Mediterranean tear & share bread

Name: Mediterranean tear & share bread
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Ingredients: 500 g pack Waitrose Oat & Linseed Bread Mix; 25 g 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; 200 g essential Greek Light Salad Cheese, chopped; plain flour, for dusting; olive oil, for brushing

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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Ingredients

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

Method

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.