Description
Herzhaftes Brot mit goldbrauner Kruste, saftiger, luftiger Krume, durchzogen von süßlichen Zwiebeln und aromatischen, öligen Tomatenstücken. Feiner Biss durch Weizengrieß, würziger Duft und mediterraner Geschmack.
Ingredients
Scale
- 1 small onion
- 2 teaspoons olive oil
- 8 pieces sun-dried tomatoes in oil, drained
- 400 grams wheat flour (type 550)
- 100 grams wheat semolina (Weizengrieß), dry
- 1 packet dry yeast
- 2 teaspoons iodized salt
- 250 ml lukewarm water
- 1 tablespoon tomato paste
- 2 teaspoons oregano
Instructions
- Begin by preparing the vegetables. Peel the onion and cut it into small cubes. Heat the olive oil in a frying pan over medium heat. Add the diced onion to the pan and sauté, stirring occasionally, until the onion becomes golden brown and caramelized, about 5–7 minutes. Remove the pan from the heat, transfer the onions to a plate, and allow them to cool completely.
- While the onions are cooling, place the sun-dried tomatoes on a paper towel and gently pat them dry to remove excess oil. Dice the sun-dried tomatoes into small pieces and set them aside.
- In a large mixing bowl, combine the wheat flour, wheat semolina, dry yeast, and salt. Mix the dry ingredients together thoroughly so the yeast and salt are evenly distributed.
- In a separate bowl or measuring jug, combine the lukewarm water and tomato paste. Stir well until the tomato paste is completely dissolved in the water and the mixture is smooth.
- Pour the tomato-water mixture into the bowl with the dry ingredients. Using the dough hooks of a hand mixer or a stand mixer, knead the mixture on low speed until a dough begins to form. Increase the speed and continue kneading for about 5–7 minutes until the dough is smooth and elastic. If kneading by hand, turn the dough out onto a lightly floured surface and knead for 8–10 minutes.
- Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm, draft-free place for 1.5 to 2 hours, or until it has doubled in size.
- Once the dough has risen, add the cooled sautéed onions, diced sun-dried tomatoes, and oregano to the bowl. Knead everything together thoroughly, either by hand or with the dough hook, until the onions, tomatoes, and herbs are evenly distributed throughout the dough.
- Shape the dough into a long rope, approximately 35 centimeters in length. Twist the rope several times along its length to create a decorative twisted loaf. Place the twisted dough onto a baking sheet lined with parchment paper.
- Cover the shaped loaf loosely with a kitchen towel and allow it to rise again for about 30 minutes at room temperature. The dough should become slightly puffy.
- While the dough is undergoing its second rise, preheat your oven to 200°C (392°F) for conventional heat, 180°C (356°F) for fan-assisted (Umluft), or gas mark 3.
- Once the dough has completed its second rise, remove the towel and place the baking sheet on the middle rack of the preheated oven. Bake the bread for 35–45 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.
- Remove the bread from the oven and allow it to cool on a wire rack before slicing. Serve warm or at room temperature, either plain or with your favorite spreads.
Notes
For an extra rustic touch, you can sprinkle the loaf with a little extra flour before baking. This bread is delicious served fresh but also keeps well for a couple of days. If you like, you can add some chopped fresh herbs such as basil or thyme for added aroma. Ensure the yeast has enough time to activate and the dough rises well for the best texture. If you prefer, you can use whole wheat flour for a heartier loaf. Adjust baking time slightly depending on your oven and the size of the loaf.
- Prep Time: 10
- Cook Time: 20
- Category: Brot Rezepte
Nutrition
- Serving Size: 2 Portionen
- Calories: 300-400
- Sugar: 3-8g
- Sodium: 500-800mg
- Fat: 12-20g
- Saturated Fat: 4-8g
- Carbohydrates: 30-40g
- Fiber: 2-5g
- Protein: 15-25g
- Cholesterol: 60-100mg
