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Home-Baked Rye Ciabatta with Olives and Dried Tomatoes
(0 votes)
Difficulty:
moderate
Preparation:
15 min.
Preparation
Calories:
1338
calories
Calories
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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
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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.
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