Italian bread

Step-by-step preparation

Cooking time: 2 hr

1. STEP 1

   

   How to make Italian bread? Prepare your ingredients. You can use either ready-made pureed or fresh tomatoes. They will first need to be ground in a blender until pureed. In this case, remove the skin from them. You can add sugar instead of honey.

2. STEP 2

   

   Combine rye and whole grain flour with tomatoes and mix them well.

3. STEP 3

   

   Add honey and salt. If your honey is thick or candied, melt it in the microwave or in a water bath.

4. STEP 4

   

   Knead the sticky dough and leave it to rest for 30 minutes. I put it in the refrigerator so that it would be easier to work with the dough later. Cover the bowl with film or a towel to prevent the top from becoming windy.

5. STEP 5

   

   Meanwhile, grate the Parmesan cheese. Instead of Parmesan, any flavored hard cheese will do.

6. STEP 6

   

   Roll out the dough into a thin layer on a table sprinkled with rye flour and cut into long rectangles.

7. STEP 7

   

   Place the loaves of bread on a parchment-lined baking sheet and brush them with water using a pastry brush.

8. STEP 8

   

   Sprinkle the bread with dried basil. You can also take a mixture of Italian herbs.

9. STEP 9

   

   Sprinkle the bread with grated Parmesan.

10. STEP 10

    

    Bake the bread in the oven, preheated to 160°C, for 20-30 minutes. Excess moisture should evaporate, but it is important not to miss the moment when the bread begins to burn. Remove the finished bread from the oven, cool and serve. Bon appetit!

Comments on the recipe

IrinaVic

30.08.2023

4.5

Interesting recipe, thanks. If anyone is interested, you can bake whole grain bread with sesame seeds. See the recipe.

Testomania

30.08.2023

4.6

I was interested in the recipe for Italian bread. Only I didn't have fresh tomatoes. Instead, I diluted a tablespoon of tomato paste in 100 ml of water. I mixed salt and honey there. I kneaded the dough. To prevent it from being so sticky, I added a little vegetable oil (about a spoon) and left it in the refrigerator for half an hour. Rolled it out very thin. They turned out wonderful breads. My children really liked it. The bread has a distinct rye taste. The next time I cook them, I will change the proportions in favor of whole grain wheat flour - I will add 80 g of it, and 50 g of rye flour. And I would add even more vegetable oil to make the bread crispier. Thanks for the recipe!