Ingredients
- 450g whole wheat flour
- 5 g crushed dry yeast
- 50 g beet syrup (you can use agave syrup or just sugar)
- 100 g ricotta cheese (can be replaced with thick sour cream)
- 100 g black olives without pits
- 6 pieces of marinated dried tomatoes in oil (the skin is better not to use)
- 50 g pine nuts
- 100g sunflower seeds
- Olive (or sunflower) oil to grease the form
For baking, you need a form with a lid (instead of a lid, you can close the form with baking paper).
Recipe
In a convenient bowl, mix the flour with yeast, syrup and ricotta, add 2 teaspoons of salt. Then pour 150 ml of warm water and knead the dough. Make a ball of dough and leave the bowl under a towel in a warm place for 2 hours.
Cut the olives and tomatoes, mix with nuts and seeds and add to the dough.
The dough should be well mixed. Cover the bowl with a towel and leave for 1 hour to raise again.
Grease the form with oil and gently lay the dough into it. Grease the dough top with oil, sprinkle a small amount of seeds and nuts on the top, close the form with a lid (or baking paper) and put it in the oven. Bake for 50 minutes at 190° C until golden brown colour.
Then take out the form from the oven (use gloves so as not to burn your hands), put on the metal grate and allow to cool slightly. Carefully take out the bread from the form and cool on the grate.
Source: Sante
Translation from English to Russian
