Ingredients
Baking mixture for approx. one 1 liter container:
- 300 g flour
- 1 ts salt
- 50 g dried tomatoes (without oil)
- 200 g whole wheat flour
- 1 tbs dried oregano
- 50 g chopped cashews
To finish:
- 30 g fresh yeast
- 300 ml water, lukewarm
- 1 ts sugar
- flour for handling
Preparation
Baking mixture:
1. Mix the flour and salt, cut the tomatoes into fine strips. Alternate layering all ingredients in the container, close and decorate as desired.
To finish:
2. For the pre-ferment, mix the crumbled yeast with water, sugar and 1 tbsp flour. Cover and let the dough rise in a warm location until the mixture has visibly increased in size.
3. Add the baking mixture to a bowl, work into a smooth yeast dough using the pre-ferment. Cover and let the dough rise until the mixture has visibly increased in size once again.
4. Cut out a circle of baking paper with the help of a 24 cm lid, put in the pot. Shape the dough into a round loaf, lightly cut into the surface crosswise.
5. Put the loaf into the pot and brush with water. Place the pot on the Navigenio, switch to “A”, and heat until the roasting window is reached.
6. Put the pot in the inverted lid, place the Navigenio overhead and switch to low level, bake for approx. 35 minutes, until pale brown.
7. Once the baking time is finished, remove the bread from the pot and let it to cool on a wire rack.
Tip
- This baking mixture prepared in this recipe was originally created for our recipe calendar "Gifts from the kitchen". Of course, you can also finish making the dough right away or put together the mixture in a jar for later, personal use.
- The tomato bread is a wonderful choice for crafting delicious sandwiches, perfect for picnics or hikes. When packed in the AMC Sandwichbox, it maintains its delightful freshness.
This recipe has been tested and approved by AMC.
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