Grain tomato bread with tuna fish cream

Name: Grain tomato bread with tuna fish cream
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 100 g dried tomatoes in oil; 1 package (500 g) Bread baking mix with yeast & sourdough "Juicy grain bread; 125 g 3-core mix, salad-on-top; 2 Eggs (size M); 1 (approx. 40 g) small onion; 80 g Gherkins; 3-4 Stem(s) Parsley; 2 can(s) (each 185 g/ cut 135 g) Tuna in oil; 30 g Gourmet Captains; 200 g Light cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; baking paper

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

100 g dried tomatoes in oil
1 package (500 g) Bread baking mix with yeast & sourdough "Juicy grain bread
125 g 3-core mix, salad-on-top
2 Eggs (size M)
1 (approx. 40 g) small onion
80 g Gherkins
3-4 Stem(s) Parsley
2 can(s) (each 185 g/ cut 135 g) Tuna in oil
30 g Gourmet Captains
200 g Light cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
baking paper

Directions

1
Drain the tomatoes well and dice them coarsely. Put the baking mix and 350 ml of lukewarm water into a bowl and knead with the dough hooks of the hand mixer on the highest setting for about 3 minutes. Add 100 g seeds - mix and diced tomatoes and knead briefly. Cover the dough and let it rise in a warm place for about 30 minutes. Knead the dough again, place on a floured work surface and form a round loaf. Put it on a baking tray covered with baking paper and let it rise in a warm place for another 45 minutes.
2
Before baking, brush the bread with lukewarm water and sprinkle with 25 g of grain mix. Bake in the pre-heated oven lower shelf (electric oven: 225 °C/ convection oven: 200 °C/ gas: level 4) for approx. 10 minutes. Then turn down the temperature (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3) and bake in 40-50 minutes. Let the bread cool down on a grill. For the tuna cream, place eggs in plenty of boiling water and cook for about 10 minutes. Rinse the eggs under cold water and let them cool down. Peel and chop the onion. Cut the gherkins into small cubes as well. Wash parsley, shake dry and chop. Drain tuna and capers. Peel and chop the eggs.
3
Rinse the eggs under cold water and let them cool down. Peel and chop the onion. Cut the gherkins into small cubes as well. Wash parsley, shake dry and chop. Drain tuna and capers. Peel and chop the eggs. Puree tuna, 100 g crème légère and 1-2 tablespoons of drained tuna oil in a mixing cup. Stir in 100 g crème légère, parsley, onions, capers, egg and gherkin, except for a little bit for sprinkling. Season to taste with salt and pepper and arrange in a bowl. Sprinkle with the remaining diced ingredients. Cut bread into slices and add the tuna cream
4
Puree tuna, 100 g crème légère and 1-2 tablespoons of drained tuna oil in a mixing cup. Stir in 100 g crème légère, parsley, onions, capers, egg and gherkin, except for a little bit for sprinkling. Season to taste with salt and pepper and arrange in a bowl. Sprinkle with the remaining diced ingredients. Cut bread into slices and add the tuna cream