Wheat bread with sun-dried tomatoes

Bread 494 Last Update: Jul 26, 2021 Created: Jul 26, 2021 0 0 0
Wheat bread with sun-dried tomatoes
  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy
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In this wonderful wheat bread, you will enjoy not only the thin crispy crust and tender, airy crumb! We will add quite a lot of very tasty sun-dried tomatoes, and we will also enrich the aroma of the finished baked goods with notes of olive oil. You will get a truly amazing homemade bread that you can eat even just like that with tea or coffee.

By the way, sun-dried tomatoes do not have to be bought in the store - I have already shared with you the recipe (see here) for making this delicious and aromatic snack at home. And besides, ready-made ones cost a lot of money, so in the season by all means stock up on a couple of jars with this magic blank.

From the specified number of products used, a loaf weighing 700 grams is obtained. When baking homemade bread, it is important to remember that the amount of wheat flour for making the dough can vary in one direction or another. It depends on the moisture content of the bulk product. In addition, baking times may also vary due to the characteristics of each individual oven.

Ingredients

Directions

  1. We will cook this fluffy, beautiful and very tasty homemade bread from premium wheat flour, water, sun-dried tomatoes, olive oil (I use the one that is poured over tomatoes in a jar - it is incredibly aromatic), salt, sugar and yeast. It is not necessary to take fast-acting yeast - just dry (also 1 teaspoon without a slide) or pressed (you need 3 times more, that is, 9 grams) are perfect. Such yeast is not immediately mixed with flour, but pre-activated in a warm sweetish liquid for 10-15 minutes. In our case, you can slightly warm up half a glass of water with a teaspoon of sugar and dissolve the yeast in it.
  2. Sift wheat flour into a deep bowl (just a couple of tablespoons can be set aside and used if necessary during kneading). You can, of course, knead the dough on the table, which is much more convenient in the dishes.
  3. Add fast-acting yeast, salt and granulated sugar to the flour. Mix everything thoroughly by hand or with a spoon so that the dry ingredients are evenly distributed over the flour.
  4. We make a depression in the center and pour in warm water. Warm water is slightly warmer than the body temperature of a person (a pleasant warmth is felt with a finger). If you use hot water, the yeast will die and the bread will not work.
  5. Stir the flour mixture with water until mushy. That is, you do not need to knead the dough until smooth - the main thing is that the flour is only moistened. The aromatic olive oil can now be added.
  6. We mix everything and begin to actively knead the dough until smooth and completely homogeneous. If necessary, add the remaining wheat flour, and if necessary, even so much so that you get a tender, soft, slightly sticky dough. Wash the bowl, dry it and grease it a little (half a teaspoon is enough) with olive oil so that the dough does not stick. Round the dough itself and put it in a bowl. Leave to ferment in a warm place for 2 hours. An hour later, we knead, round off the dough and rest for another 1 hour.
  7. Where is the best dough to wander and what does a warm place mean? There are several options. First of all, in the oven with the light on (it turns out about 28-30 degrees - the ideal temperature for fermenting yeast dough). Then we tighten the bowl with the dough with cling film or cover it with a towel made of natural fabric (linen is best suited) so that the surface does not wind up and does not become covered with a crust. You can also let the dough ferment in the microwave, in which we first bring a glass of water to a boil. The dough will rise with the door closed, and the glass will stand in the same place. Then the bowl does not need to be closed with anything, since the water will evaporate, thereby maintaining the necessary humidity. Just make sure that no one accidentally turns on the microwave, otherwise the dough will disappear and there will be no bread. After 2 hours of fermentation, the dough will grow well, swell and become fluffy.
  8. We will very modestly powder the working surface with wheat flour and transfer our dough to it (it is practically non-sticky and very elastic). We knead it with our hands in a square, and then roll it out with a rolling pin. The thickness of the layer is about 2 centimeters, no thinner is needed. We put sun-dried tomatoes around the entire perimeter, which must first be cut into small pieces.
  9. Now we will roll up a layer of dough with tomatoes. In general, the shape of the bread depends on the baking dish used. Since I have it rectangular (baking dish L-7), the workpiece will be in the form of a roll. So, we visually divide the layer into 3 parts. Drag the far edge to the center by 1/3.
  10. We do the same with the opposite side of the dough. In general, we add it up like a euro letter. That is, three layers of dough are obtained.
  11. And now we roll up the rectangular blank with a tight roll from either end. After each turn, be sure to punch the dough with the edge of the palm, thus holding it together.
  12. It turns out here such a blank in the form of a roll, or rather a roller. Do not forget to carefully fasten the seam so that the dough does not come apart during the proofing and baking process.
  13. We grease the baking dish well with any oil or fat (or an emulsion for lubricating the molds - I'll write the recipe in a few days) and put the dough blank into it with the seam down. Cover the mold with a towel or cling film and leave it warm (28-30 degrees) for about 1 hour.
  14. The dough should at least double in volume. Before baking wheat bread with sun-dried tomatoes, you need to preheat the oven - just turn it on at 190 degrees half an hour before baking. If desired, spray the surface of the workpiece with water from a spray bottle. We bake homemade bread at the same temperature for about 30 minutes until golden brown.
  15. In the process of baking, the bread will grow still, the crust will brown (I did not grease it with anything). Let the finished baked goods stand in the form for a couple of minutes, then take out.
  16. Cool the wheat bread completely, preferably on a wire rack so that the bottom does not get wet. After a couple of hours, it can be cut.
  17. The finest golden brown crust, delicate, very soft crumb, rich aroma of sun-dried tomatoes and olive oil ... and undoubtedly delicious taste - this is how this homemade bread can be characterized.

Wheat bread with sun-dried tomatoes



  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy

In this wonderful wheat bread, you will enjoy not only the thin crispy crust and tender, airy crumb! We will add quite a lot of very tasty sun-dried tomatoes, and we will also enrich the aroma of the finished baked goods with notes of olive oil. You will get a truly amazing homemade bread that you can eat even just like that with tea or coffee.

By the way, sun-dried tomatoes do not have to be bought in the store - I have already shared with you the recipe (see here) for making this delicious and aromatic snack at home. And besides, ready-made ones cost a lot of money, so in the season by all means stock up on a couple of jars with this magic blank.

From the specified number of products used, a loaf weighing 700 grams is obtained. When baking homemade bread, it is important to remember that the amount of wheat flour for making the dough can vary in one direction or another. It depends on the moisture content of the bulk product. In addition, baking times may also vary due to the characteristics of each individual oven.

Ingredients

Directions

  1. We will cook this fluffy, beautiful and very tasty homemade bread from premium wheat flour, water, sun-dried tomatoes, olive oil (I use the one that is poured over tomatoes in a jar - it is incredibly aromatic), salt, sugar and yeast. It is not necessary to take fast-acting yeast - just dry (also 1 teaspoon without a slide) or pressed (you need 3 times more, that is, 9 grams) are perfect. Such yeast is not immediately mixed with flour, but pre-activated in a warm sweetish liquid for 10-15 minutes. In our case, you can slightly warm up half a glass of water with a teaspoon of sugar and dissolve the yeast in it.
  2. Sift wheat flour into a deep bowl (just a couple of tablespoons can be set aside and used if necessary during kneading). You can, of course, knead the dough on the table, which is much more convenient in the dishes.
  3. Add fast-acting yeast, salt and granulated sugar to the flour. Mix everything thoroughly by hand or with a spoon so that the dry ingredients are evenly distributed over the flour.
  4. We make a depression in the center and pour in warm water. Warm water is slightly warmer than the body temperature of a person (a pleasant warmth is felt with a finger). If you use hot water, the yeast will die and the bread will not work.
  5. Stir the flour mixture with water until mushy. That is, you do not need to knead the dough until smooth - the main thing is that the flour is only moistened. The aromatic olive oil can now be added.
  6. We mix everything and begin to actively knead the dough until smooth and completely homogeneous. If necessary, add the remaining wheat flour, and if necessary, even so much so that you get a tender, soft, slightly sticky dough. Wash the bowl, dry it and grease it a little (half a teaspoon is enough) with olive oil so that the dough does not stick. Round the dough itself and put it in a bowl. Leave to ferment in a warm place for 2 hours. An hour later, we knead, round off the dough and rest for another 1 hour.
  7. Where is the best dough to wander and what does a warm place mean? There are several options. First of all, in the oven with the light on (it turns out about 28-30 degrees - the ideal temperature for fermenting yeast dough). Then we tighten the bowl with the dough with cling film or cover it with a towel made of natural fabric (linen is best suited) so that the surface does not wind up and does not become covered with a crust. You can also let the dough ferment in the microwave, in which we first bring a glass of water to a boil. The dough will rise with the door closed, and the glass will stand in the same place. Then the bowl does not need to be closed with anything, since the water will evaporate, thereby maintaining the necessary humidity. Just make sure that no one accidentally turns on the microwave, otherwise the dough will disappear and there will be no bread. After 2 hours of fermentation, the dough will grow well, swell and become fluffy.
  8. We will very modestly powder the working surface with wheat flour and transfer our dough to it (it is practically non-sticky and very elastic). We knead it with our hands in a square, and then roll it out with a rolling pin. The thickness of the layer is about 2 centimeters, no thinner is needed. We put sun-dried tomatoes around the entire perimeter, which must first be cut into small pieces.
  9. Now we will roll up a layer of dough with tomatoes. In general, the shape of the bread depends on the baking dish used. Since I have it rectangular (baking dish L-7), the workpiece will be in the form of a roll. So, we visually divide the layer into 3 parts. Drag the far edge to the center by 1/3.
  10. We do the same with the opposite side of the dough. In general, we add it up like a euro letter. That is, three layers of dough are obtained.
  11. And now we roll up the rectangular blank with a tight roll from either end. After each turn, be sure to punch the dough with the edge of the palm, thus holding it together.
  12. It turns out here such a blank in the form of a roll, or rather a roller. Do not forget to carefully fasten the seam so that the dough does not come apart during the proofing and baking process.
  13. We grease the baking dish well with any oil or fat (or an emulsion for lubricating the molds - I'll write the recipe in a few days) and put the dough blank into it with the seam down. Cover the mold with a towel or cling film and leave it warm (28-30 degrees) for about 1 hour.
  14. The dough should at least double in volume. Before baking wheat bread with sun-dried tomatoes, you need to preheat the oven - just turn it on at 190 degrees half an hour before baking. If desired, spray the surface of the workpiece with water from a spray bottle. We bake homemade bread at the same temperature for about 30 minutes until golden brown.
  15. In the process of baking, the bread will grow still, the crust will brown (I did not grease it with anything). Let the finished baked goods stand in the form for a couple of minutes, then take out.
  16. Cool the wheat bread completely, preferably on a wire rack so that the bottom does not get wet. After a couple of hours, it can be cut.
  17. The finest golden brown crust, delicate, very soft crumb, rich aroma of sun-dried tomatoes and olive oil ... and undoubtedly delicious taste - this is how this homemade bread can be characterized.

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