Bread and dip

Name: Bread and dip
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 1
Ingredients: 3 Stem(s) flat leaf parsley; 500 g dark rye flour (type 1150); 250 g Wheat flour (Type 1050); 7-10 Tbsp Salt; 1 cube (42 g) Yeast; 1 package (150 g) Sourdough (liquid; from the health food shop); 50 g + 1 tablespoon pumpkin seeds; 50 g + 2 tablespoons sunflower seeds; 1 collar Spring onions; 75 g Walnut kernels; 2 sour apples; 2 TABLESPOONS Lemon juice; 100-120 g Oil; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 7-10 Tbsp Flour; baking paper

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 1

3 Stem(s) flat leaf parsley
500 g dark rye flour (type 1150)
250 g Wheat flour (Type 1050)
7-10 Tbsp Salt
1 cube (42 g) Yeast
1 package (150 g) Sourdough (liquid; from the health food shop)
50 g + 1 tablespoon pumpkin seeds
50 g + 2 tablespoons sunflower seeds
1 collar Spring onions
75 g Walnut kernels
2 sour apples
2 TABLESPOONS Lemon juice
100-120 g Oil
7-10 Tbsp Pepper
7-10 Tbsp Sugar
7-10 Tbsp Flour
baking paper

Directions

1
Wash the parsley, dab dry and chop. Mix the flour and 1 tablespoon of salt in a bowl. Heat 450 ml of water lukewarm. Dissolve yeast, add sourdough and mix. Mix the liquid, 50 g each of pumpkin and sunflower seeds and parsley with the flour. Knead briefly with the dough hook of the hand mixer.
2
Knead dough on a lightly floured work surface until smooth. Put the dough dusted with flour in a bowl. Cover and leave to rise in a warm place for 30-45 minutes. Knead again, form into a ball and place on a baking tray lined with baking paper. Cut several times. Mix 1 teaspoon of salt and 2 tablespoons of hot water. Spread bread with it. Sprinkle 1 tablespoon of pumpkin seeds and 2 tablespoons of sunflower seeds over it and press on. Let the bread dough rise for another 20 minutes. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 45-50 minutes. In the meantime, clean, wash and cut spring onions into rings for the dip. Chop the walnuts.
3
Sprinkle 1 tablespoon of pumpkin seeds and 2 tablespoons of sunflower seeds over it and press on. Let the bread dough rise for another 20 minutes. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 45-50 minutes. In the meantime, clean, wash and cut spring onions into rings for the dip. Chop the walnuts. Peel, quarter and core apples. Cut the flesh into small cubes and sprinkle with lemon juice. Mix prepared ingredients and oil. Puree about half with the cutting stick. Season to taste with salt, pepper and sugar. Serve with bread. Cheese tastes good with it
4
Cut the flesh into small cubes and sprinkle with lemon juice. Mix prepared ingredients and oil. Puree about half with the cutting stick. Season to taste with salt, pepper and sugar. Serve with bread. Cheese tastes good with it
5
Waiting time approx. 1 hour