Sun-Dried Tomato Bread
The low-calorie, slightly sour tasting tomato bread with yeast is wonderfully suited as an accompaniment to light starters and salads and does not disturb any slimming diet! Since it is completely fat-free, it fits well into the menus of all those who pay attention to a fat-conscious diet. The wholemeal content also ensures good digestion, as the many roughage fibres get the intestines going.
Let your creativity run wild and vary the tomato bread with fresh herbs (e.g. oregano), finely chopped olives or chopped walnut kernels. The latter also bring valuable omega-3 fatty acids into play and thus support the blood pressure.
(Percentage of daily recommendation)
|Calorie||140 kcal||(7 %)|
|Protein||4 g||(4 %)|
|Fat||0 g||(0 %)|
|Carbohydrates||28 g||(19 %)|
|Sugar added||0 g||(0 %)|
|Roughage||1.5 g||(5 %)|
|Vitamin A||0 mg||(0 %)|
|Vitamin D||0 μg||(0 %)|
|Vitamin E||0.6 mg||(5 %)|
|Vitamin B₁||0.1 mg||(10 %)|
|Vitamin B₂||0.1 mg||(9 %)|
|Niacin||1.3 mg||(11 %)|
|Vitamin B₆||0.1 mg||(7 %)|
|Folate||27 μg||(9 %)|
|Pantothenic acid||0.3 mg||(5 %)|
|Biotin||2.8 μg||(6 %)|
|Vitamin B₁₂||0 μg||(0 %)|
|Vitamin C||7 mg||(7 %)|
|Potassium||187 mg||(5 %)|
|Calcium||14 mg||(1 %)|
|Magnesium||62 mg||(21 %)|
|Iron||0.9 mg||(6 %)|
|Iodine||2 μg||(1 %)|
|Zinc||0.6 mg||(8 %)|
|Saturated fatty acids||0 g|
|Uric acid||28 mg|
The night before: Place 250 grams (approximately 1 cup) all-purpose flour in a bowl, make a well in the center and crumble in yeast.
Pour 500 ml (approximately 2 cups) lukewarm water into well of flour and beat with a hand mixer until a dough forms, 2-3 minutes. Cover with plastic wrap and let rest at room temperature for at least 12 hours, preferably 16 hours.
The next day: Chop the dried tomatoes.
Add tomatoes, pastry flour and the salt to the dough and beat briefly with the hand mixer.
Turn out dougn onto a floured surface and knead by hand for about 10 minutes.
Place the dough in a bowl, cover with plastic wrap and let rise in a warm spot until doubled in bulk.
Return dough to floured surface and knead by hand, shaping the dough into 2 oval loaves.
Place dough on a parchment-lined baking sheet, cover with a floured kitchen towel and let rise again until doubled in bulk, about 90 minutes.
Place a small baking dish filled with 200 ml (approximately 3/4 cup) water on the bottom rack of a preheated oven at 225°C (approximately 425°F). Slide loaves directly onto oven rack and bake for 10 minutes. Remove baking dish from oven and reduce oven heat to 200°C (approximately 400°F). Continue to bake until golden, 25-30 minutes more. Remove from oven and let cool on a cooling rack before serving.