Colourful garnished bread appetizers

COOK TIME
165 mins

TOTAL TIME
165 mins

Ingredients

Directions

1. 1

   Knead the baking mixes separately with 320 ml of lukewarm water each with the dough hooks of the hand mixer at the highest level: 6-grain bread approx. 5 minutes and juice grain bread approx. 3 minutes. Cover and leave to rise in a warm place for approx. 30 minutes

2. 2

   Grease well bread tubes in the shape of flowers and hearts (each 22 cm long / 700 ml content). Knead the doughs on a little flour and form a thick roll (approx. 8 cm Ø). Cut off just under 1/4 of each roll and set aside. Press 1 roll into a tube form. Leave one side open. Leave upright in a warm place for 30-40 minutes

3. 3

   When the dough fills the whole form well, close the tube form with the second lid and place it on the oven rack. Bake in the preheated oven (electric oven: 200 °C/circulating air: 175 °C/gas: level 3) for 40-45 minutes. Turn out the bread from the tins and let it cool down overnight. (From remaining dough form possibly 6-8 small rolls and bake at the same temperature for about 20 minutes).

4. 4

   Hard boil eggs. Quench and let them cool down. Wash and halve the tomatoes. Halve salmon slices. Peel eggs and cut into slices. Wash and pluck the herbs.

5. 5

   Cut the breads into 12 slices each. Spread them all with cream cheese. Garnish 6 with egg, caviar and dill, 6 with salmon and dill, 6 with tomatoes and basil and 6 with hazelnuts and parsley

Nutrition Facts

KCAL
170 kcal

CARBS
23 g

FATS
5 g

PROTEINS
7 g