Recipe by Norbert Niederkofler: Tomato

Ingredients for 4 people

For the plum sauce

250 g of plums
5 g of fine salt
30 ml of grapeseed oil
30 g of chopped onion
1 clove of garlic
3 basil leaves

For the basil oil

125 ml of grapeseed oil
80 g of fresh basil

For the whole rye bread

300 g of wholemeal flour
240 g of type 00 flour
60 g of rye flour
450 ml of water
108 g of rye sourdough
15 g of fine salt
5 g of polish

Method

For the plum sauce

Pit the plums, mix them well with salt, and place them in an airtight jar for about 10 days.

Once the plums are fermented, proceed with cooking.

In a saucepan, sauté the onion and garlic clove very well with grapeseed oil, add the drained fermented plum, which we will preserve its own liquid, and a few basil leaves.

Let it cook over low heat for about 1 hour, adjusting the density with the reserved liquid.

Once cooked, pass it through a vegetable mill and let it cool.

For the basil oil

Combine the ingredients in a blender and blend at maximum speed for 9 minutes, strain through a sieve, and place in a squeeze bottle.

For the whole rye bread

Combine the flours and add 450 ml of water, let it rest for 1 hour.

Once the dough has rested, add the sourdough, salt, polish, and the remaining water.

Let it rise for 6 hours, working the dough every hour to oxygenate it.

After completing this process, divide the dough to obtain loaves of 500 g each, place them in wicker baskets, and let them rest in the refrigerator overnight. The next morning, remove the loaves from the baskets, score them with a cross, and bake in the oven at 290°C for 20 minutes.