Tomato-filled Baguettes

30-60 min. |

  • Baking
50 g yeast
5 dl water
2 tsp salt
0,5 dl rapeseed oil
14 dl Helsinki Mills Bun Flour
sun-dried tomatoes

Dissolve the yeast into lukewarm water and add the salt. Add half of the flour and mix well. Add the oil and the remaining flour and knead until the dough begins to come away from the sides of the bowl. Cover and let rise in a warm place for 30 minutes.

Divide the dough into four or five parts and roll them out into rectangles on a floured surface. Spread the sun-dried tomatoes over the sheets of dough and roll them up. Put them on a baking sheet with the seam facing down and let rise for approximately 20 minutes. Bake at 240°C for around 15 minutes.

Products used in the recipe