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Chef’s Handyman favorite bread with tuna and dill.
To make dough: Soak fresh yeast and 1 tsp. of sugar in lukewarm water (16 fl oz, 5 dl). Place flour, 3 tsp. of sea salt, 4 tbsp. of olive oil and yeast water in a bowl. Combine all ingredients. Place dough in a bowl. Cover bowl with wet tea towel. Keep warm until dough has doubled in size (approx. 60 minutes or longer).
Tip: Allow the dough to double the size overnight. Finish the bread in the morning.
Spread dough out. Apply tuna and dill on top. Fold dough and roll it. Bake in oven at 475°F (240°C) for 20-30 minutes or baked through. Cool on wire rack.
Tip: Form eight breads for aperitif. Reduce baking time to 15-20 minutes.
Shopping list for 2 lb of dough:
Flour: 2 lb wholegrain flour
Baking Ingredients: 1 yeast, fresh, 1.5 oz, 1 tsp. sugar
Spices: 3 tsp. sea salt
Oil, Vinegar, Water: 4 tbsp. olive oil, 16 fl oz water
Fish: 14 oz tuna
Herbs: 1 bunch dill
Chef’s Handyman tip: Serve this delicious bread with garden salad.
