John Myers
Mediterranean Bread
The perfect mediterranean bread recipe with a picture and simple step-by-step instructions.
- 300 g Spelled flour
- 200 g Wheat flour
- 0,5 Yeast cubes
- 1 tsp Sugar
- 100 ml Lukewarm water
- 50 g Sunflower seeds
- 50 g Pumpkin seeds
- 50 g Sesame
- 10 piece Sun-Dried tomatoes
- 1 tbsp Dried basil
- 50 g Flaxseed crushed
- 50 g Crunchy oatmeal
- 50 g Oat flakes tender as flowers
- 2 tsp Tomato paste
- 2 tsp Smoked salt
- 1 tbsp Hot pepper
- 300 ml Lukewarm water
- Mix the types of flour, make a well in the middle, crumble the yeast, sprinkle with the sugar and pour over the 100 ml of water, sprinkle some flour from the edge and stir gently. Let rise until bubbles form.
- Roast the kernels and sesame seeds in a pan without fat and mix with the oat flakes, linseed and spices.
- Drain the tomatoes on kitchen paper and remove the oil. Cut into small pieces in the kitchen machine, the turbo chef or “old school” with a knife.
- Add all ingredients to the flour and mix with the food processor and slowly pour in the remaining water and work it into a smooth, no longer sticky dough. If necessary, knead by hand.
- Cover the bowl with a kitchen towel and let rise until the batter has doubled.
- Shape a roll by hand until it fits into the loaf pan (I use a silicone mold so I don’t grease it). Cover again with the cloth and let rise for another 15 minutes and cut into the middle. During this time, preheat the oven to 180 ° C top and bottom heat.
- Put a bowl of water in the oven and put the bread in the middle and bake for 60 minutes.
Facebook Comments