Tomato root bread from eibauer

Ingredients for 9 servings:

• 900 g flour, 550
• 200 g sourdough (wheat sourdough, TA 200)
• 490 g water
• 20 g salt
• 1 sachet(s) of dry yeast (or fresh yeast approx. 15 g)
• 1 jar of tomatoes, dried (Orto Mio)
• 50 g oil, from the jar
• Rye flour
• corn flour

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

something very tasty for grilling

Chop the tomato pieces from the jar into small pieces. Mix all the ingredients together and knead in the food processor until the tomato pieces are broken up and distributed. Place the dough in the proving bowl and fold it several times. Takes approx. 1-2 hours. Do not knead the risen dough any more, but divide it into 3 pieces. Divide into 3 more pieces and stretch to the desired length (if you want them smaller, you can also divide them into 6 pieces). Twist the dough pieces and roll them lightly in a mixture of rye and corn flour. Let them rise briefly and then place in the preheated oven at approx. 230°C – spray water on the oven wall – and bake until the desired brown color. If you have the climate cooking function – give it a burst of steam at the beginning. Takes approx. 25-30 minutes.