Summary

Ingredients

• 250 g wheat flour, 550
• 250 g wheat flour, 1050
• 21 g yeast
• 250 g water
• 5 g salt
• 25 g butter
• 50 g tomato (s), dried, pickled in oil
• 3 tablespoon baking soda
• 1 liter water

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Instructions

1. Drain the tomatoes well and cut into small pieces.
2. Mix the types of flour, crumble in the yeast, add salt and water and knead into a coarse dough. As soon as the dough comes together, add the butter and knead everything together well. Halve the dough and knead the chopped tomatoes under one half.
3. Cover and let both dough rise for approx. 45 minutes until the volume has doubled.
4. Bring the water (approx. 1 - 1 1/2 liters) to the boil and stir in the baking soda.
5. Divide each half of the dough into 5 parts and shape each into a long roll, put the 5 strands with the tomatoes aside.
6. Put the remaining 5 strands of dough in the soda water for 30 seconds each, remove them and then take a strand of lye and a strand of tomatoes and twist them together so that you end up with 5 spirals.
7. Place these on the baking tray and sprinkle with coarse salt, cover and let rise for another 30 minutes.
8. Preheat the oven to 200 degrees.
9. Put the spirals in the oven and steam well, bake for about 25 minutes until golden brown.