Chili tomato bread

Ingredients for 1 servings:

• 100 g spelt flour
• 100 g rye flour
• 100 g wheat flour type 550
• 100 g whole wheat flour
• 50 g corn flour
• 50 g oat flakes, wholegrain
• 50 g quinoa or amaranth
• 1 tsp, heaped chili pepper(s), finely chopped
• 10 g sourdough granules (sourdough powder)
• ½ tsp salt
• 50 g rapeseed oil, cold-pressed
• 100 g yogurt, 3.5%
• 250 ml water
• 1 cube of yeast
• 40 g tomatoes, dried (soft tomatoes)
• Fat for the mold

Instructions

Working time approx. 20 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 1 hour; Total time approx. 4 hours 20 minutes

a little spicy

Chop the soft tomatoes the day before and soak them in 2 tablespoons of water. Mix all the flours, oats, quinoa, salt, sourdough powder, and chili pieces well. Stir together the water and yogurt and dissolve the yeast in it. Add the oil and yeast water to the flour and knead into a yeast dough for about five minutes. Cover and let rise for about 1 1/2 hours in a warm place. When the dough has doubled in size, knead in the sun-dried tomatoes for about five minutes. Let rise for another hour in a warm place. Empty the dough out of the bowl, shape it into an oblong loaf, and place it in a greased loaf pan. Let rise again until the dough rises above the sides of the pan. Bake the bread at 180°C for about 60-65 minutes. Let cool on a wire rack.