Mediterranean tear & share bread
Crusty sharing bread with tomatoes, cheese and a hint of sumac.
- HealthySource of fibre
- Prepare30 mins
- Cook30 mins
- Total time1 hr
- Plus1 hour 30 minutes rising
- 500g pack Waitrose Oat & Linseed Bread Mix
- 25g Stork For Biscuits & Pastry
- 2 tbsp mixed seeds, plus extra for sprinkling
- 2 tbsp Cooks' Ingredients Simple Sumac, plus extra for sprinkling
- 14 sun-drenched tomatoes, drained and snipped
- 1 small courgette, trimmed and coarsely grated
- 200g essential Greek Light Salad Cheese, chopped
- plain flour, for dusting
- olive oil, for brushing
Tip the bread mix into a large bowl. Using your fingertips, rub in the Stork until the mixture resembles breadcrumbs. Stir in 2 tbsp of the mixed seeds and 2 tsp of sumac. Add the tomatoes, grated courgette and ¾ of the cheese, and mix together.
Pour in 240ml room-temperature water and stir to mix. Using your hands, continue mixing to bring the dough together and into a ball. Tip the dough onto a floured surface and gently knead it for 5 minutes. It will be sticky but don’t worry; dust your hands and the surface with flour regularly. (You can knead the dough in a food mixer fitted with a dough hook if you have one.) Return the dough to the cleaned and lightly greased mixing bowl, cover with clingfilm and set aside in a warm place for an hour.
Tip the dough onto a floured surface. Cut it into eight even pieces and, using floured hands, roll each one into a ball.
Arrange the dough balls in a rectangle on an oiled baking sheet with about 1cm gap between them. Brush them lightly with oil, sprinkle with the remaining cheese, some seeds and a dusting of sumac. Set aside for 30 minutes. Preheat the oven to 230°C, gas mark 8.
Bake the bread for 25-30 minutes or until golden and risen. Serve warm.
Typical values per serving when made using specific products in recipe