Ingredients with Measurements:
- 500g Dinkelbrot (spelt bread)
- 100g sun-dried tomatoes
- 1/2 cup fresh basil leaves, chopped
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1/2 cup warm water
Special equipment needed:
- Bread knife
- Mixing bowl
- Baking sheet
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Cut the Dinkelbrot into thin slices with a bread knife and place them on a baking sheet lined with parchment paper.
3. In a mixing bowl, combine the sun-dried tomatoes, chopped basil, olive oil, salt, black pepper, garlic powder, onion powder, dried oregano, and dried thyme. Mix well.
4. Add the warm water to the mixture and stir until well combined.
5. Spoon the tomato and basil mixture over the bread slices, spreading it evenly.
6. Bake the Dinkelbrot in the preheated oven for 15-20 minutes, or until the bread is crispy and the tomato mixture is slightly browned.
7. Remove the Dinkelbrot from the oven and let it cool for a few minutes before serving.
Time:
Preparation time: 10 minutes
Cooking time: 15-20 minutes
5. Temperature:
375°F (190°C)
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 300
Fat: 8g
Carbohydrates: 48g
Protein: 10g
Fiber: 8g
Sugar: 5g
Sodium: 600mg
Substitutions for ingredients:
- Spelt bread can be substituted with any other type of bread.
- Sun-dried tomatoes can be substituted with fresh tomatoes.
- Fresh basil can be substituted with dried basil.
- Olive oil can be substituted with any other type of oil.
- Garlic powder and onion powder can be substituted with fresh garlic and onion.
Variations:
- Add sliced mozzarella cheese on top of the tomato and basil mixture before baking.
- Add sliced black olives to the tomato and basil mixture.
- Substitute the sun-dried tomatoes with roasted red peppers.
Tips and tricks:
- Make sure to slice the bread thinly to ensure even baking.
- Use a sharp bread knife to slice the bread.
- If the bread is too hard, lightly brush it with water before adding the tomato and basil mixture.
Storage instructions:
Store the Dinkelbrot in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the Dinkelbrot, place it in a preheated oven at 350°F (175°C) for 5-10 minutes, or until heated through.
Presentation ideas:
Serve the Dinkelbrot on a wooden cutting board with fresh basil leaves as a garnish.
Garnishes:
Fresh basil leaves
Pairings:
This Dinkelbrot pairs well with a simple green salad or a bowl of soup.
Suggested side dishes:
- Tomato and cucumber salad
- Roasted vegetables
- Grilled chicken
Troubleshooting advice:
- If the bread is too hard, lightly brush it with water before adding the tomato and basil mixture.
- If the tomato mixture is too dry, add more warm water.
Food safety advice:
Make sure to store the Dinkelbrot in an airtight container in the refrigerator to prevent bacterial growth.
Food history:
Dinkelbrot is a traditional German bread made with spelt flour. Spelt is an ancient grain that has been cultivated for thousands of years.
Flavor profiles:
This Dinkelbrot has a savory and slightly sweet flavor from the sun-dried tomatoes and basil.
Serving suggestions:
Serve the Dinkelbrot as an appetizer or as a side dish with a meal.
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Region: German