Tomato Bread

Ingredients

• 675 g spelt flour type 1050
• 0.5 cube fresh yeast
• 100 g sun‑dried tomatoes
• 100 g spelt whole‑grain flour
• 15 g salt

Instructions

1. 1.

   The night before: sift 250 g spelt flour type 1050 into a bowl, create a well in the center and crumble the yeast into it.

2. 2.

   Add 500 ml lukewarm water. Knead with the dough hook of a hand mixer for 2–3 minutes. Cover and let rest at room temperature for at least 12 hours, preferably 16 hours.

3. 3.

   The next day: chop the sun‑dried tomatoes.

4. 4.

   Add the tomatoes, remaining flour and salt to the pre‑mix and knead briefly with the dough hook.

5. 5.

   Transfer the dough onto a floured work surface and knead by hand for 10 minutes.

6. 6.

   Place the dough in a covered bowl at room temperature until it has doubled in volume.

7. 7.

   Return the dough to the floured surface. Knead for 1 minute and shape into two oval loaves.

8. 8.

   Place on a baking sheet lined with parchment paper. Cover with a floured kitchen towel and let rise for another 90 minutes, until the volume doubles again.

9. 9.

   Slide the risen loaves onto the lowest rack of an oven preheated to 225 °C (fan: 200 °C, gas: level 3–4) and put a baking dish with 200 ml water inside. Bake the loaves for 10 minutes. Remove the water dish, reduce the heat to 200 °C (fan: 180 °C, gas: level 3) and bake for an additional 25–30 minutes. Cool on an oven rack or cooling grate.