Tuna Bread

Soft dough inside and a crispy crust outside, all filled with delicious tuna - perfect for a snack or dinner.

Details

  • Preparation Time: 85 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 6

Ingredients

  • 500 g Wheat flour, white, multi-purpose

  • 20 g Yeast, dry

  • 1 dl Milk, partially skimmed

  • 1 dl Oil, olive

  • 2 cans Fish, tuna, in brine

  • 0.5 teaspoons Salt, table

  • 1 twig Rosemary, fresh

Steps

  1. Sift the flour onto a clean work surface and make a well in the center. Dissolve the yeast in lukewarm milk (maximum 20°C) and oil. Then pour the yeast mixture into the well. Salt the flour around the edges and knead everything into a soft dough. Properly kneaded dough is elastic and does not stick to your hands or the surface. Shape the dough into a ball, cover it, and let it rise in a warm place for at least 1 hour. Wash, pluck, and chop the rosemary.

  2. Divide the risen dough in half and roll each half on a floured surface into a round shape. Open the cans of tuna, drain the tuna well, and spread it over one layer of the rolled dough. Sprinkle the tuna with chopped rosemary. Cover everything with the other layer of dough and press the edges together firmly. Let it rise for another 20 minutes.

  3. Preheat the oven to 200°C. Line a baking tray with parchment paper and carefully place the bread on it. Bake for 20 minutes until golden brown. Remove the baked bread from the oven, let it cool, and slice it.

Nutrition Information (Per 100g)

  • Calories: 275.02 kcal
  • Fat: 0.85 g
    • Saturated Fat: 0 g
  • Carbohydrates: 47.03 g
    • Sugars: 0 g
  • Protein: 15.35 g
  • Fiber: 1.81 g

Advice

Instead of tuna, you can also use other types of canned fish.