Bread with two different dips

Name: Bread with two different dips
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1
Ingredients: 300 g Rye flour (type 1150); 400 g Wheat flour; 3 TABLESPOONS Sugar; 7-10 Tbsp Salt; 1 package (7 g) Dry yeast; 1 package (15 g) Sourdough extract (dry product); 1 big onion; 150 g Carrots; 200 g red lentils; 500 ml Vegetable broth; 7-10 Tbsp Juice of 2 lemons; 2 TEASPOONS Tahin (sesame paste); 2 TABLESPOONS Olive oil; 7-10 Tbsp Pepper; 1-2 TEASPOONS Cumin; 2 TABLESPOONS Sesame seed; 1 glass (314 ml) Artichokes in oil; 50 g Cashew nuts; 400 g Tomatoes; 7-10 Tbsp Rye meal or flour; baking paper

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 1

300 g Rye flour (type 1150)
400 g Wheat flour
3 TABLESPOONS Sugar
7-10 Tbsp Salt
1 package (7 g) Dry yeast
1 package (15 g) Sourdough extract (dry product)
1 big onion
150 g Carrots
200 g red lentils
500 ml Vegetable broth
7-10 Tbsp Juice of 2 lemons
2 TEASPOONS Tahin (sesame paste)
2 TABLESPOONS Olive oil
7-10 Tbsp Pepper
1-2 TEASPOONS Cumin
2 TABLESPOONS Sesame seed
1 glass (314 ml) Artichokes in oil
50 g Cashew nuts
400 g Tomatoes
7-10 Tbsp Rye meal or flour
baking paper

Directions

1
Mix rye flour, wheat flour, 1 tablespoon sugar, 2 teaspoons salt, dried yeast and sourdough extract in a bowl. Add 450-500 ml of lukewarm water and knead everything with your hands (or a food processor) for 5-7 minutes to a smooth, supple dough. Cover and leave to rise in a warm place for about 45 minutes
2
Peel and chop the onion. Caramelise 2 tbsp. sugar in a pan until golden brown. Add the onions and fry them for about 1 minute while stirring. Remove and let cool off. Knead onion into the dough. Form 1 round loaf, turning it in rye meal or flour if necessary. Sprinkle a baking tray with water. Place baking paper on top, sprinkle baking paper with water everywhere. Place the loaf on top. Leave to rise for a further 20 minutes in a warm place
3
Cut bread crosswise with a sharp knife. Bake in a preheated oven (electric cooker: 250 °C/ convection oven: 225 °C/ gas: see manufacturer) for approx. 15 minutes. Reduce the oven temperature (electric oven: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) and bake for another 15-20 minutes. Take bread out of the oven, cool it down on a cake rack and let it rest overnight
4
For the lentil dip, clean, peel and wash carrots and grate them coarsely on a kitchen grater. Bring them to the boil in a pot with lentils and stock. Cover and simmer at medium heat for about 15 minutes. Remove from the heat and let it cool down. Stir in the juice of 1 lemon, tahini and oil, season to taste with salt, pepper and cumin. Roast the sesame seeds in a pan without fat, take them out and let them cool down
5
For the tomato dip, drain the artichokes and collect the oil. Roast the cashew nuts in a pan without oil, take them out, let them cool down and chop them. Wash, clean, quarter and dice the tomatoes. Dice the artichokes as well. Mix cashews, artichokes and tomatoes, stir in 3-4 tablespoons of the collected oil and juice of 1 lemon, season with salt and pepper. Sprinkle lentil dip with sesame seeds. Keep dips cold until serving. Cut bread into slices and serve with the dips
6
Waiting time approx. 12 hours