The smell of baking bread just makes a home feel a warm place where I want to spend the snowy winter days. This time I went with a little bit more mediterranean type of bread while I wait for the summer days to come back. Bon apettit!
Ingredients:
2 cups rye flour
3 1/2 cups all-purpose wheat flour
1 cup dry tomatoes
2 ½ tsp freshly chopped basil
1 tsp dry oregano
2 cups water
2 tsp bakers yeast
5 tbsp water for dissolving yeast
1 ½ tsp salt
Yield: two 20 cm loafs
Preparation:
Preheat the oven to 180°C.
Slice each dry tomato into 4 – 6 slices.
Mix yeast and 5 tbsp of water in a small cup and let it rest for a few minutes.
Prepare the dough by placing water, salt, rye flour, all-purpose flour and dissolved yeast in the bowl. Knead for 10 minutes until the ingredients are well incorporated. Cover and let the dough rise for 20 minutes.
Add oregano, sliced dry tomatoes, freshly chopped basil and knead the ingredients into the dough.
Form the dough into two 20 cm loafs, place them on the baking tray and let them rise for 20 minutes.
Place the loafs in the oven for 40 minutes.
Preparation time: 1 hour
Baking time: 40 minutes
Give this recipe a try and let me know in the comments what you think. I deliver new recipes and articles on a daily basis so be sure to check them out.
The image and the recipe are my creation. The image was taken with my Nikon D-7000.