Emily’s Apéro Bread

Ingredients for 2 breads:

500mg whole grain spelt flour (or the flour you prefer)
1/2 Tbsp. Salt
1/2 cube Fresh yeast (1 cube, 42g)
1Tsp. Brown Sugar
100g Butter, melted and cooled off
3dl Soy Milk (or regular milk, if you prefer)
1 little glass of Sun Dried Tomatoes in olive oil (about 15-20 pieces), chopped
20 Black Olives, chopped
a hand full fresh Basil, chopped

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Preheat the oven to 200C°/400F

Put the flour and the Salt in a large bowl and make a hollow in it.
Take a glass and mix the Yeast with the Sugar and 1 Tbsp of Soy Milk until the Yeast is melted. Spill the liquid Yeast into the hollow.

Mix the Butter with the Soy Milk and add it to the bowl.

Stir it first, then knead the dough for about 15 minutes.

Form a ball and put it back in the bowl. Cover it with a towel and let it rest for about an hour by room temperature.

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Take the dough out of the bowl and knead it again for a minute. Now add the Olives, tomatoes and Basil to it, then split the dough in two.

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Form the bread the way you like it and put it on a baking paper on the tray.

Bake the bread for 40 minutes.

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