Nut ciabatta with 2 dips

Name: Nut ciabatta with 2 dips
Cook time: 50 min
Total time: 50 min
Yield: 6
Ingredients: 1/2 TEASPOON (about 3 g) + 10 g fresh yeast; 350 g Flour (Type 405); 450 g Wheat flour (Type 1050); 6 TABLESPOONS Olive oil; 1 TEASPOON Salt; 100 g Nut mixture; 500 g Tomatoes; 1/2 bunch Parsley; 1/2 small bunch of spring onions; 7-10 Tbsp Pepper; 1 TEASPOON Balsamic vinegar; 250 g Low-fat curd; 5 TABLESPOONS Sugar; 1 package Vanillin sugar; 7-10 Tbsp Juice of 1 lemon; 5 TABLESPOONS finished red fruit jelly; 7-10 Tbsp Flour; baking paper

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 6

1/2 TEASPOON (about 3 g) + 10 g fresh yeast
350 g Flour (Type 405)
450 g Wheat flour (Type 1050)
6 TABLESPOONS Olive oil
1 TEASPOON Salt
100 g Nut mixture
500 g Tomatoes
1/2 bunch Parsley
1/2 small bunch of spring onions
7-10 Tbsp Pepper
1 TEASPOON Balsamic vinegar
250 g Low-fat curd
5 TABLESPOONS Sugar
1 package Vanillin sugar
7-10 Tbsp Juice of 1 lemon
5 TABLESPOONS finished red fruit jelly
7-10 Tbsp Flour
baking paper

Directions

1
Heat 200 ml of water lukewarm. Dissolve 1/2 tsp. yeast in it. Put flour (type 405) into a bowl, add yeast water and knead with the dough hooks of the hand mixer. Cover and leave to rise in a warm place for about 17 hours
2
Heat 350 ml of water lukewarm. Dissolve 10 g yeast in it. Put wheat flour (type 1050) in a bowl. Add pre-dough, yeast water, 5 tbsp. oil and salt. Knead with the kneading hooks of the hand mixer, then continue kneading at medium speed for 4-5 minutes. Cover the dough and let it rise for about 1 1/2 hours
3
Coarsely chop the nuts, knead them with floured hands in the bowl under the dough. Dust a work surface generously with flour. Halve the dough. Place 1 half on the work surface and form into a loaf with floured hands. Place on a baking tray lined with baking paper and cover with a tea towel. Form the other half of the dough into a loaf of bread on the work surface, place it on the baking tray and cover with a tea towel. Let the breads rise for another 45 minutes.
4
Bake the bread in a preheated oven (electric cooker: 225 °C/ convection oven: 200 °C/ gas: level 4) for approx. 30 minutes until light brown (if the bread sounds hollow, when you tap it it is ready). Remove the finished breads, cover with a tea towel and let them cool down
5
Wash the tomatoes, grate them dry and cut them into small cubes. Wash parsley, shake dry and chop coarsely except for one leaf. Clean and wash spring onion and cut into small strips. Mix tomatoes, chopped parsley and spring onion. Season to taste with salt, pepper, vinegar and 1 tablespoon of oil. Arrange tomato salsa in a bowl, garnish with parsley leaf
6
Mix the quark with sugar, vanillin sugar and lemon juice until smooth. Lightly stir in the red fruit jelly. Put the quark in a bowl and serve with tomato salsa and ciabatta
7
Waiting time approx. 18 3/4 minutes