This is another recipe from Dan Lepard column in the guardian. I’ve made it twice before with rye flour and it has been a success both times, so here it is!
Natural yogurt 100g
Tomato paste 25g
Olive oil 25g
Sundried tomatoes 150g
Sprig of rosemary
Rye flour 200g and plain flour 200g
pinch of salt
1 tsp instant dry yeast
Polenta to sprinkle
Mix together the yogurt, tomato paste and oil, add 125 ml of water and stir in the chopped tomatoes and rosemary.
Put the flour, yeast and salt in a bowl, pour in the tomato mix and work to a soft dough. Leave for 10 minutes then knead and leave again. Shape into one round shape or several small buns. Roll them in the polenta to cover the crust. Leave to rise on a floured tray for one hour. Best to cover with cling film and keep in a warm corner of the kitchen!
Bake in a hot oven (220℃) for 30 min for buns or 45 min for the loaf. Add a bowl of water next to it so the crust is nice and golden.
This is a moist, flavoursome bread and it is surprisingly easy to make. Don’t expect it to rise too much because rye flour doesn’t but it is light and has a lovely, dusty crust. We love it with creamy cheeses…