Mediterranean bread (bread maker)

Category: Yeast bread
Mediterranean bread (bread maker)

Ingredients

Wheat flour 550 g
Rye flour 150 g
Warm water 500 ml
Salt 2 tsp
Coarse salt 1 tbsp. l.
Olive oil 1 tbsp. l.
Dry baker's yeast 3⁄4 tsp
Capers 60 g
Olives 100 g
A tomato 1 PC.

Cooking method

  • If anyone hasn't seen the book, here's the recipe (direct quote from the book):
  • Place the ingredients in a container in the following order:
  • warm water, capers, olives and salt.
  • Then add two kinds of flour and dry yeast.
  • Place the container in the bread maker. Select program 2, bread weight
  • and the desired crust color.
  • Click on the "Start button".
  • Cut the tomato into round slices. 30-45 minutes before the end
  • open the bread maker and check the degree of doneness
  • dough: if the dough is firm enough, brush the surface of the bread
  • olive oil, place the tomato slices and sprinkle with coarse
  • Camargue salt.
  • At the end of the program, switch off the bread maker, remove the container and
  • pour the bread out of the container.

  • I baked in 255 Panasonic.
  • I measured everything by weights, only changed the order of the bookmark - first yeast and everything dry, then liquids, olives (not cut) and capers. Added 2 tsp. panifarin. In the process of kneading, I found that the bun was not formed - the dough was too liquid, I added wheat flour until the dough reached a normal consistency. Pok in BAKE mode, size XL, medium crust. 35 minutes before the end of the program, greased the top with oil, sprinkle with salt and put in the tomatoes. By the end of the program, the bread was not baked - I pierced it with a splinter, and the crust had just started to form. I had to take it out of the mold and bake it in the oven at 190 degrees. 15 minutes. The result is this yummy:

  • In my opinion, in order to fully adapt this recipe for Panasonic, it is necessary to reduce the amount of all ingredients by 1/3 and set the crust dark.

  • That is, for 255 Panasonic this recipe will be:
  • • Warm water: 350 ml
  • • Salt: 1.5 tsp.
  • • Wheat flour: 400 gr
  • • Panifarin: 2 tsp.
  • • Rye flour: 100 gr
  • • Dry baker's yeast: 3/4 tsp.
  • • Capers: 40 gr
  • • Olives: 70 gr
  • • Olive oil: 1 tbsp. l.
  • • Tomato: 1 (actually it only takes 2 circles)
  • • Coarse salt: one medium pinch to sprinkle on top.

  • N.B. Even if you have accurately measured all the ingredients, still control the state of the kolobok. It may well be necessary to add flour

Cooking program:

BAKE mode size XL dark crust.

Note

Yesterday I baked Mediterranean bread according to the recipe from the Mulinex recipe book.
We liked the bread very much. With a distinct olive aroma and taste. Next time I'll add thyme.


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Mediterranean bread (bread maker)
Cubic
An amazingly beautiful cut of your bread came out !!! How did you manage to keep the olives in pieces? I always grind them and paint the bread in an ugly color.
Bolshoi_IL
Quote: Cubic

An amazingly beautiful cut of your bread came out !!! How did you manage to keep the olives in pieces? I always grind them and paint the bread in an ugly color.
I didn't do anything on purpose. the olives were quite large and tough, apparently this did not allow them to fall apart completely. But the capers have completely dissolved.
RybkA
This ojin bread is one of the favorites in our family! I baked it on Delongy and also reduced the recipe, by 1/3.

Here are my proportions:
- warm water 375 ml;
- salt 2 tsp. (did not reduce, we love the salty taste of bread);
- wheat flour 520 g;
- rye 130 g;
- yeast 2/3 tsp;
- capers 45 g;
- olives 75 g;
- olive oil 1 tbsp. l .;
- a tomato;
- coarse salt.
I baked at a size of 750 g and a medium crust. Always baked. The crumb was slightly damp, but not wet. And slightly rubbery, which is why we liked it. The olives also remained in pieces, and I put them right away and the capers too.
Sorry no photo left

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