Name: Hearty Tomato-Basil Accordion Bread
Prep time: 75 min
Cook time: 105 min
Total time: 180 min
Yield: 8 Portionen
Ingredients: 250 g Wheat flour (Type 550); 200 g Spelt flour (Type 630); 0.5 cube Yeast; 1 tsp Liquid honey; to taste Salt; to taste Pepper; 7 tbsp Oil; Oil; 2 piece Tomatoes; 2 Handvoll Basil; 1 clove Garlic; 2 tbsp Pine nuts; 2 tbsp Grated Parmesan or vegetarian hard cheese; 40 g Dried tomatoes (in oil); 150 g Grated mozzarella; 1 tbsp Sesame

Cook Time

3 h

Servings

Difficulty

Medium

Prep Time

75 Min

Description

This hearty tomato-basil accordion bread is a real eye-catcher on any buffet! I especially like to make it in the summer when the tomatoes and basil come from my own garden. The pesto, refined with pine nuts and Parmesan, gives the bread a wonderful flavor. The folding creates a great look and everyone can easily pluck off a piece. It tastes warm and cold, is vegetarian and can be prepared well in advance. A great recipe for any occasion!

Ingredients (16 ingredients)

250 g Wheat flour (Type 550)
200 g Spelt flour (Type 630)
0.5 cube Yeast
1 tsp Liquid honey
to taste Salt
to taste Pepper
7 tbsp Oil
Oil
2 piece Tomatoes
2 Handvoll Basil
1 clove Garlic
2 tbsp Pine nuts
2 tbsp Grated Parmesan or vegetarian hard cheese
40 g Dried tomatoes (in oil)
150 g Grated mozzarella
1 tbsp Sesame

Preparation (6 steps)

Activate yeast

Thermomix® Setting

2 min/99°F/Speed 2 37

Put yeast, 4 tablespoons of lukewarm water and honey into the mixing bowl and stir for 2 min./37°C/speed 2.

120

Prepare dough

Thermomix® Setting

3 min/Kneading speed

Put wheat flour, spelt flour, salt, oil and approx. 200 ml lukewarm water into the mixing bowl and knead for 3 min./kneading setting to form a smooth dough.

180

Let the dough rise

Place the dough in a bowl, cover and let rise in a warm place for about 45 minutes.

Prepare pesto

Thermomix® Setting

15 sec/Speed 8

Put half of the basil, garlic, pine nuts and Parmesan into the mixing bowl and puree for 15 sec./speed 8. Slowly pour 4 tablespoons of oil through the lid opening. Season with salt and pepper.

Cover and fold the dough

Roll out the dough into a rectangle (approx. 30 x 60 cm) on a floured surface. Spread with the pesto and distribute fresh and dried tomatoes on top. Sprinkle with the remaining basil leaves and mozzarella. Leave a few tomatoes and basil leaves for sprinkling. Halve the dough crosswise and cut each half into 3 strips. Fold each like an accordion and layer one behind the other in an oiled and floured loaf tin (approx. 30 cm). Cover and let rise again for about 15 minutes.

Bake bread

Brush the pizza bread with approx. 1 tablespoon of oil and sprinkle with the remaining tomatoes, basil and sesame. Bake in a preheated oven (electric oven: 180°C/convection oven: 160°C) for approx. 45 minutes until golden brown. If the pizza bread becomes too dark, cover it towards the end. Let cool briefly, remove from the tin and serve warm or cooled.