Bread from sprouted grains. Tomatoes with basil. Bread with tomatoes, basil and garlic Bread with tomatoes, basil and garlic

Flax bread with tomato and basil is an absolute favorite in the Ecofarmer product line.

Delicious crispbread is made by low-temperature drying and combines a lot of useful ingredients. Flax seeds contain a large number of macro and micro elements, including phosphorus (700 mg / 100 g), magnesium (380 mg / 100 g), iron (7.7 mg / 100 g), zinc (5.7 mg / 100 g). By the amount of calcium (1400mg / 100g) they are significantly superior to most products. Flax seeds are rich in beta-carotene, vitamins C, E, K, F, B1 and folic acid.

Flaxseed oil is another valuable component contained in sprouted flax seeds. Flaxseed oil is an excellent external source of valuable Omega-3 and Omega-6 polyunsaturated fatty acids (our body cannot synthesize these fats on its own). Moreover, if Omega-6 is also present in soybean, sunflower, mustard, rapeseed and olive oil, then Omega-3 is contained in sufficient quantities only in linseed oil. In flax seed oil, the content of Omega-3 is 2 times higher than in fish oil, and significantly higher than in other foods. Once in the body, Omega-3 and Omega-6 are introduced into the cell structure, and subsequently have a positive effect on cellular activity, on the rate of transmission of nerve impulses.

I must say right away that these bread rolls are not my favorite in the bread segment. I have long chosen Finn Crisp bread for myself, and I like them more than others. But sometimes I buy others for a change.

Why I bought these: attractive packaging, I love these. Laconic, in "eco-style", it is attractive to pick up. The loaves themselves are so tiny and cute.

Country of manufacture: Lithuania

Ingredients: 1st grade wheat flour, water, whole wheat flour, whole rye flour, rye bran, dried tomato granules (3%), honey, sea salt, yeast, dried basil (0.7%), sugar syrup.

The composition is not frightening. On the contrary. I consider it a plus that these breads do not contain flavor enhancers, preservatives, dyes! The manufacturer indicates that the production uses environmentally friendly raw materials.

Taste: the very first impression is that the breads are REALLY HARD. This is unusual for such a product. They are dense, unlike any other bread that I have tried.

Moderately salty, tomato and basil are felt, but not much. In general, the taste is not pronounced. But pleasant. Bread is dietary - and it is felt.

Also from this series tried Bread with sesame, flax and cumin. They differ not only in taste / filler, but also in shape - these are long elongated ones. Liked it too. In the photo with the composition - the composition of this particular type of bread.

Delivery methods

• Courier delivery
• Post office
• Pickup

Payment Methods

• Cash to courier
• C.O.D

Delivery by mail in Russia

Ingredients: whole wheat grains, corn grits, pearl barley, oatmeal, polished millet, "Extra" salt, tomato powder, split peas, dried spices (basil), natural vegetable emulsifier (soy) lecithin, dietary supplement antioxidant (tocopherols, concentrate mixtures).
Nutritional value per 100 g of the product: proteins - 12.15 g, fats - 2.35 g, carbohydrates - 63.8 g.
Energy value: 1444 kJ / 345 kcal.
Dietary fiber - not less than 10.3 g.

Delivery methods

• Courier delivery
• Post office
• Pickup

Payment Methods

• Cash to courier
• C.O.D

Delivery in Moscow and Moscow region
Delivery is carried out by courier service within the Moscow Ring Road from Monday to Saturday, in one of two intervals: from 10 am to 2 pm, or from 2 pm to 6 pm. Outside the Moscow Ring Road from Monday to Thursday, from 10 am to 6 pm. The cost of delivery of the order is from 200 rubles within the Moscow Ring Road, from 250 rubles. - in the Moscow region (depends on the distance and weight of the order). If the weight of the order is more than 1kg, the shipping cost may be increased.

Delivery by mail in Russia
Delivery is carried out by FSUE Russian Post. Delivery of regular parcels usually takes 7-14 days to all regions except Primorsky Krai, Sakhalin, Kamchatka and Yakutia, where parcels take 3-5 weeks. Delivery time when sending first class is 5-10 days to all regions.

I am a maniac. I used to suspect it, but now I know for sure. I made it! In 35 degree heat.
I am a maniac, and my whole family is saints. Apparently Buddhist. Because I dried tomatoes in the oven for two days, but they didn’t strangle me. I don’t know how many degrees it was in the kitchen at the same time - but for two days it was impossible to go there, a fact.
But the actual bread required very little work and turned out to be just as beautiful as expected, and very, very tasty.

Background:
Some six months ago, I was not going to bake bread in the oven at all. But I collected recipes, yeah. Thoughtlessly like a bird. Nice and interesting? In the nest, that is, in daddy. And when somehow it turned out insensitively that I was already baking bread in the oven, and this and that, and it was not at all confusing ... that is, confusing, of course, but very interesting! .. then I revised the recipes, dragged from everywhere. And among other things I found five (five!) identical recipes for bread with tomatoes and basil according to Richard Bertina. Well, you get it, right? :) I love tomatoes, I love basil, I like bread "slippers"... I couldn't pass by this bread! It only remained to wait for the soil small tomatoes of real summer ripeness to appear. Appeared. Finally, you can make long-dreamed bread! And what do I need some miserable 35 ++ degrees in the kitchen? ;))
"Not bread, but vyshyvanka!" my mother said dumbfounded. Is it true, it seems?

It's a pity, the pictures are at night, with a flash. And in general, that ... some kakersky, sorry. Because to gobble up (a good word, huh?) We have become still warm. Yes, I know it's not allowed! But everyone knows - if you can’t, but really want to, then you can :)
So,
500 g bread flour
20 g of either semolina or semolina (in the Russian translation of Richard Bertine's book "Own Bread" it is semolina, I don't have the original, but in the recipes from carina-forum it says "semolina (semolina)", and there are translations ... uh ... there are all sorts of translations ... in short, I took semolina)
15 g yeast (I took 1.5 tsp dry)
10 g salt (1 tsp)
50 ml olive oil
320 ml water
100 g dried tomatoes
bunch of basil (leaves only)
Knead the dough - the bread machine does it for me.
Flatten the dough into a rectangle about 35 by 25 cm. Do not pull!
Scatter the tomatoes and basil over the entire surface. Actually, Bertine was also supposed to have baked garlic, and it’s probably delicious - but I couldn’t add it, because not all households love garlic equally, because my husband is a vampire.
Then the dough is folded, pinched, cut, unfolded ... here you can’t do without step-by-step photos, and there are them on the Web, so I won’t try to describe in words what you can see.
I don’t know what size Bertine’s baking sheet is, but on my baking sheet three unfolded loaves fit only back to back! I had to urgently make partitions between them, so that at least the sides would not stick together. And yet they were tight.
I lightly sprinkled two of the three loaves with coarse sea salt, and I did not lose.
Bake in a preheated oven at 220 C for 20-30 minutes, depending on the oven. I baked in my gas oven for 30 minutes, in the last 5 I turned up the temperature to 230 to brown the top a little. Carefully! The tomatoes may burn.