Pizza bread

Ingredients for 1 servings:

• 350 ml water, lukewarm
• 500 g spelt flour
• ½ cube of yeast
• 6 tomatoes, dried, not preserved in oil
• 2 m.-sized onion(s)
• 1 tbsp oregano or marjoram
• ½ tsp salt
• 1 tsp sweet paprika powder
• ½ tsp pepper
• 1 tsp beet syrup, alternatively sugar
• 1 tbsp olive oil

Instructions

Working time approx. 15 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 50 minutes

With spelt flour

Peel, quarter, and slice the onions. Cut the tomatoes into strips or cubes. Sauté the onions in olive oil over medium heat until translucent, briefly sauteing the sun-dried tomatoes at the end. Remove from the heat and let cool. Once cooled, 5 minutes should be enough, then mix the dough. Dissolve the yeast in the water, add the sugar beet syrup, salt, oregano, paprika, pepper, onions, tomatoes, and flour, and knead into a dough. Cover and let rise in front of the heater for 30 to 35 minutes. Then knead again, by hand, and place in a greased and floured loaf pan. Cover and let rise again on the heater for 10 to 15 minutes. Fill a heatproof container with water, such as a small porcelain dish. Place the oven rack in the middle, place the container and bread pan on top. Close the oven door, and only then set the oven to 190°C. The bread should be done after 45 to 50 minutes. To be sure, at the end of the baking time, take a skewer or similar tool, pierce the bread all the way to the bottom, and pull it out. If no dough sticks to it, the bread is done.