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Tomato bread with rosemary

Details


  • Preperation time: 10 min.
  • Rest time: 1 hours and 30 min.
  • Baking time: 40 min.
  • vegan
Wilhelm Studio
Tomato bread with rosemary
Tomato bread with rosemary

Method


Mix the flour with the coconut blossom sugar and salt. Then add the yeast. Add the oil and water and knead everything into a smooth dough. Add the rosemary and knead in and let the dough rise for 1 hour in a warm place.

Soak tomatoes in a bowl of water for about 10 minutes. Then drain the water and add the soaked tomatoes to the dough and knead the dough on a floured work surface. Now shape the dough oval and let it rest on the baking sheet (with baking paper) for another 30 minutes.

Cut the surface a few times and brush with water. Bake the bread at 200 degrees for 10 minutes and continue baking at 180 degrees for 30 minutes.

Ingredients


Tip for dipping:

Rapunzel Products


1204190 Dried tomatoes, sliced in cubes
1201155 Dry yeast
1000695 Olive oil extra virgin
1400860 Coconut blossom sugar
1200135 Atlantic sea salt fine
1000710 Polyphenolia 500, olive oil extra virgin
RAPUNZEL NATURKOST GmbH
Rapunzelstraße 1, D - 87764 Legau
Telefon: +49 (0) 8330 / 529 - 0
Telefax: +49 (0) 8330 / 529 - 1188
E-Mail: info@rapunzel.de
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RAPUNZEL NATURKOST GmbH
Rapunzelstraße 1, D - 87764 Legau
Telefon: +49 (0) 8330 / 529 - 0
Telefax: +49 (0) 8330 / 529 - 1188
E-Mail: info@rapunzel.de