Rye bread with cheese and sun-dried tomatoes
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Flavorful rye loaf with a crispy crust, stuffed with sun-dried tomatoes and spicy cheese "Gouda".
Ingredients for Rye bread with cheese and sun-dried tomatoes
- Rye flour - 70 g
- Flour - 170 g
- Sugar - 10 g
- Water - 170 ml
- Yeast - 4 g
- Olive oil - 2 tbsp
- Salt - 5 g
- Cheese - 50 g
- Sundried tomatoes - 50 g
- Sunflower seeds
- Bran - 10 g
Step by step instruction of cooking Rye bread with cheese and sun-dried tomatoes
Warm water, sugar and dry yeast to prepare the dough.
In approaching the dough add the salt, olive oil, bran, sifted rye and wheat flour. Knead the dough.
The bowl with the dough in a warm place for 20 minutes.
Sun-dried tomatoes cut into pieces,
cheese (I have "Gouda") - small cubes.
Add to the dough and knead it well.
The bowl with the dough in a warm place for 1 hour.
The dough will increase in 2 times.
When the volume of the dough will increase twice, to press down it.
On the table, sprinkled with flour, formed into a loaf, place on a baking sheet, top cover with a towel and leave for 20 minutes in a warm place.
Up loaf to moisten with water and sprinkle sunflower seeds and sesame seeds.
Bake in a preheated oven at 220 degrees for 15-20 minutes.
The finished loaf to cool on a wire rack.
Sausage weight is 470 grams.