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Mediterranean Stuffed Bread for BBD #61

30. Juli 2013, 18:45pm

Veröffentlicht von zorra

Anusha from Tomato Blues just recently discovered she, yeast and flour are best friends. A good requirement to host of Bread Baking Day.;-)

So, as host she invites us this month to bake Stuffed Bread. The first idea that popped into my head was a beefy filling. A no go, becuase Anusha allows everything except meat. So plan B - something Mediterranean - Tapenade.

Mediterranean Stuffed Bread for BBD #61

It is a popular food in the south of France, where it is generally eaten as an hors d'oeuvre, spread on bread.

Instead of spreading on top of a slice of bread, I spread it on the flattened dough...

Mediterranean Stuffed Bread for BBD #61

and rolled it up. That makes a nice and tasty loaf!

Mediterranean Stuffed Bread

Mediterranean Stuffed Bread

makes: 2 small loaves

The tapenade as stuffing beams you directly to France!

Ingredients

    Preferment
  • 150 g flour
  • 100 g water
  • 2 g fresh yeast
  • 2 g salt

  • Final Dough
  • 300 g flour
  • 25 g whole wheat flour
  • 25 g durum flour
  • 210 g water
  • 8 g fresh yeast
  • 8 g salt

  • Filling
  • 4-5 tb olive/tomato-tapenade per loaf

Instructions

  1. Preferment: Mix all ingredients together, knead and let rise for 2 hours at room temperature then put in fridge overnight (12 to 24 hours). Before using let preferment get back to room temperature.
  2. Final dough: Mix yeast and flour. Add all ingredients except salt and knead on speed 1 for 4 minutes. Add salt and mix another 6 minutes on speed 2. Cover and let rise for 60 minutes, after 30 Minutes make 1 stretch and fold.
  3. Shaping: Divide dough. One piece shape into an oblonge loaf. Flatten the other piece into a rectangle, spread Tapenade over the top, roll up into a oblonge loaf. Cover and let rise for 60-75 minutes.
  4. Baking: Preheat oven and baking tray to 230 C. Bake loaves for 15 minutes, open oven door quickly to release steam, reduce heat to 200 C and bake another 15 minutes. Remove loaves from oven and let cool on a wire rack.
Inspiration: 1 Basisrezept - 12 weitere Brote
If you would like to participate, too - you still have time to bake your stuffed loaf until August 6th.

Bread Baking Day #61 (last day of submission August 1st, 2013)

In addition, this loaf goes to Susan's YeastSpotting, the weekly showcase of yeasted baked goods and dishes.

More recipes and entries in English.

Kommentiere diesen Post

Anna 31/07/2013

Das Brot sieht toll aus. Vielleicht schaffe ich es auch noch bis zum 6. Aug.

ninive 31/07/2013

Damit könnte ich hier auch punkten, Oliven kommen immer gut an.