Italian herb bread

Name: Italian herb bread
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 1/2 cube (21 g) fresh yeast; 400 g Wheat flour (Type 405); 200 g Rye flour (Type 1150); 1 1/2 TABLESPOONS Salt; 2 TABLESPOONS Olive oil; 1/2 bunch Parsley; 10 Stem(s) Thyme; 1 Garlic clove; 50 g black olives without stone; 3 (approx. 30 g) green peppers; 75 g dried soft tomatoes; 7-10 Tbsp Flour; baking paper

AUTHOR
Harley Romero

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

1/2 cube (21 g) fresh yeast
400 g Wheat flour (Type 405)
200 g Rye flour (Type 1150)
1 1/2 TABLESPOONS Salt
2 TABLESPOONS Olive oil
1/2 bunch Parsley
10 Stem(s) Thyme
1 Garlic clove
50 g black olives without stone
3 (approx. 30 g) green peppers
75 g dried soft tomatoes
7-10 Tbsp Flour
baking paper

Directions

1
Dissolve yeast in 400 ml of lukewarm water. Mix flour and salt and add to the yeast water. Add olive oil and knead to a soft dough, first with the dough hooks of the hand mixer, then quickly with your hands. Put the dough into a bowl at least twice the size of the original one and, covered with a clean tea towel, leave to rise in a warm place for about 2 hours
2
Wash parsley and thyme, shake dry and pluck leaves from the stalks. Chop parsley finely. Peel garlic and chop finely. Drain olives and pepperoni well in a sieve and chop finely. Chop the tomatoes as well
3
Carefully knead herbs, olives, pepperoni and tomatoes under the well-risen soft dough. Put the dough into a well-flourished bread fermenting basket (approx. 22 cm Ø) and let it rest covered for approx. 1 hour
4
Carefully turn the bread over onto a baking tray lined with baking paper and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 35-40 minutes. Take out and let cool on a cake rack
5
Preparation time approx. 1 hour. waiting time approx. 2 3/4 hours