John Myers
Ingredients for 1 servings:
- 200 wholemeal spelt flour
- 100 wholemeal rye flour
- 300 spelt flour type 630
- 1 packet of dry yeast
- 1 tbsp sea salt, finely ground
- 1 tsp bread spice mix
- 4 tbsp olive oil
- 400 ml water, lukewarm
- Flour for the work surface
- 10 small tomatoes, sliced
- 4 shallots
- n. B. Herbal salt, homemade
- n. B. Olive oil for drizzling
Instructions
Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 45 minutes
vegan, wholesome
For the dough, first mix the dry ingredients together in a bowl. Then add the oil and water and knead with a hand mixer for about 4-5 minutes until you have a dough. Cover and let rise in a warm place for about 30-45 minutes; the dough should double in size. Knead well again and shape into a flatbread on a floured work surface. Place this on a sheet of baking paper, transfer to a baking tray, and top with the sliced tomatoes. Slice the shallots and arrange them on top. Sprinkle everything with herb salt and drizzle generously with olive oil. Let rise for another 15 minutes. Then bake the flatbread in a hot oven at 180-190°C (fan oven) for 25 minutes. It was a real treat while still warm.
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