Bread with sun dried tomatoes and oregano

Ingredients for Bread with sun dried tomatoes and oregano

Instructions for Bread with sun dried tomatoes and oregano

To prepare the Bread with sun dried tomatoes and oregano recipe, please follow these instructions:

Pour lukewarm water and milk into a bowl. Add yeast and stir until yeast is dissolved. Bring oil, sun-dried tomatoes and oregano into the liquid. Add rye flour and grahamsmel and stir well. Add sieve flour and stir well again. Set the dough for raising for 1½ hours, covered.

Add salt and half of the wheat flour, stir well and allow to rest for 5 minutes.

Sprinkle some flour on the table and pour the dough out. Add the rest of the wheat flour gradually, while kneading until the dough has a suitable consistency. It must not be too sticky, nor too dry.

Divide the dough into 2 and form round bread. Bring the loaves on a baking sheet and brush with egg white. Peel the bread with a knife so that they are divided into 6 equal parts. Let the breads adhere to a warm place for ½ hour.

Place the loaves on the middle shelf in a preheated oven at 175 degrees and behind for 25-30 minutes.