Home-Baked Rye Ciabatta with Olives and Dried Tomatoes
(0 votes)
(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
15 min.
Preparation
Calories:
1338
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 1,338 kcal | (64 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 46.4 g | (40 %) | ||
| Carbohydrates | 194 g | (129 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 1 Yeast
- 1 tsp sugar
- 150 grams Rye flour
- 350 grams Pastry flour
- salt
- 100 grams black pitted Olives
- 80 grams sun dried Tomatoes
- 5 Tbsps olive oil
- 4 Tbsps Tomato paste
Preparation steps
1.
Combine 350 ml (approximately 1 1/2 cups) of warm water with yeast and sugar. Mix in both flours and salt and knead with yeast water to form a smooth dough. Chop olives and dried tomatoes and work into the dough. Knead in oil and tomato puree. Cover bread dough and let rise for 30 minutes in a warm place.
2.
Knead dough again and form 2 loaves. Place on a lined baking sheet, cover and leave to rise for another hour.
3.
Fill a refractory mold with water and place on the bottom of a preheated oven at 220°C (200°C convection) (approximately 425°F). Place loaves in the oven and bake for 35 minutes.
4.
Remove bread from oven and allow to cool. Cut bread into slices and serve with olive oil.
App Download
Current Recipe Search
