Tomato spelt bread
Recipe of the region Chiemsee-Alpenland
Ingredients
300 g fine spelt baking flour (from Finkennest)
100 ml water
10 cherry tomatoes
10 g yeast
4 g salt
2 sprigs freshly chopped thyme and rosemary
1 clove of garlic
1 tbsp olive oil
Method
First peel the garlic clove and finely chop it together with the herbs. Finely dice the cherry tomatoes and sauté everything together in a pan with a little olive oil. Deglaze with the water and simmer for 10 minutes.
When the tomato mixture has cooled down a little, knead it together with the flour, yeast and salt to make a soft bread dough (knead for approx. 8 minutes by hand or 5 minutes in a food processor).
Now cover the dough with a cloth and leave to rise for 1-2 hours.
After the resting time, knead the dough again vigorously by hand and shape it into a long strand (like a baguette). Leave to rise again for 20 minutes and then bake in the oven for 10-12 minutes at 200°C.
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