Mini tomato bread with olives

Category: Sourdough bread
Mini tomato bread with olives

Ingredients

rye starter culture 100% moisture active 150 grams
tomato juice 300 grams
oat bran 30 grams
honey 35 grams
wheat flour 1 or in / grade 550 grams
dry yeast 1 gram
olives (olives) 50 grams
olive oil (other is possible) 2 tbsp. spoons

Cooking method

  • Sourdough we feed 6-8 hours before kneading.
  • Cut olives or pitted olives into slices.
  • From all products except olives, salt and oil, knead the dough.
  • Add oil and salt 5 minutes after starting the batch.
  • We continue kneading. The total time is 12-15 minutes.
  • The dough is medium soft, does not stick.
  • Mini tomato bread with olives We mix the olives with our hands. Round the dough and put it on fermentation. This takes 120 minutes. Stretch-fold once in the middle of fermentation.
  • Mini tomato bread with olivesMini tomato bread with olivesMini tomato bread with olives Dough at the beginning, middle and end of fermentation.
  • Divide the dough into 6 equal parts (about 188 grams each), form a mini-bread of any shape.
  • We put on a proofer on baking paper, covered with a film or a towel. Proofing 60-70 minutes.
  • Mini tomato bread with olivesMini tomato bread with olives Proofing start and end
  • We make incisions.
  • We bake at 240 degrees for the first 10 minutes with steam. Then remove the steam, ventilate the oven, lower the temperature to 180 degrees.
  • We bake until ready. I still have 15 minutes.
  • We take out, cool and enjoy.
  • Mini tomato bread with olives
  • Mini tomato bread with olives
  • Delicious bread for you!

The dish is designed for

6 items

Time for preparing:

3.5-4 hours.

Cooking program:

mixer, oven.

Note

The beneficial properties of tomato juice are due to its rich vitamin and mineral composition.

The juice normalizes metabolism, removes slags, toxins, radionuclides, is an excellent prophylactic agent for cardiovascular diseases, has an anticarcinogenic effect.

Lycopene is one of the substances contained in tomato juice in large quantities. It is this antioxidant that has a powerful anti-cancer effect.

Tomato juice contains substances involved in the production of serotonin, which relieves tension in the nervous system and minimizes the effects of stress. It is impossible not to take into account other useful properties of tomato juice, it has an antimicrobial effect, getting into the intestines, the juice stops the processes of decay, helps to cleanse the body. This product is indispensable for constipation, flatulence and other digestive problems. Tomato juice is noted as a choleretic and diuretic product, it is indicated to drink it for some forms of urolithiasis, as well as for disorders of water-salt metabolism, with obesity, anemia, hypertension, angina pectoris.

Tomato juice benefits those who suffer from stomach ulcers and gastritis (low acidity), duodenal ulcers and other diseases of the digestive tract, but drinking it during periods of exacerbations of the disease is not worth it, this can worsen the condition.

The benefits of tomato juice for diabetics are invaluable; this is perhaps one of the few juices that can be drunk with diabetes without risk to health. Moreover, it has a regulating property and normalizes blood sugar levels.

Tomato juice has an anti-sclerotic effect and has a beneficial effect on blood composition, removing harmful cholesterol from it and increasing the level of hemoglobin. This drink is an excellent prevention of thrombosis. It also affects intraocular pressure and reduces it, which is especially valuable in glaucoma.

Tomato juice is useful for pregnant women, it is also indispensable for lactation (if the child is not allergic and does not suffer from digestive disorders).
from the site polzavred. RU

The main value bran - this is food fiber (in the bran of wheat - 8.2%) - an indivisible insoluble hard and coarse carbohydrate. It is she who is the breeding ground for normal intestinal microflora.

Olives or oil of them have a therapeutic effect in arthritis, gout, osteochondrosis - diseases of the musculoskeletal system. Daily consumption of olives keeps cholesterol levels normal, is the prevention of cardiovascular diseases, reducing the risk of heart attack, stroke and angina pectoris, diseases of the gastrointestinal tract.

I didn’t even expect such a delicious bread that would go well with the first and second courses. Very good for a sandwich.
The recipe was spied on the cook's website. RU. Me converted into starter and oven. There is bread in a dough and in a bread maker.

lappl1
Angela, you come back to us with a masterpiece! And when do you have time for everything? I have never baked tomato bread. You should definitely try. You have everything checked out, so I will use your recipe. The recipe has already been bookmarked. Thank you, Angela! You don't let us get bored!
ang-kay
Lyudochka,thank you and good luck! And I bake for long, long nights!
Quote: lappl1
You already have everything checked out, so I'll use your recipe
But how else if you carry people? It happens. that I bake the recipe several times so that everything will come together. Of course, there are errors in flour, but they are insignificant.
lappl1
Quote: ang-kay
Lyudochka, thank you and good luck! And I bake for long, long nights!
This is for you, Angela, thanks for the wonderful recipes!
Mikhaska
Angela! I'm tired of your bread beauties! As you wish, dear friend, but recount, please, this recipe for simple dry yeast! Well, pliiiiiiiz! Well, what can I do - I'm stupid in these matters!
And I will bake, finally, at least one of your bread, at least in HP!
How much can you sit and envy! Have pity on me!
selenа
I agree with Ira, so I want to bake this bread, but without sourdough (for lack of it), translate this masterpiece into "pure yeast" please
NatalyMur
No, I don’t play like that ... I’m just developing plans for baking a pumpkin fantasy, and here’s a new yummy .... I agreed with the mommy - she has homemade tomato juice, I refused it all, and still a live pumpkin ... .. soon I will be beautiful and very fat- Angel- your fault will be ...
anel
Angela, I also join a group of friends who are not friends with sourdough. And so you want a delicious bread
Very appetizing bars
And what are the edible photos
Gala
Oh! What a beautiful still life!
posetitell
Quote: Mikhaska

As you wish, dear friend, but recount, please, this recipe for simple dry yeast! Well, pliiiiiiiz! Well, what can I do - I'm stupid in these matters!

An even more stupid one joins the request, and after all, I have a crush on this bread. And tell me how to make it there first with dry yeast, so that later it is foaming (how it is there, but I get it, so) to combine with the rest of the ingredients. Thank you in advance.
ang-kay
Mikhaska, anel, + Gala +, posetitell, girls, thank you all for your kind words and attention! I'm very grateful to you.
Quote: Mikhaska
I'm tired of your bread beauties!
Ira, in secret

already ready two more.


Quote: Mikhaska
please, this recipe for simple dry yeast! Well, pliiiiiiiz!
It couldn't be easier. We have 150 grams of starter culture of 100% moisture. This means that it consists of 75 grams of water and 75 grams of flour. To the available amount of flour and water, add 75 grams each. And on a pack of yeast it should be indicated how much is needed per kilogram of flour. And add another gram for everything else. Something like this. Can someone fix it?
Quote: posetitell
And tell me how to make it there first with dry yeast, so that later it is foaming (how it is there, but I get it, so) to combine with the rest of the ingredients.
It all depends on the yeast. I use instant ones. You do not need to activate them beforehand, just mix with flour. There is yeast, which must first be activated with liquid. See everything on the package.
Mikhaska
Quote: ang-kay
It couldn't be easier. We have 150 grams of starter culture of 100% moisture. This means that it consists of 75 grams of water and 75 grams of flour. To the available amount of flour and water, add 75 grams each. And on a pack of yeast it should be indicated how much is needed per kilogram of flour. And add another gram for everything else. Something like this. Can someone fix it?
Not ... Well, you yourself, of course, understood everything ... Ah, I, nifigaski !!!
You just write to me, lapul, in the drain of flour and everything else, in the drain of dry yeast Saf - a moment ...
ang-kay
: girl_haha: 375 juice and 625 flour. Pour juice 360 ​​grams, and then see if you need more. The moisture content of flour is different for everyone. I do not remember exactly what alignment is written on the yeast pack? I think 11 grams per kilo of flour. So for every 100 grams of flour, we need 1.1 grams of yeast. That means almost 7 grams. Something like this. If the yeast is wet, multiply by 3, which means 21 grams. You choose the longest program in HP
Loksa
ang-kay, Angela, gorgeous bars! Thank you! What can I say, all your bread is like that! Beautiful!
ang-kay
Oksana, thanks for the praise and thanks for stopping by.
Mikhaska
You are a gold and a miracle, my dear!
And thank you tremendously for your responsiveness and the constant desire to help, without causing others to feel inferior!
ang-kay
Irka!Ugly! Well you!
Tumanchik
Angela turns out to have completely forgotten about when you see such beauty immediately the appetite rises ... keep your conscience! while I ran through new recipes, I ate up weekly supplies!
ang-kay
Eat, my girl, eat! You never know what will happen in life! Eat up!
posetitell
Angela, thanks for the help.
Anna in the Forest
ang-kay, Handsome people - bread!
But I wonder if Tomato juice makes the bread taste special?
ang-kay
Anna, Thank you.
My husband said he was. like cream.
anel
Angela, thank you so much for the idea to bake bread with tomato juice Today I finally baked it

Mini tomato bread with olives

The dough was: wheat flour, linseed flour, rye flour, instead of olives - basil, I added caraway seeds. Well, tomato juice. Here is a free essay based on your recipe. But the result is delicious. I'll still bake.
ang-kay
Lena, turned out beautiful. It was possible to lay out a different recipe, because absolutely new bread! Thanks for sharing!
klavick
Angela, it's me again. Today I baked bars, half a serving. I'll insert the photo now. A little tanned. Covered with foil. Maybe with convection the temperature should be lower? 220 and 160? Or not?

Mini tomato bread with olives
ang-kay
Olya, good loaves. I hope you like the taste too)
Quote: klavick
220 and 160?
If I bake with convection, then the first 5 minutes. Then I turn it off. Usually, if convection, then the temperature should be set lower by 20 degrees.
klavick
Angela, that is, is the stove just bottom top?
ang-kay
Oven also means bottom-top, if I'm not mistaken. If the mode is "convection", then it is written.
klavick
Angela, Thank you!
Tashenka
I will definitely bake this one!
ang-kay
Natalia., I will be glad if everything works out and you like it)
Tashenka
Here we finish Darnitsky and your sunny loaf, then I'll bake it.
Angela, if you replace dry yeast with pressed yeast, you first need to turn it into "liquid"? Something I'm getting further and further away from dry yeast ...
ang-kay
Natalia., can be simply crumbled into flour or diluted in liquid.
Tashenka
THANK YOU!

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