Bruschetta with rye flour
500 g of Molino Rossetto mix for rye bread
100 g of milk
170 g of water
1 tablespoon of millefiori honey
500 g of cherry tomatoes
2 cloves of garlic
Salt and pepper
15 leafs of fresh basil
5 tablespoons of extra virgin olive oil
Mix the brewery’s yeast with the preparated mix for rye bread.
Make a well in the centre of the flour, add milk and honey and began to knead; add water. Knead the dough for 10 minutes and put it in an oiled sliced bread box. Let it rise for an hour and half.
Meanwhile cut cherry tomatoes and put them in a bowl. Add the pressed garlic, salt and pepper, the leafs of basil and the oil. Let them rest in the fridge covered with clingfilm.
Cook the bread to 220°C for 30 minutes. Let it cool and cut it into slices.
Take the cherry tomatoes.
Toast some slices of rye bread for some minutes and scatter them with tomatoes.