Cakes & pastries

Tomato bread with rosemary

Name: Tomato bread with rosemary
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 1 loaf of bread:
Ingredients: 600 g whole wheat flour type 650; 1 tsp Rapunzel coconut blossom sugar; 1 tsp Rapunzel seasalt, atlantic; 1 pack Rapunzel dry yeast; 2 tbs Rapunzel olive oil extra virgin; 350 ml water, lukewarm; 150 g Rapunzel Dried tomatoes, sliced in cubes; 2 tbs chopped rosemary; Rapunzel Polyphenolia 500, olive oil extra virgin

Wilhelm Studio

50 Min.

1 loaf of bread:

Vegan

Info

Perptime 10 Min.
Resttime 30 Min.
Baketime 40 Min.

Ingredients

Portions

600 g whole wheat flour type 650
1 Coconut blossom sugar
1 Atlantic sea salt fine
1 Dry yeast
2 Olive oil extra virgin
350 ml water, lukewarm
150 g Rapunzel Dried tomatoes, sliced in cubes
2 tbs chopped rosemary
Rapunzel Polyphenolia 500, olive oil extra virgin

Average values: pinch = 0.3 g | tip of a knife = 0.1 g

Preparation

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.

USED RAPUNZEL PRODUCTS

Dried tomatoes, sliced in cubes

Dry yeast

Olive oil extra virgin

Coconut blossom sugar

Atlantic sea salt fine