Pan con tomate / Pan tumaca
A perfect Spanish breakfast and ideal for a tapas night in with a good bottle of red wine.
Making your own bread is easier than you think and much healthier as you control what goes in. I like using Whole Wheat spelt flour because it’s higher in protein and has a lower glycemic index (GI) than normal flour, and is much easier to digest.
Easy Spelt Bread
Time: 1.5 hour (including proving)
Bakes: Under 1 hour
500g spelt flour
325 ml water
25 ml olive oil
1. Mix the dry ingredients together.
2. Add the water and oil, first bring the mixture together with wooden spoon. Now it’s time to put your hands in and mix until you have a cohesive lump of dough.
3. Rub a little bit of oil onto your hand and smooth onto the orb of dough, cover the bowl with a clean tea towel or cling film and leave in a warm place for 20 minutes.
3. Flour a work surface and turn the dough out onto it. Knead the dough by pushing it away from you with the heel of your hand, and then folding it back on itself. Do this for a couple of minutes and the dough will be noticeably smoother and slightly springier. Now place it in a bowl and cover with a with a clean tea towel for 1 hour, or until the dough has doubled in size.
4. Once the dough has doubled in size, gently remove it from the bowl onto a lightly floured surface. Using your hands, begin to shape the loaf. Fold the dough under itself several times to form a ball, then claps together the seams of dough underneath. Place the dough seam-side down in a proving basket or clean bowl that has been coated with olive oil and flour. Cover and let rise for 30 minutes. Place the Casserole dish in the oven as you pre-heat is at 220°C.
5. Now, after the dough has doubled in size again, gently take it out of basket/bowl onto a baking sheet, cut excess paper and carefully place it inside of the pot. Cover with the lid and return the pot to the oven.
6. Bake at 220˚C for 45 minutes, removing the lid for the last 20 minutes. Remove bread from pot and allow to cool for 10 minutes before cutting.
Time: 5 minutes
3 medium tomatoes
10-15 ml Extra virgin olive oil
1. Grate the tomato, don’t need to peel the tomato, this will protect your fingers from getting cut.
2. Transfer the pulp into a bowl, or jar where you can store it for a few days. Add some extra virgin olive oil and a pinch of salt. Mix and ready!
3. You can also do this with a blender, adding a small garlic clove for extra taste. (directly mixing all ingredients, you don’t need the grater).