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Byodo grill bread

Light and fluffy grilled bread with Mediterranean vegetables. Baked on the grill, it tastes delicious with our spicy delicatessen sauces.


90 min.


20 g Yeast, fresh
1 EL Sugar
250 ml Water, lukewarm
250 g Spelt flour type 1050
220 g Wheat flour type 405
1 TL Byodo sea salt
50 ml Byodo Baking Oil Classic
50 g Dried tomatoes, preserved in oil
80 g Olives, pitted
Byodo tomato ketchup without granulated sugar
Byodo Mexico Salsa Sauce
Byodo Aioli

First crumble the yeast and dissolve with the sugar in lukewarm water and leave to stand for 5 minutes.

At the same time, mix the flour and salt in a mixing bowl and then add the yeast and baking oil. The dough should be kneaded until smooth. Then shape the dough into a ball, moisten with a little baking oil, cover and leave to rise in a bowl in a warm place for 45 minutes.

Now chop the sun-dried tomatoes and olives. Knead these briefly into the dough. Then divide into 6 to 8 equal pieces. Roll them out lengthwise and twist. Transfer to a baking tray lined with baking paper, cover and leave to rest for another 15 minutes.

Brush the loaves with a little baking oil and grill on the grill rack for about 10 minutes on each side. If necessary, brush the loaves again with a little baking oil.

Our tip:

The breads go perfectly with grilled vegetables and taste delicious with Byodo delicatessen sauces.

Recipe properties mediumVeganVegetarian
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