Spelt Bread with Olives and Tomatoes
Dinkelbrot mit Oliven und Tomaten ist ein Rezept mit frischen Zutaten aus der Kategorie Fruchtgemüse. Probieren Sie dieses und weitere Rezepte von Spoonsparrow!
Ingredients
- 500 g spelt flour
- Pinch of salt
- 1 cube yeast (42 g)
- 75 g sun‑dried tomatoes in oil
- 75 g black olives (pitted)
- 2 sprigs Rosemary
- flour (for dusting the work surface)
- 1 tbsp dried oregano
- flour (to dust)
Instructions
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1.
Mix flour with salt, sift into a bowl and press a well in the center. Dissolve yeast in 350 ml lukewarm water and pour into the well. Knead by hand into a smooth dough. Cover and let rise in a warm place for about 1 hour until doubled in volume. Preheat oven to 200 °C (convection).
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2.
Drain tomatoes, slice into strips. Drain olives, cut into slices. Wash rosemary, shake dry and roughly chop needles. On a floured surface knead the dough again, incorporating oregano, tomatoes, olives and rosemary. Roll dough into a 6 cm thick strand, shape into a ring and place on parchment‑lined baking sheet. Dust with flour and bake in preheated oven for 35–40 minutes. Remove, let cool briefly and serve.
