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Polenta bread with olives and sundried tomatoes


  • For the dough:

  • For the topping:




Chop the sundried tomatoes and olives into small pieces.


Take the bread pan with the kneading blade out of the breadmaker and add in all the ingredients except for the sundried tomatoes and olives. (top-to-bottom order)


Place the bread pan back into the breadmaker, close the lid, select menu 2 and press start.


After around 20 to 25 min. the breadmaker will start to beep. Now you can add the remaining ingredients to the dough. Press start button to restart.


When your bread is done, take it out and let it cool down.


Polenta bread with olives and sundried tomatoes

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For the dough:
1 tsp dry yeast
300g strong wheat flour
50g rye flour type 1150
50g polenta gric
1 tbsp olive oil
1 tsp sugar
1 ½ tsp salt
1 tsp chilifiakes
50g black olives chopped
50g green olives chopped
70g sundried tomatoes
280g water
For the topping:
1 tsp polenta gric

Marina Jerkovic

Marina Jerkovic

Marina has been living and working as a freelance photographer in Berlin for over ten years. Besides her passion for documentary photography, in the past years she has also developed an appetite for food photography. Digging the earth & harvesting, cooking with friends, enjoying food and staying curious for new things all inspire the process from developing new recipes until the final picture.

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