Red Wine, Tomato and Seed Sourdough Bread

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Seductive fresh red wine….fruity sweet tomato….healthy sharp sourdough…crispy nutty seeds….what can it go wrong here? This creation has a distinctive flavour and can perfectly support and accompany any type of cheese, cold meat or fruit. It is extremely pleasurable toasted consumed with creamy soups.

Ingredients

150ml sourdough culture
350g good-quality white flour
50 ml red wine
40ml tomato puree
Pinch of salt
100g toasted seed mix (sunflower, pumpkin

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Method

Put the flour into a bowl and add sourdough culture. Then add the wine, tomato puree and the salt. Mix it all together and then turn it out onto a table for kneading. It is a wet dough so needs long work before it will start to come way from the table. Once it’s stretchy, put it into a bowl and leave it somewhere warm to rise for 2 hours.

After the first proving shape the dough on a lightly oiled surface to fit a proving basket or loaf tin. To do this, repeatedly stretch the dough out into a long rectangle then fold each side inwards. Finally roll the dough down from top creating a tight loaf shape. Dust the proving basket or loaf tin with flour heavily and roll the dough in flour to stop it sticking. Put it into the basket, cover it and leave it to rise in a warm place for a second time, for about 8 – 12 hours.

Preheat oven very hot at 240°C and heat a baking stone or tray. Baking it in a Dutch Oven or a  cast iron lided dish produces even better result (when baked in these, half of time the bread has to be baked with the lid on, half a time with the lid off). Also place a tray in the bottom of the oven. Carefully turn the loaf out onto the hot stone or tray (preheated in the oven). Cut on the top then put the dough in and throw a cup of water into the tray in the bottom of the oven to create steam. Bake for 35-45 minutes until golden or sound hollow when tapped.

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A tested alternative recipe (for a milder flavour and less closed texture)

250 g starter culture
1,5 tsp salt
100 ml white wine
80 ml tomato juce
2 tbsp toasted pumpkin seed oil (sesame oils would be a good substitute)
100g rye flour
150 gr white wheat flour
50 gr kamut flour
100 g spelt flour
3 tbs seed mix (almond, pumpkin seed, poppy seed, linseed, sunflour seed)

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