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Mediterranean tear & share bread - new recipe

Mediterranean tear & share bread

Crusty sharing bread with tomatoes, cheese and a hint of sumac.

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HealthySource of fibre
  • Serves8
  • CourseStarter
  • Prepare30 mins
  • Cook30 mins
  • Total time1 hr
  • Plus1 hour 30 minutes rising

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  • 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


  1. 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.

  2. 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.

  3. Tip the dough onto a floured surface. Cut it into eight even pieces and, using floured hands, roll each one into a ball.

  4. 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.

  5. 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


1,533kJ/ 367kcals



Saturated Fat












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