 |
Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 16 |
|
This is a bread recipe for a bread that has got tomato and mozzarella inside. When ever I make it, it's gone in two days and there's only 2 of us! Ingredients:
5dl water |
25g fresh yeast or 1tbs dry yeast |
1tsp sea salt |
1tbs honey |
2,5dl oat flakes |
10dl wholemeal flour |
0,5dl olive oil |
2 tomatoes |
200g mozzarella-cheese slices |
ground black pepper |
basil |
flex or sunflower seeds (optional) |
Directions:
1. If you use fresh yeast, dissolve it in luke warm water, add salt, honey and oat flakes. If you use dry yeast (like me), mix it with the flour and use water that's 42-45ºC warm, apart from that, normal instructions. Mix the flour to the dough and add the oil. Mix well with your hands. Cover with a cloth and let the dough rise double the size
2. Pour the dough on a table covered with flour and knead away the bubbles. Divide in two. Roll out the dough oven tray size on top of baking paper. Spread over the tomato and cheese slices.Sprinkle with freshly ground pepper and fresh basil leaves.
3. Roll out the other piece of dough and lift on top of the tomatoes and mozzarella. Close well on the sides. Let it rise for about half an hour. Cut in squares with a pizza slicer and brush with egg and sprinkle with seeds. Bake in 225ºC for 20-25 mins. Let cool down for a moment and cut in squares.
|
|