Tomatoes – Ham – Bread

Ingredients for 1 servings:

• 350 g rye flour, type 1150
• 200 g wheat flour, type 405
• 1 packet of dry yeast
• 1 tsp salt
• ½ tsp vinegar
• 100 g walnuts
• 60 g pine nuts
• 60 g sunflower seeds
• 100 g Parma ham
• 80 g tomatoes, dried, preserved in oil
• Flour for dusting

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Mediterranean enjoyment

Combine the two types of flour with the dry yeast. Add salt, vinegar, and 350 ml of lukewarm water. Knead with a dough hook until smooth, then cover and let rise in a warm place for about 45 minutes. In the meantime, roughly chop the walnuts. Roast them in a dry pan with the pine nuts and sunflower seeds until golden brown, then let cool on a plate. Cut the ham and sun-dried tomatoes into small strips. Knead the prepared ingredients into the dough. Form an oblong loaf and place on a baking sheet lined with baking paper. Cut the bread diagonally several times and let rise for another 15 minutes. Brush with water and dust with a little flour. Bake the bread in a preheated oven (225 °C, Gas Mark 4) for about 15 minutes. Reduce the temperature (200 °C, Gas Mark 3) and bake for another 35 minutes. After 20 minutes of baking, cover with baking paper if desired. Remove from the oven and let cool.