Whole Grain Bread with Seeds, Sun-Dried Tomatoes and Olives
A hand-kneaded, oven-baked whole grain bread studded with a seed mix, sun-dried tomatoes and black olives.
Ingredients
| 20 г | yeast |
| 2 ч.л. | sugar |
| 175 мл | cold water |
| 500 г | whole grain flour |
| 1 ч.л. | salt |
| 1 с.л. | olive oil |
| 200 г | yogurt |
| ~100 г | sun-dried tomatoes in olive oil |
| ~100 г | black olives, cut into pieces |
| — | seed mix: organic hulled millet |
| — | white sesame |
| — | black sesame |
| — | flax seed |
| — | poppy seed |
| — | raw sunflower seed |
| — | raw pumpkin seed |
Instructions
Method: Dissolve the yeast in 75 ml warm water and add 2 tsp sugar. In a large bowl sift the flour and add the salt to it, forming a well in the middle. Pour the yeast into it. Add the salt, the olive oil, the yogurt and the remaining water. Knead an elastic and smooth dough. Shape it into a ball and transfer it to an oiled bowl. Cover and leave it to rise in a warm place for 45 minutes, until it doubles in volume.
After that spread and lightly roll it out on a floured surface. Sprinkle with the finely chopped tomatoes and olives, and the seed mix. Shape a loaf, which is left to rise until it fills the form in which it will be baked. On top brush with olive oil and sprinkle with seeds. Put it in an oven preheated to 200*. Bake for about 30 minutes or until it browns and forms a crust. To tell whether it is baked, prick it with a thin skewer, on which no dough should remain. Leave it to cool on a board or rack.