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Polenta bread with olives and sundried tomatoes

Ingredients

  • For the dough:

  • For the topping:

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Steps

1

Chop the sundried tomatoes and olives into small pieces.

2

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)

3

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

4

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.

5

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

Enjoy

Polenta bread with olives and sundried tomatoes

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Ingredients

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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