
• fennel
• Caraway seeds
• Coriander, all spices as desired

Instructions

Working time approx. 35 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 35 minutes

with sourdough

Mix all ingredients well in a bowl and let the dough rest for at least 30 minutes. (The dough will be more runny, but this is completely normal). After resting, knead the dough thoroughly. Shape the dough into a ball and place it in a floured proving basket and let it rise. (If you don’t have a proving basket, you can also place the dough directly into a baking pan, or place a damp and well-floured kitchen towel in a bowl and add the dough there.) After proving, place the dough on a greased baking sheet or place the pan in a preheated oven at approximately 225°C (top/bottom heat) for about 1 hour. Lightly moisten it with a water syringe at the beginning (this creates a wonderful crust, but you can also place a bowl of water in the oven). After about 15 minutes, reduce the temperature to 200°C and finish baking. The bread is done when it sounds hollow when tapped on the bottom!