TIME FOR PREPARATION: 30 minutes + 45 minutes for baking | DIFFICULTY: EASY | SERVES 4
INGREDIENTS
- 150 g flour
- one large teaspoonful baking powder
- 100 g finely grated soft goat’s cheese
- 60 g walnuts
- 60 g sun-dried tomatoes
- 2 teaspoonfuls tomato purée
- 100 ml lukewarm milk
- 3 eggs
- 50 ml oil
- ground pepper
- ½ teaspoon salt
- ½ teaspoon whole cumin seed
INSTRUCTIONS
Chop the sun-dried tomatoes into small pieces and the chop or break the walnuts into pieces about 0.5 cm in size. Coarsely grate the soft goat’s cheese on a grater.
Mix the dry ingredients – semi-coarse flour, baking powder, ½ teaspoonful of salt, ½ teaspoonful of cumin seed, pepper, sun-dried tomatoes, walnuts and coarsely grated goat’s cheese – in a bowl. Mix thoroughly with a spoon.
In another bowl, mix the egg with the milk, oil and tomato purée so that everything combines. Add the dry ingredients and mix carefully and thoroughly.
Preheat the oven to 180 degrees.
Place the ready dough in a ceramic bread bowl or bread form lined with baking paper. Bake for around 45 minutes in an oven preheated to 180° until the bread is a golden colour.
The bread is fantastic when served warm due to its crunchy crust, and it’s also excellent when cold the next day, as it’s lovely and soft inside.