Mediterranean tear & share bread
Prep
30 mins
Cook
30 mins
Servings
8
Difficulty
Medium
This is one of my favorite recipes to make when I want something impressive but genuinely simple. The oat and linseed bread mix does most of the heavy lifting, so you're really just mixing, shaping, and baking within an hour. What I love most is how the Mediterranean flavors come together with roasted vegetables, tangy sumac, and creamy Greek cheese all nestled into the dough. The oats in the base bread give you added fiber and keep you satisfied longer, which is a nice bonus. It's perfect for tearing and sharing with family or friends, and honestly, it costs a fraction of what you'd pay at a bakery for something this good.
Ella x
Ingredients
- 500 gramspack oat & linseed bread mix
- 25 gramsstork for biscuits & pastry
- 2 tbspmixed seeds(plus extra for sprinkling)
- 2 tbspsimple sumac(plus extra for sprinkling)
- 14sun drenched tomatoes(sun-drenched tomatoes, drained and snipped)
- 1courgette(trimmed and coarsely grated)
- 200 gramsessential greek light salad cheese(chopped)
- 1plain flour(for dusting)
- 1olive oil(for brushing)
Detail level
Instructions
- 1
Tip the bread mix into a large bowl. Using your fingertips, rub in the Stork until the mixture resembles breadcrumbs. Stir in 2 tbsp of the mixed seeds and 2 tsp of sumac. Add the tomatoes, grated courgette and ¾ of the cheese, and mix together.
- 2
Pour in 240ml room-temperature water and stir to mix. Using your hands, continue mixing to bring the dough together and into a ball. Tip the dough onto a floured surface and gently knead it for 5 minutes. It will be sticky but don’t worry; dust your hands and the surface with flour regularly. (You can knead the dough in a food mixer fitted with a dough hook if you have one.) Return the dough to the cleaned and lightly greased mixing bowl, cover with clingfilm and set aside in a warm place for an hour.
- 3
Tip the dough onto a floured surface. Cut it into eight even pieces and, using floured hands, roll each one into a ball.
- 4
Arrange the dough balls in a rectangle on an oiled baking sheet with about 1cm gap between them. Brush them lightly with oil, sprinkle with the remaining cheese, some seeds and a dusting of sumac. Set aside for 30 minutes. Preheat the oven to 230°C, gas mark 8.
- 5
Bake the bread for 25-30 minutes or until golden and risen. Serve warm.
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