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Mediterranean bread

Mediterranean bread

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Is there anyone who can resist the smell of hot bread, fresh out of the oven?
What could be more pleasant than the enticing smell of a corner of freshly broken bread and steaming bread ... with Mediterranean flavors?
I found these intoxicating scents in RuxyRux's Mediterranean bun recipes. Thanks so much for the idea, Ruxy!

  • 300 ml of warm water
  • 2 teaspoons salt
  • 4 tablespoons olive oil
  • 500 g white flour (ground by us at the mill)
  • 140 g black flour (from Plafar)
  • 7 g dry yeast
  • 2 teaspoons sugar
  • oregano
  • Flaxseed
  • cumin
  • rosemary

Servings: -

Preparation time: over 120 minutes

RECIPE PREPARATION Mediterranean bread:

We put in the bread machine all the ingredients in the order in which we wrote them, except the Mediterranean seeds and flavors.

I program the machine on Dough (DOUGH) and let it do its program.

When the acoustic signals are heard, add the spices and let the car continue its program.

After a while you can take the dough out of the machine, after it is kneaded and leavened and put it in the oven in the oven, giving it a round dough, or you can leave it in the machine to bake in the shape of the machine.

Soon you will feel the wonderful smell of freshly baked bread ....

Great appetite!

  • 400 g ghebe
  • 250 g of rice
  • 60 ml dry white wine
  • 1.1 l vegetable soup
  • 8 tablespoons oil e.v. of olives
  • 1 onion
  • salt
  • parsley

First we prepare the mushrooms: we clean them, wash them and cut them in half. Put 4 tablespoons of olive oil in a pan and heat them for 10-15 minutes, then lightly salt and add chopped parsley.
We boil the soup together with the wine.

In another bowl put the rest of the oil and sauté the finely chopped onion for 2-3 minutes, add the rice and sauté until it becomes transparent. We start to add a polish with hot soup until the rice is cooked.

When we put the last soup polish, add the mushrooms and cook for a few more minutes.

Cover and let rest for 5 minutes and serve. Decorated with grated Parmesan cheese and chives. Delicious. Good job and good appetite!

If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".

Italian bread with sun-dried tomatoes & # 8211 a Mediterranean recipe with vegetables

Italian bread - Mediterranean recipe with vegetables

I gave the name of this recipe, the original name was bread with sun-dried tomatoes, arugula and cheese & # 8230 all this for me represents Italy and I found more practical the name I gave

Ingredients Italian bread & # 8211 Mediterranean recipe with vegetables

  • 500gr flour
  • 80 ml of hot water
  • 120 ml of warm milk
  • 1 lg large sugar
  • 1 sachet of dry yeast
  • 1 egg tied
  • 1 lgt salt
  • oil

Method of preparation

Mix the ingredients for the dough and knead a suitable dough, grease the surface with oil and leave it to rise for 1-2 hours, until the volume doubles.

We spread the leavened dough with the rolling pin in a rectangular shape, with a thickness of 1, 1-5cm.

Sprinkle the entire surface of the dough with grated cheese, add the arugula leaves previously washed and strained with water, add the dried tomatoes cut into small pieces, at the end add another layer of grated cheese.

We make a roll of filled dough and form a & # 8220S & # 8221 from it, we place it in the tray lined with baking paper and with a knife or scissors we make a cut on the surface 3-4 cm deep, cover and leave 1 more time to leaven.

Heat the oven and place the tray for 30 minutes, when the surface starts to brown, remove the bread, sprinkle with cheese and leave until it melts and browns a little.

It can be served both hot and cold.

1.Ingredient 2. Milk and warm water 3. Make it a song 4. Add the sugar 5. Add salt 6. Add dry yeast 7. Gradually add the liquids 8. Kneaded dough 9. Grease the surface with oil 10. Yeast dough 11. Spread the dough 12.Wash the arugula leaves 13. Cut the dried tomatoes into small pieces 14. Grate the cheese 15. Sprinkle the dough with grated cheese 16. Place the arugula leaves on the entire surface of the dough 17. Place the dried tomato pieces 18. The last layer is the grated cheese 19. Roll the dough 20. We close the edge 21. From the filled dough we form an S 22. Cut the dough to a depth of 3-4 cm 23. We sprinkled the surface with cheese 24. Fresh bread taken out of the oven 25. Italian bread 26. Sliced ​​bread

Raw Vegan Joy Joy, health, flavors and color

Finally a perfect bread! I promised not to leave until I found her. The most illustrative advertisement for her could be the words with which Adrian greeted me, early in the morning, when he woke up: "She is very good, I have already eaten a tray, I can't stop." I didn't taste it until dinner. At that moment, I decided that we had to make some fraternal portions, not the other way around, but he mumbled passionately about it all day and I was already worried that he would finish it before I got the news. Kidding. although.
For this recipe I was inspired by Mimi Kirk and Russell James. Combined with the experience so far and the creativity of the moment, it turned out, I say, a very good job.

  • Total Time: 09h 30min
  • Preparation time: 01h 30min
  • Hydration: 08h 00min
  • Dehydration: 24h 00 min


    - 1 cana - 1 cana - 1/4 cana - 1/2 cana - 1/4 cana - 1/4 - 1/2 cana - 1 cana - 3 cani - 3 cani - 1/2 cana - 1/4 cana - 6 tbsp - to taste - 1 tbsp - to taste - 3 tbsp - 1 tbsp


Flax seeds are hydrated for 30 minutes. Mix all the above ingredients and make a dough as dry as possible, but elastic, from them. (We can also add buckwheat flour if necessary). Spread a 5 mm thick sheet. With a stainless steel mold, cut smaller pieces and put them in the trays of the dehydrator. Let them sit in the dehydrator for about 10-15 hours at 40 degrees C. They are put in bags and stored in the refrigerator for a few weeks (which survives the "attack").

  • 250 gr pasta
  • 160 gr of tuna (drained oil or juice)
  • 150 gr olives
  • 150 gr mozzarella
  • 2 large tomatoes (not very ripe)
  • 5-6 tablespoons olive oil
  • oregano
  • salt

We boil the pasta al dente in salted water and when they are ready we drain them and pass them through a stream of cold water to stop the boiling.

In a bowl put the drained tuna, mozzarella cut (mine in two), olives and diced tomatoes.

Add the well drained pasta, salt to taste, add oregano and olive oil and mix gently.

Garnish with basil leaves and serve. Good job and good appetite!

If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".

Method of preparation

Zucchini au gratin with garlic

Wash the zucchini and cut sticks 5-6 cm long, then season with thyme and spices

Mushroom ciulama

Do you like ciulamaua? Give me & hellip of any kind! but I haven't prepared it in years, especially

Foods from the Mediterranean diet: 10 healthy options

If you want to change your eating habits and start a Mediterranean diet, find a pencil and paper and take notes. We will present you the 10 basic foods of this cultural heritage:

1. Use olive oil as a base fat

Wherever you look, olive oil is the most widely used fat. Rich in antioxidants, monounsaturated fatty acids and vitamin E, it is used for anything, from preparing salads to frying.

Do you make toast? Don't hesitate: a drop of olive oil may be exactly what you need. Are you planning to fry some potatoes? Or do you make a salad? No doubt, you should use olive oil instead of any other variety of oils and fats.

2. Eat fresh food every day

The Mediterranean diet is based on the consumption of fresh and seasonal foods. Therefore, you should buy vegetables and fruits that are seasonal throughout the year. This way, you can take advantage of all their nutritional value and save money! If you also choose local ingredients, you will make sure that you get the best quality at the best price.

3. Eat fruits and vegetables at every meal

This step goes hand in hand with the previous point. Eat vegetables and fruits at each meal. So, you will eat between 1 and 2 fruits and about 3 servings of vegetables a day. How can you do it? Let's look at some examples:

  • Eat a piece of toast with tomatoes and olive oil and a fruit for breakfast.
  • Eat nuts as a snack in the middle of the morning.
  • Choose pasta with sauteed vegetables for lunch and fruit for dessert.
  • It serves a yogurt snack with fruit and nuts or a sandwich with avocado and ham.
  • For dinner, prepare baked fish with salad and potatoes. For dessert, eat fruit.

4. Eat fish several times a week

Reduce your intake of red meat and focus on increasing your fish intake. You should eat white and fatty fish at least twice a week. There are so many ways to do this: baked, grilled, fried, steamed… The Omega-3 fatty acids that fish provide will help you maintain your vascular health by lowering your cholesterol and triglycerides in your blood.

5. Eat eggs four times a week

Contrary to what you think, the eggs are healthy. Many years have passed and many new studies have been done. It was previously believed that eggs are harmful to health. Today, we know that eggs are a source of quality protein, vitamins and monounsaturated and polyunsaturated fats.

The problem is that people still believe that eggs raise cholesterol. But this is not the case. At least not completely: Excessive egg consumption, along with other factors such as sedentary lifestyle and stress, could lead to high cholesterol levels. Of course, it is good to eat them boiled or baked, not fried.

6. Consume dairy regularly

Cheeses and yoghurts are part of the daily meals in the Mediterranean diet. This is because they are rich in vitamins, minerals such as calcium and phosphorus and proteins with high biological value. Do you need an idea? You can combine a piece of cheese with fruit or you can even consume yogurt with pieces of fruit. You can also mix pieces of feta cheese in the salad.

7. Reduce your consumption of red meat

To follow a Mediterranean diet, it is important to reduce your consumption of red meat by choosing to eat more white meat instead, such as chicken and fish. A few years ago, the World Health Organization warned us about possible problems arising from excessive consumption of processed meat and red meat.

8. Eat healthy grains every day

Cereals are part of the base of the food pyramid because they provide us with energy. We recommend it to choose cereals, pasta, rice, couscous and wholemeal bread.

9. Reduce your intake of sweets

You should only eat sweets, pastries and candy to a small extent. In other words, you should not completely avoid consumption, but it should be extremely controlled. Remember that Excess sugar can cause diseases such as diabetes or obesity. Less than two servings a week is ideal.

10. Drink water all day

Your favorite drink should always be water: quenches thirst and does not provide empty calories. We recommend that you moderate your consumption of sugary drinks, such as soft drinks and acid-free juices.

What do you think about this list of foods in the Mediterranean diet?

As you can see, it is not that difficult to follow. You just have to adjust your habits to eat healthy foods and minimize the consumption of the least healthy. Also, exercise regularly!

Ingredients plain homemade bread

for 2 loaves of 750-760 gr.

  • 1 kilogram of bread flour (type BL 550 or type 650 & # 8211 choose a flour with a minimum of 9.5% protein content) + 1 tablespoon with extra flour tip, for sprinkling
  • 650 & # 8211 700 ml. the water
  • 20 grams of fine salt
  • 14 grams of dry yeast

How to make simple homemade bread

Adaptation of ingredients

This homemade bread, as I have already said, is even the simplest possible. The recipe was designed to be made by a beginner, not a very skilled one. If you do it with exactly the above ingredients, then you will surely succeed, even if your experience in the field of artisanal bakery is zero.

However, after repeating the recipe a few times and noticing that you succeed, you may want some changes.

A. You can replace 30% of the recommended amount of flour for the simple homemade bread recipe (ie 330 grams) with wholemeal flour. Be careful, wholemeal flour, not the so-called "black flour", which is just a hoax. If you use wholemeal flour, you will need to increase the amount of water by 50 & # 8211 80 ml.

B. You can add up to 100 grams of seeds to the plain bread dough. The seeds of sunflower, pumpkin, flax, etc. are suitable. Be careful not to simply add the seeds to the dough, as the bread will come out dry and crumbly! The seeds used for bread are hydrated overnight in cold water. After drawing plenty of water, they drain and can be added to the dough in the last part of the kneading.

C. For this simple bread, you can replace dry yeast with fresh yeast. I do not recommend using the equivalent of 14 grams of dry yeast, 40-50 grams of yeast, but only 20-25 (one cube). Mix the yeast with 1 tablespoon of flour and about 100 ml. of lukewarm water (from the total recommended amount). Leave in a warm place for about 15 minutes, until it bubbles. Add the activated yeast mixture to the flour mixed with the salt, followed by lukewarm water. Attention, if in 15 minutes the yeast does not bubble, DO NOT use it for bread, it is old and the dough will not grow!

Dough preparation

1. Sift the flour into a large bowl (of the mixer). Add the weighed salt. You should know that as a rule, salt should represent 2% of the recommended amount of flour for bread. Add the dry yeast and mix the dry ingredients.

2. Add 650 ml. of lukewarm water. Some flours have a higher absorption capacity and we may need to add about 50 ml. of extra water in plain bread dough. That's what we'll realize during the turmoil.

3. Mix the flour with water, with the mixer to which we attached the hook-shaped accessory or with a large wooden spoon.

4. Knead the dough for about 7-8 minutes with the mixer, respectively about 15 minutes by hand. If the dough is too thick, gradually add the remaining 50 ml. of lukewarm water. Usually it is not necessary, 1-2 tablespoons of water are enough, so we add it gradually.

5. Finally, the dough must be smooth, pleasant to the touch and detach from the walls of the bowl. Grease a clean bowl with a drop of oil. We shape the dough for our plain bread into a ball and put it in the bowl. Cover the bowl with cling film and place in a warm place. In about an hour, if it's hot, the dough will rise and double in volume.

Dividing the dough

6. When the dough has risen, my "Teacher" at home is still calling for help. He doesn't do much with modeling bread. It's not a big deal, though, if you don't have any pretensions. This simple homemade bread will grow anyway and will be very tasty, even if at first it will be a bit crooked. So, in the picture below, the raised dough almost filled the bowl.

7. On the visible surface of the plain bread dough, ready to rise, sprinkle 1 tablespoon of flour. Beat lightly, lightly with your palm and the flour will spread to the edge. We use a flexible squeegee to detach the dough from the bowl, all around. When we put the squeegee between the dough and the bowl, the sprinkled flour will also penetrate, so it will not stick.

8. Turn the simple bread dough over on the work surface, in a single movement. In contact with the worktop, the part sprinkled with flour will come, so it will not stick and there will be no need for extra flour. You can already see in the dough section how beautiful it has grown and how many air bubbles it has.

Bread modeling and second leavening

9. Divide the dough in half, with a special pastry / baking cutter or, failing that, with a knife. We will get two pieces of dough, for two large loaves, which after baking will weigh over 750 gr. It would be exaggerated to make a single loaf of the whole amount of dough and it would be even more complicated to bake, and we avoid complications, because we started to make a simple bread.

10. The visible part of the two pieces of dough is moist and sticky and the part in contact with the work surface is floured. Our goal is to roll the plain bread dough so that the wet and sticky part reaches the middle, so we don't see it again. So, in turn, shape each piece of dough, forming two dense cylinders and seal the joint well, rolling them a little on the table.

10. As a preference, this simple homemade bread can be baked freely or in shape. For the first option, we simply place the two formed loaves, glued down, in a tray lined with baking paper. We prefer to bake them in shapes, so each molded piece comes in a shape with dimensions 25 * 11 * 8 cm, greased with oil or lined with baking paper. In any case, the molded breads are covered with a thick kitchen towel and left to rise for another 30 minutes. Meanwhile, turn on the oven and set it at 230 ° C, heat up and down. If we opted for the bread baked freely, in the tray, before baking it we have to increase it with a very sharp knife or a blade.

Baking bread

11. In the first 15 minutes of baking, any bread needs a high temperature to rise. At the same time, it needs steam, which can come from two sources:

  1. If you have a steam oven, it's the easiest, set a suitable program (50% steam is OK)
  2. If you do not have a steam oven, prepare a saucepan / pan with boiling water. When you put the bread in the oven, place on the bottom of the oven and the tray with water, which will form steam.

So, we bake our homemade bread in the preheated oven at 230 ° C, at a medium height, necessarily with steam. After 15 minutes, the temperature drops to 200 ° C and the steam stops / the tray is removed (be very careful not to burn yourself!). The heat must come from below and from above and no ventilation is needed to bake the bread. If you can't stop the ventilation, you need to know that the bread will come out OK anyway, only that it will have a thicker crust. To find out if it's ready, it doesn't help to prick the bread with a toothpick, it's nonsense. The baked bread has a golden-brown crust and, lightly hammered on the bottom, it will sound empty. For a more rigorous test, the baked bread has an internal temperature of 95-96 ° C. Once baked, the bread is left on a grill to cool well before being sliced.

Following the recipe described above and all the recommendations, a simple and beautiful bread comes out, which is sliced ​​without many crumbs and keeps perfectly for 5 days, wrapped in a clean cotton towel and placed in the wooden crate for bread. Maybe it can be kept even longer, in our country it was exhausted every time after 5 days. May it be useful to you!

All bread recipes on the blog you can find them by clicking on the picture below.

Mediterranean bread - Recipes


Mediterranean bread with olives
Make two: one for me
Ever since I played baker
I hid the scale under the bed.

  • 500 gr flour
  • 1 sachet of dry yeast
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 250 ml of hot water
  • 80 ml olive oil
  • 1 teaspoon dried oregano
  • 200 gr sliced ​​green olives

WORK PLAN Mediterranean bread with olives

  1. mix the flour with the salt, sugar and dry yeast in a bowl. The sugar feeds the yeast. Add oregano and finely chopped olives
  2. pour hot water and olive oil. Knead (about 10 minutes) until you get a homogeneous crust, which comes off easily from your hands. The dough should be fluffy, but not sticky. We form a round of coca and leave to rise for about 30 minutes in a warm environment, until it doubles in volume. We left it to rise directly in the tray where we were going to bake the bread. The tray was covered with baking paper.
  3. leave for about 30 minutes in the oven heated to 200 degrees (until browned)
  4. I let the bread cool a little, but I didn't have the patience to cool it completely and I "tasted" it. The outcome? Divine!
  5. It is absolutely delicious, because it is very fluffy, airy. Try this Mediterranean bread recipe with olives and you will not regret it, guaranteed!
  6. Good appetite!

Mediterranean cuisine

Due to their common climate, history and customs, Mediterranean countries have similar culinary traditions, which makes many experts talk about Mediterranean cuisine, while others claim that each people has its own traditions, which should not be confused with those of the others.

The recipes of the Mediterranean area are very varied, as are the cultures of the countries bordering the Mediterranean: Greece, Italy, Spain, France, but also Libya, Egypt, Syria and Algeria.

And the cold yogurt soup from Syria, and the Greek seafood salads, and the Italian cheeses, but also the Catalan stew with seaweed, all these culinary recipes are part of Mediterranean cuisine.

If we were to draw a classification, the Mediterranean area would be divided into three culinary regions: the North African, the Eastern (Greece, Israel, Syria, Turkey) and the Southern European (Spain, Italy, France). Even though the three areas are as different as the culture, they still have one important element in common: the Mediterranean climate, which means hot and dry summers, followed by mild winters.

The pleasant weather is reflected in the ingredients that make up the basis of Mediterranean cuisine, with vegetables in the first place, regardless of the country. Many Mediterranean recipes start with onions, garlic and tomatoes, over which olive oil is placed. Then you can add eggplant, zucchini, bell peppers, mushrooms, cucumbers, okra and many green leafy vegetables. Legumes - lentils, peas, beans & # 8211 appear just as often in Mediterranean food recipes.

For extra flavor, add Mediterranean greens: rosemary, basil, parsley, mint, dill, fennel and oregano.
Even though the sea is poorer than in the past, seafood and fish remain among the favorite ingredients in Mediterranean cuisine, being used in recipes for soup, pasta, salads, etc. In addition, many Mediterranean recipes contain lamb, goat, sheep, pork, rabbit. Beef is less commonly used because the geography of the area does not allow large animals to be raised.

Those that can be raised are also used for milk. Dairy products - various types of cheese and yogurt - are very popular snacks in Mediterranean countries.

The inhabitants of the Mediterranean area are famous for their iron health and slim figure, so it was impossible not to have a Mediterranean diet, used both to maintain health and to lose weight. The Mediterranean diet is based on vegetables, legumes, nuts, seeds, fish, eggs, dairy and of course olive oil. But perhaps most importantly, the diet of Mediterranean peoples is based on simple recipes, with poorly processed foods and small portions. Sweets are rarely eaten, and in rural areas that preserve the tradition, fast food has not even been heard of.

Video: PIDE - PITICE: Mediteranski specijalitet. Ovaj specijalitet dolazi sa obala crnog mora (August 2022).