Savoury tomato and roasted red pepper bread

Savoury tomato and roasted red pepper bread
Makes: 1 loaf
Prep time:
Cook time:
Total time:
  • 40 gr red onion
  • 25 gr butter
  • 300 gr milk
  • 375 gr whole-wheat flour
  • 125 gr white flour
  • 7 gr white sugar
  • 9 gr salt
  • 10 gr dried yeast
  • 40 gr dried tomato
  • 40 gr roasted red pepper
  • 8 gr capers
  • 1 tbspn thyme
  • 1 tbspn oregano
  • 50 gr grated cheese
  1. Chop the red onion and sweat off in the mutter. Add the milk and warm until lukewarm. Pour the milk in a bowl, add the yeast, butter and sugar and mix well. Let the yeast wake up for 5 min.
  2. Meanwhile, chop the dried tomatoes and roasted red pepper. Rinse the capers and pat dry.
  3. Add wholegrain flour, white flour and the salt. Knead the dough until elastic and smooth.
  4. Add dried tomatoes and roasted red pepper, capers, thyme and oregano. Knead them through the dough.
  5. Let the dough rise, covered with cling film, in a lightly floured clean bowl, in a draft free spot until doubled in size, about 90 min.
  6. Line a baking tray with baking paper.
  7. Roll out the dough into a rectangle. Roll up tight over the long side and place seam side down on the tray. Sprinkle the grated cheese on top.
  8. Let the bread prove, in a draft free spot and covered with cling film, until doubled again in size.
  9. Preheat the oven to 180˚C.
  10. Bake the bread for 30 min or until golden and done.
Stuff to know
Make individual buns.
The milk is at the right temperature when it is not hot nor cold to the touch.
To test to see if the bread is done, tap the bottom. A hollow sound should occur.
Preferably, use special bread flours when making bread.
Add nuts or seeds to the dough.