Berry and Tomato Marmalade with Self-Baked Saffron Bread

Ingredients for 3 glasses of marmalade and 8 bread rollsPreparation time 40 minutes (excluding cooling, rising and backing time)
1 kg tomatoes
500 g mixed berries (raspberries, blueberries, blackberries, red currants, strawberries)/ substitute with 300 g of frozen berries
2 cardamom pods
500 g jam sugar 3:1
For the saffron bread:
210 ml Milk
1 teaspoon of sugar
0,1 g saffron threads
1 pack of dried yeast (9 g) or 25 g fresh yeast
300 g flour
100 g oat flakes / oat meal
2 tablespoons of olive oil
1 pinch of Salt
3 tablespoons honey
1 egg yolk

1. Slit tomatoes crosswise on the skin then briefly place in boiling water. Rinse with cold water then remove skin. Finely cube tomato flesh and put into a pot. Clean, wash and dry berries. Remove stem from strawberries and cut into quarters. Pluck currants from panicle. Add berries to the tomatoes. Crack cardamom pods and add to pot.
2. Bring tomatoes, berries, cardamom and jam sugar to a boil. Boil for 4 minutes, stirring continuously as it bubbles. Then fill into well-cleaned glasses and close while the jelly is still hot. Allow to cool for at least 4 hours, or over night at best.
3. For the saffron rolls, heat 100 ml of milk. Add 1 teaspoon of sugar, saffron and yeast, and stir. Allow to rise for 15 minutes.
Work flour, oat meal, oil, salt, honey, 100 ml milk and the saffron-yeast mixture into a smooth dough.
4. Form 8 rolls from the dough, place them onto a baking tray, cover and allow to rise in a warm place for 30 minutes. Bake in a preheated oven at 190 degrees for 15 - 20 minutes. Serve with tomato marmalade.