Tomato and olive bread with rosemary

Ingredients for 4 servings:

• 500 g wholemeal spelt flour
• 1 pinch(s) of sugar
• 1 tsp salt
• 1 cube of yeast, 42 g
• 300 ml water, lukewarm
• 100 g olives, black, cut into rings
• 100 g tomatoes, dried in oil
• 2 sprig(s) rosemary or 1 tsp dried rosemary
• n. B. Herbs, dried

Instructions

Working time approx. 30 minutes; Rest time approx. 50 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 50 minutes

vegan

Drain the olives and tomatoes, reserving 2 tablespoons of the tomato oil, and cut the tomatoes into pieces. Wash and dry the rosemary, then strip off any leaves. Mix the yeast cube and sugar in lukewarm water until dissolved. Mix the flour and salt in a large bowl and make a well in the center. Pour in the lukewarm water, yeast, and reserved tomato oil. Knead everything well with flour-dusted hands until you have a smooth dough. Cover with a damp cloth and let it rest in a warm place for about 30 minutes, until it has doubled in size. Knead the dough again and add the diced tomatoes, olive rings, and rosemary. Shape the dough into two logs, about 30 cm long, and let them rise for 20 minutes. Brush the logs with water and sprinkle with dried herbs, if desired. Bake the bread on a baking tray dusted with flour or lined with baking paper at 200°C (top/bottom heat) for about 30 minutes. Tip: To be on the safe side, pierce the bread with a wooden skewer. If there are still bits of dough sticking to the wood when you pull it out, the bread must remain in the oven. If the skewer is clean, the bread is done. Then let the bread cool and serve as desired, e.g. with herb quark or cream cheese. The bread also goes very well with salad as a side dish, and you can also use wheat flour instead of wholemeal flour. Tip: For a bacon and apple bread, knead 100g of diced bacon and 1 diced apple into the dough instead of the pickled tomatoes and olives. In this case, replace the rosemary with marjoram.