Bread with tomatoes, basil and garlic. Richard Bertinet bread with tomatoes and basil Bread with tomatoes and basil
Delivery methods
- Courier delivery
- Post office
- Pickup
Payment Methods
- Cash to courier
- C.O.D
Delivery by mail throughout Russia
Ingredients: whole wheat grains, corn grits, pearl barley, oat grits, ground millet, "Extra" salt, tomato powder, split peas, dried spices (basal), natural vegetable emulsifier (soy) lecithin, food additive antioxidant (tocopherols, concentrate mixtures).
Nutritional value per 100 g of product: proteins - 12.15 g, fats - 2.35 g, carbohydrates - 63.8 g.
Energy value: 1444 kJ/345 kcal.
Dietary fiber - not less than 10.3 g.
Delivery methods
- Courier delivery
- Post office
- Pickup
Payment Methods
- Cash to courier
- C.O.D
Delivery in Moscow and the Moscow region
Delivery is carried out by courier service within the Moscow Ring Road from Monday to Saturday, in one of two intervals: from 10 to 14, or from 14 to 18. Outside the Moscow Ring Road from Monday to Thursday, from 10 to 18 hours. The cost of delivery of an order is from 200 rubles within the Moscow Ring Road, from 250 rubles. - in the Moscow region (depending on the distance and weight of the order). If the order weight is more than 1 kg, the delivery cost may be increased.
Delivery by mail throughout Russia
Delivery is carried out by FSUE Russian Post. Delivery of regular parcels usually takes 7-14 days to all regions except Primorsky Krai, Sakhalin, Kamchatka and Yakutia, where parcels take 3-5 weeks. Delivery time for first class shipments is 5-10 days to all regions.
If you are fighting an unequal battle with extra pounds, please do not read further and especially do not prepare the bread with tomatoes, garlic and basil, which I write about below. Otherwise, you won’t be able to resist and will eat everything you baked, and the consequences this will have on your figure will be my fault.
No exaggeration: this bread, which combines a fluffy dough rich in olive oil and the classic Italian combination of tomatoes and garlic, is incredibly tasty and requires truly great willpower to resist eating it in one sitting. So if you still decide to take a risk, invite your guests and family so that the damage to your figure is minimal!
Bread with tomatoes, basil and garlic
Average
2 hours
Ingredients
2 small loaves
for test:
250 g wheat flour
10 g semolina
3 g dry yeast
5 g salt
25 olive oil
160 g water
For filling:
10-12 cherry tomatoes
10 garlic cloves
some basil sprigs
2 tbsp. corn flour
2 tbsp. olive oil
Mix all the dry ingredients of the dough, make a kind of “well” out of them on the table and pour olive oil and a little water into it. Mix the wet ingredients into the dry ingredients, expanding the well and adding water as it mixes with the flour. After adding all the water, knead the dough, adding a little flour if necessary so that the dough does not stick to your hands. In any case, it should turn out to be quite sticky, so it is more convenient, of course, to use a mixer with a dough attachment. One way or another, after kneading the dough, roll it into a tight ball, place it in a bowl, cover with a towel and place in a warm place.
Cut each tomato in half and place in a baking dish, cut side up. Gently salt, and if these are not ripe summer cherry tomatoes from the garden, but pale tomatoes from the supermarket, in addition, sprinkle them with a small amount of sugar so that the filling does not turn out too sour. Place the baking dish in the oven, preheated to 190 degrees, and bake the tomatoes for 30 minutes. Remove the pan from the oven and let the tomatoes cool slightly.
Once the dough ball has roughly doubled in size, sprinkle your work surface generously with cornmeal, turn the dough onto it, and use your fingers to flatten it into a large, thin rectangle. Evenly distribute the tomatoes, basil leaves and coarsely chopped garlic over the surface and lightly press them into the dough. Now lift the left third of the dough rectangle and fold it towards the center. Do the same with the right third and press down. Seal the edges of the dough on top and bottom, and you will have a layer of dough closed on all sides, inside of which there will be filling. Now cut it crosswise into two parts, place each on a baking sheet with the cut side up and level it so that it becomes stable. Cover the baking sheet with a towel and place in a warm place for another hour.
Transfer the bread to a baking stone or simply place in the oven preheated to 250 degrees, immediately reduce the temperature to 220 and bake for 20-25 minutes until golden brown. Remove the bread from the oven, brush it with olive oil using a brush (it will be absorbed into the bread almost instantly) and cool on a wire rack. This bread is very tasty both warm and already cooled, but in any case it is better to eat it on the day it was baked: the next day, of course, it will also be edible, but it’s not the same.
Flax bread with tomato and basil is an absolute favorite in the Ecofarmer product line.
Very tasty crispbreads are prepared using low-temperature drying and combine a lot of useful ingredients. Flax seeds contain a large number of macro and micro elements, including phosphorus (700 mg/100 g), magnesium (380 mg/100 g), iron (7.7 mg/100 g), zinc (5.7 mg/100 g). The amount of calcium (1400 mg/100 g) is significantly higher than most products. Flax seeds are rich in beta-carotene, vitamins C, E, K, F, B1 and folic acid.
Flaxseed oil is another valuable component contained in sprouted flax seeds. Flax oil is an excellent external source of valuable polyunsaturated fatty acids Omega-3 and Omega-6 (our body cannot synthesize these fats on its own). Moreover, if Omega-6 is also present in soybean, sunflower, mustard, rapeseed and olive oil, then Omega-3 is contained in sufficient quantities only in flaxseed oil. Flax seed oil contains 2 times more Omega-3 than fish oil and is significantly higher than other food products. Once in the body, Omega-3 and Omega-6 are introduced into the cell structure, and subsequently have a positive effect on cellular activity and the speed of transmission of nerve impulses.
I’ll say right away that these breads are not my favorite in the bread segment. I chose Finn Crisp breads for myself a long time ago, and I like them more than the others. But sometimes I buy others for variety.
Why I bought these: attractive packaging, I love these. Laconic, in “eco-style”, attractive to pick up. The breads themselves are so tiny and cute.
Country of origin: Lithuania
Ingredients: 1st grade wheat flour, water, whole-ground wheat flour, whole-ground rye flour, rye bran, dried tomato granules (3%), honey, sea salt, yeast, dried basil (0.7%), sugar syrup.
The composition is not scary. Quite the contrary. I think it’s a plus that these breads do not contain flavor enhancers, preservatives, or dyes! The manufacturer indicates that environmentally friendly raw materials are used in production.
Taste: the very first impression is that the breads are ENOUGH HARD. This is unusual for such a product. They are dense and unlike any other bread I've tried.
Moderately salty, you can feel the tomato and basil, but not too much. In general, the taste is not pronounced. But pleasant. The bread is dietary - and you can feel it.
Also tried from this series Bread with sesame, flax and cumin. They differ not only in taste/filling, but also in shape - these are long, elongated. I liked it too. The photo with the composition shows the composition of this particular type of bread.
I'm a maniac. I used to strongly suspect this, but now I know for sure. I made it! In 35 degree heat.
I'm a maniac, and my whole family are saints. Buddhist, apparently. Because I dried tomatoes in the oven for two days, and they didn’t choke me. I don’t know how many degrees it was in the kitchen, but it was a fact that you couldn’t go there for two days.
But the bread itself required very little work and turned out to be exactly as beautiful as expected, and very, very tasty.
Background:
Just six months ago I had no intention of baking bread in the oven. But I collected recipes, yeah. Thoughtlessly like a bird. Beautiful and interesting? To the nest, that is, to the daddy. And when, somehow insensitively, it turned out that I was already baking bread in the oven, and this and that, and it was not at all confusing... that is, confusing, of course, but very interesting!.. then I revised the recipes, trained from everywhere. And among other things, I discovered five (five!) identical recipes for bread with tomatoes and basil according to Richard Bertina. Well, you understand, right? :) I love tomatoes, I love basil, I love bread “slippers”... I couldn’t pass by this bread! All that remained was to wait for the small ground tomatoes of real summer ripeness to appear. They appeared. Finally, you can make the long-dreamt bread! And why do I need some measly 35++ degrees in the kitchen? ;))
"Not bread, but embroidered shirt!" - my mother said stunned. Does it really look like it?
It's a pity, the photos are at night, with flash. And in general... some hackers, sorry. Because gobbling it up (good word, eh?) made us still warm. Yes, I am aware that it is not allowed! But everyone knows - if you can’t, but really want to, then you can :)
So,
500 g bread flour
20 g of either semolina or semolina (in the Russian translation of Richard Bertinet’s book “Own Bread” it says semolina, I don’t have the original, but in the recipes from carina-forum it says “semolina (semolina)”, and there are translations... uh ... there are all sorts of translations... in short, I took semolina)
15 g yeast (I took 1.5 tsp dry)
10 g salt (1 tsp)
50 ml olive oil (I bake with odorless sunflower oil as standard - I understand that it is different, but it suits me)
320 ml water
100 g sun-dried tomatoes
bunch of basil (leaves only)
Knead the dough - the bread maker does it for me.
Flatten the dough into a rectangle approximately 35 by 25 cm. Do not pull!
Spread tomatoes and basil over the entire surface. Actually, Bertine was supposed to also have baked garlic, and it was probably delicious - but I couldn’t add it, because my husband is a vampire, not everyone at home loves garlic equally, so.
Then the dough is folded, pinched, cut, unfolded... you can’t do without step-by-step photos, and there are them on the Internet, so I won’t try to describe in words what you can look at.
I don’t know what size Bertine’s baking sheet is, but on my baking sheet, three unfolded loaves of bread only fit end to end! I had to urgently make partitions between them so that at least the sides would not stick together. And yet they were cramped.
I lightly sprinkled two of the three loaves with coarse sea salt, and I was right.
Bake in a preheated oven at 220 C for 20-30 minutes, depending on the oven. I baked in my gas oven for 30 minutes, and for the last 5 I raised the temperature to 230 to brown the top a little. Carefully! The tomatoes may burn.