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Ingredients
for
2
Home-Baked Rye Ciabatta with Olives and Dried Tomatoes
15 min.
Time:
1338
calories
Calories:
Ingredientsfor
- 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
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.