Ingredients
-
For the dough:
-
1 tsp dry yeast
-
300g strong wheat flour
-
50g rye flourtype 1150
-
50g polenta gric
-
1 tbsp olive oil
-
1 tsp sugar
-
1 ½ tsp salt
-
1 tsp chilifiakes
-
50g black olives chopped
-
50g green olives chopped
-
70g sundried tomatoes
-
280g water
-
For the topping:
-
1 tsp polenta gric
Ingredients
For the dough: |
|
| 1 tsp dry yeast | |
| 300g strong wheat flour | |
| 50g rye flour | |
| 50g polenta gric | |
| 1 tbsp olive oil | |
| 1 tsp sugar | |
| 1 ½ tsp salt | |
| 1 tsp chilifiakes | |
| 50g black olives chopped | |
| 50g green olives chopped | |
| 70g sundried tomatoes | |
| 280g water | |
For the topping: |
|
| 1 tsp polenta gric | |
Steps
|
1
|
Chop the sundried tomatoes and olives into small pieces. |
|
2
|
Take the bread pan with the kneading blade out of the breadmaker and add in all the ingredients except for the sundried tomatoes and olives. (top-to-bottom order) |
|
3
|
Place the bread pan back into the breadmaker, close the lid, select menu 2 and press start. |
|
4
|
After around 20 to 25 min. the breadmaker will start to beep. Now you can add the remaining ingredients to the dough. Press start button to restart. |
|
5
|
When your bread is done, take it out and let it cool down. |
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