Olive and tomato bread with sourdough

Ingredients for 1 servings:

• 100 g starter
• 300 g wholemeal spelt flour or wholemeal wheat flour
• 300 g water
• 200 g wheat flour type 1050
• 125 g water
• 5 g fresh yeast
• 300 g wheat flour type 1050 or spelt flour
• 100 g water
• 5 g fresh yeast
• 50 g flaxseed
• 1 tsp fennel seeds
• 1 tsp caraway seeds
• 1 tbsp, heaped oregano, fresh
• 1 rosemary sprig(s), fresh
• 1 bell pepper(s), red
• 100 g dried tomatoes
• 100 g olives, black, uncolored
• 5 tsp salt
• 5 tbsp olive oil

Instructions

Working time approx. 1 hour; Rest time approx. 16 hours; Cooking/baking time approx. 1 hour; Total time approx. 18 hours

It’s best to prepare two pre-doughs 12 hours before starting to prepare the main dough. For the first pre-dough, mix the starter, water, and whole wheat flour. For the second pre-dough, mix the wheat flour, water, and yeast. You can, of course, also use the appropriate amount of dried yeast. Let the sourdough ferment at room temperature. Let the yeast dough ferment in a cold cellar or refrigerator. After about 12-14 hours, the prepared pre-doughs should have increased in size considerably. Now prepare the main dough. To do this, mix the pre-doughs with the flour, water, and yeast. Grind the spices. Caraway and fennel can be added whole. Mix everything into a smooth dough. After a resting time of about 90-120 minutes at room temperature, the dough will have increased in size again. Now add the olives (roughly chopped beforehand if necessary), the finely diced bell peppers, and the sun-dried tomatoes to the bread dough. To do this, stretch the dough and spread these ingredients over the bread. Then fold the bread. Place the dough in a proving basket dusted with rye flour and let it rise again for approximately 90-120 minutes at room temperature. Preheat the oven to 250°C (top/bottom heat). Remove the bread dough from the proving basket and place it on a sheet of baking paper. The top of the loaf can be sliced. Place the bread in the covered pan and bake for approximately 30 minutes at 250°C (top/bottom heat). Then remove the lid and baking paper and bake the bread for another 30 minutes at 250°C (top/bottom heat). The baking temperature can be lowered depending on the oven’s power.