Mediterranean Stuffed Bread for BBD #61

30 Juli 201309 März 20214
BBD, Brot & Brötchen

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.

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…

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

Mediterranean Stuffed Bread

makes: 2 small loaves

The tapenade 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

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.
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.
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.
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