Sourdough bread with sundried tomatoes

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Sourdough bread with sundried tomatoes


300 g of flour (mixture of semi-whole grain and buckwheat for me)
2 tablespoons of dried porcini powder
½ cup finely chopped sundried tomatoes
150 g of natural sourdough (recipe)
1 teaspoon of dried thyme
2 tablespoons of walnut oil (or other)
1 teaspoon of salt
1 teaspoon of brown sugar
3 tablespoons of sesame seed powder
2 tablespoons of date syrup


In a bowl, combine the flour and the other dry ingredients, including the spices. Stir well with a fork to mix and aerate. Soak the sundried tomatoes, then add them as well.

Dilute 150 grams of natural sourdough with the sugar and a little lukewarm water. Pour in the middle of the dry mixture. Also add a little lukewarm water (about ½ cup) and the date syrup. Work until you have a soft and smooth dough. Shape into a ball, then return to the bowl, sprinkle with flour and cover with cling film and a clean towel. Let the dough rest in a warm place, rise at its own pace. Allow 6 to 8 hours. It is best to knead it in the evening and let rise overnight.

The next day, with oiled hands and a generous sprinkle of flour, knead the bread again giving it a preferred shape. Let stand another 1 hour. Decorate with the blade of a sharp knife.

Bake the natural sourdough bread at 210°C for 10 to 15 minutes, then lower the temperature to 180°C and bake about 50-60 minutes. Let cool on a wire rack.

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