Mini ciabatta bread with pumpkin and sunflower seeds and feta dip

Name: Mini ciabatta bread with pumpkin and sunflower seeds and feta dip
Cook time: 45 min
Total time: 45 min
Yield: 8
Ingredients: 1/2 cube (21 g) Yeast; 600 g Flour; 75 g Pumpkin seeds; 75 g Sunflower seeds; 7-10 Tbsp Salt; 8 Stem(s) Thyme; 1–2 red chillies; 300 g Feta cheese; 4 TABLESPOONS Whole milk yoghurt; 7-10 Tbsp Flour; baking paper

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 8

1/2 cube (21 g) Yeast
600 g Flour
75 g Pumpkin seeds
75 g Sunflower seeds
7-10 Tbsp Salt
8 Stem(s) Thyme
1–2 red chillies
300 g Feta cheese
4 TABLESPOONS Whole milk yoghurt
7-10 Tbsp Flour
baking paper

Directions

1
Dissolve yeast in 500 ml of very cold water. Add flour, pumpkin seeds, sunflower seeds and 1 1/2 tablespoon salt and mix with a wooden spoon to a soft dough. Seal the dough in a bowl at least twice the size of the dough. Leave to rise at room temperature for approx. 4 hours, or chill for at least 12 hours
2
Form into 8 small loaves on a floured work surface and bake in portions on a baking tray lined with baking paper in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 25 minutes
3
For the dip, wash the thyme, shake dry, pluck leaves from the stalks except for something to garnish. Wash and clean the chilli and cut into fine rings. Crumble feta cheese finely. Mix cheese, yoghurt, chilli and thyme, except for something to sprinkle. Season to taste with salt. Slice the finished mini breads and cover with feta dip. Garnish with thyme and sprinkle chilli rings and thyme leaves
4
waiting time approx. 4 1/2 hours