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Clark and Ingrid
Mediterranean bread filled with spinach and sundried tomatoes
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Ingredients
Directions
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Mix in a bowl the flour with the yeast, ground cumin and the salt.
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Make a well in the middle and pour in the lukewarm water and half of the olive oil.
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Mix everything into a soft dough and let it stand for fifteen minutes.
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Then knead the dough on a work surface covered with oil until smooth and elastic.
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Form the dough into a ball and leave it in the bowl covered with plastic wrap over an hour in a warm place (for example in the oven at 40 ° C) rise until the volume is doubled.
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Drain the washed and drained spinach with adherent water in a large pan and drain well into a sieve.
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Press out as much moisture as possible.
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Heat the remaining olive oil in a frying pan and gently fry the finely chopped garlic.
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Spoon the spinach and through it and add some salt and freshly ground pepper to taste.
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Press the risen dough onto the oiled work surface to form a rag of approximately 20 x 30 cm and 3 cm thick.
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Divide the spinach mixture over it and roll the dough, starting at the long side.
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Press the dough on the short sides and place the bread on a griddle covered with parchment paper.
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Cover the bread with a clean cloth sprinkled with flour and let it rise for another hour in a warm place.
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Preheat the oven to 220 ° C, slide the baking sheet under a ridge in the oven and bake the bread in half an hour until golden brown and done.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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