Grain bread with tuna fish cream
easy
30 mins
30 mins
Ingredients
- 7-10 Tbsp (about 12 discs)
- 100 g dried. Tomatoes in oil
- 500 g Bread Baking Mix
- 7-10 Tbsp with yeast and sourdough
- 100 g + 2 tablespoons seed mix (e.g. sunflower, pumpkin and pine nuts)
- 7-10 Tbsp Flour
- baking paper
- 1 Egg
- 1 tin(s) (185 g) Tuna
- 1 small onion
- 2 Gherkins
- 4 Stem(s) Parsley
- 150-200 g Soured milk
- 2-3 TABLESPOONS Capers (glass)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
Directions
- 1
1.drain the tomatoes and dice them Knead the baking mix and 350 ml lukewarm water with the dough hooks of the hand mixer until smooth. Briefly knead in 100 g of the seed mixture and tomato cubes. Cover the dough and leave to rise in a warm place for approx. 30 minutes
- 2
2. knead the dough again and form it into a round loaf on a little flour. Leave to rise for another 45 minutes on a baking tray lined with baking paper
- 3
3. brush the bread with some lukewarm water Sprinkle with 2 tablespoons of seed mix. Bake in the preheated oven (electric cooker: 225 °C/circulating air: 200 °C/gas: level 4) for about 10 minutes. Turn down the temperature (electric oven: 200 °C/recirculating air: 175 °C/gas: level 3) and bake for another 40-50 minutes. Let bread cool down
- 4
Boil the egg hard. Quench, peel and let it cool down. Drain the tuna. Peel and finely dice onion. Finely dice the cucumbers. Wash and chop parsley. Chop the egg as well
- 5
Briefly puree the tuna and half the soured milk. Add the rest of the soured milk, parsley, onion, capers, egg and gherkins and season to taste. Serve with the bread
Nutrition Facts
260 kcal
29 g
10 g
12 g
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