Wild garlic bread with tomatoes

Ingredients for 1 servings:

• 300 g rye flour
• 200 g rye meal
• 300 g wholemeal spelt flour
• 300 ml water, lukewarm
• 150 g yogurt
• 150 g sourdough
• 2 packets of dry yeast
• 1 bunch wild garlic, fresh
• 100 g dried tomatoes in oil
• 1 tbsp oil from the tomatoes
• 1 tbsp sea salt
• 1 tsp brown sugar
• 1 tsp cumin, ground
• 2 tsp thyme, dried
• 2 tsp oregano, dried
• 1 tsp ground blue fenugreek, n. B.
• e.g. oat flakes
• Flour for the hands

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 15 minutes

First, mix all the dry ingredients except the wild garlic and tomatoes, then add the wet ingredients and knead the dough thoroughly. Carefully add a little more water if necessary. Let the dough rise in a warm place for 45 minutes. In the meantime, finely chop the wild garlic and the carefully drained and patted tomatoes. Knead both into the dough, shape it into a loaf with floured hands, and place it on a baking sheet lined with baking paper. If the dough is too sticky, dust it with flour frequently while shaping. Cut a cross into the dough, sprinkle with oatmeal if desired, and let rise for another 45 minutes. In the meantime, preheat the oven to 220°C (top/bottom heat). Bake for approximately 60 minutes at a decreasing temperature (reduce the heat to 200°C after 20 minutes, and then to 180°C after another 20 minutes). The bread is ready when it sounds hollow when tapped on the bottom. Outside of the season, you can also use homemade and frozen wild garlic pesto. In this case, reduce the salt by at least half.