Ingredients for the tomato and spelt bread
for one loaf of bread
- 300 g fine spelt baking flour (from Finkennest)
- 100 ml water
- 10 cherry tomatoes
- 10 g yeast
- 4 g salt
- 2 sprigs of freshly chopped thyme and rosemary
- 1 clove of garlic
- 1 tbsp olive oil
Preparation of tomato and spelt bread
To make the tomato mixture, first peel the garlic clove and finely chop together with the herbs. Finely dice the cherry tomatoes and fry everything together in a pan in a little olive oil. Deglaze with water and simmer for 10 minutes.
Once the tomato mixture has cooled slightly, mix it with the flour, yeast and salt to form a soft bread dough (knead vigorously by hand for approx. 8 minutes or in a food processor for 5 minutes). 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 into a long log (like a baguette). Leave to rise for another 20 minutes and then bake in the oven for 10-12 minutes at 200°C.
