Tomato bread

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Starter dough

150 g white flour
1½ dl water
1 knife tip of yeast

Tomato bread

600 g dark wheat flour
1½ tbsp salt
3 dl tomato juice
10 g yeast
3 tbsp olive oil
100 g tomatoes, dried, cut into strips
50 g black olives, pitted, halved
1 tbsp Italian herbs, dried
For the starter dough, mix all the ingredients together, then cover and allow to proof at room temperature for about 24 hours.
For the bread dough, mix all the ingredients with the starter dough and knead into a smooth dough. Cover and allow to proof for about 1½ hours. Next, turn the dough into the prepared cake tin, dust with flour and score the top. Put the cake tin on the wire shelf in the preheated cooking space. Bake (steps 1 and 2).
Hot air + steaming 230°C for 15 Mins
Hot air 200°C for 40 Mins
  • Wire shelf
  • Cake tin, length about 30 cm
Quantity Ingredient
100 g tomatoes
1 knife tip of yeast
1 tbsp Italian herbs
150 g white flour
1½ dl water
3 dl tomato juice
10 g yeast
50 g black olives
3 tbsp olive oil
1½ tbsp salt
600 g dark wheat flour

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