Tomato and pumpkin seed bread Tomato and pumpkin seed bread Israeli Kitchen Photo: Miriam Kresh

Tomato and pumpkin seed bread

This moist and speckled loaf brings new flavors to the typical bread.

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  • Yield: 1 large loaf
  • Prep time: 3 hours
  • Cook time: 45 minutes

This bread is both simple and natural. It’s moist and red- and green-speckled. It has the sunshine flavors of late-summer tomatoes, and a preview of autumn in the green pumpkin seeds. It’s different. And delicious. Try it.

Here are your tomato options. Choose one for this recipe.

  • 4 halves of sun-dried tomatoes, rehydrated in warm water for 1 hour and chopped coarsely; or
  • 1 cup peeled, seeded and chopped fresh tomatoes, sautéed in a little olive oil; or
  • 3 halves of slow-roasted tomatoes, finely chopped

Ingredients

  • 1 ounce fresh yeast, or 3 1/2 teaspoon dried
  • 150 millimeters water
  • 1 pound bread flour
  • 2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 handful green, shelled pumpkin seeds
  • 1 handful sunflower seeds
  • Tomatoes

Directions

In a large bowl, rehydrate the yeast in the water. Add the olive oil and the salt, and the pepper. Gradually add enough flour into the mixture to make a stiff batter – about 2 cups. Stir. If necessary, knead the batter lightly for a few minutes, in the bowl. Cover the bowl and allow the dough to rise for 1 hour.

Stir or knock the dough down, sprinkling more flour as needed to make it come away from the sides and bottom of the bowl. Add the tomatoes and the seeds. Add more flour as needed to make a firm, but not dry dough.

Knead 10 minutes. Lightly roll the dough into a ball and put it into a clean bowl. Drizzle a little olive oil on top, and turn the dough ball around to become coated with oil. Cover it and let it rise a second time, about 1 hour.

Deflate the dough gently and shape it into a fat, rectangular loaf. Pinch the bottom seam with your fingertips to make it keep its shape. Put baking paper on a baking tray, or grease the tray lightly, and place the dough on it. Cover the dough and let it rise a third time until doubled: 35-45 minutes. If your kitchen is warm, the dough will take less time to rise.

About 20 minutes into the last rising time, preheat the oven to 400° F (200° C). When the dough has risen and is light, bake the loaf for 45 minutes.

Remove the bread from the tray and place it on a rack to cool.

Slice, and spread with good butter.

Related Topics: Baking

Recipes from the Israeli KitchenRecipes from the Israeli Kitchen
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