Pain aux herbes et à l'ail

Name: Pain aux herbes et à l'ail
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 36
Ingredients: 1 cube (42 g) Yeast; 1 TABLESPOON Sugar; 1 TEASPOON Salt; 150 g Rye flour (Type 1150); 350 g Spelt flour (Type 630); 3 TABLESPOONS Olive oil; 100 g Butter; 3 Garlic cloves; 1 collar Parsley; 1/2 bunch Basil and rosemary; 125 g Mozzarella and and mountain cheese; 7-10 Tbsp Sea salt flakes; 7-10 Tbsp Flour; 7-10 Tbsp Grease

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 36

1 cube (42 g) Yeast
1 TABLESPOON Sugar
1 TEASPOON Salt
150 g Rye flour (Type 1150)
350 g Spelt flour (Type 630)
3 TABLESPOONS Olive oil
100 g Butter
3 Garlic cloves
1 collar Parsley
1/2 bunch Basil and rosemary
125 g Mozzarella and and mountain cheese
7-10 Tbsp Sea salt flakes
7-10 Tbsp Flour
7-10 Tbsp Grease

Directions

1
Crumble yeast for the dough. Stir with sugar until liquid. Put salt and flour in a bowl. Add about 350 ml lukewarm water, yeast and oil. Immediately knead to a smooth dough with the dough hooks of the hand mixer. Cover the dough and leave to rise in a warm place for about 1 hour until its volume has doubled.
2
Melt the butter, remove from the heat. Peel garlic and chop very finely. Wash herbs, dab dry. Remove leaves or needles and chop finely. Mix in garlic and herbs. Coarsely grate both cheeses.
3
Briefly knead the yeast dough and roll out into a square (approx. 50 x 50 cm) on a floured work surface. Spread with the herb butter. Sprinkle cheese evenly on top. Cut into 6 strips (each approx. 8 cm wide). Place 3 strips on top of each other, placing the top strip with the butter side down. Cut both stacks of dough strips crosswise into 6 pieces (each approx. 8 cm wide).
4
Place 2 greased crate moulds (approx. 20 cm long) or 1 greased crate mould (30 cm long; 1 3/4 litre capacity) with a short side facing downwards at an angle, almost vertical. Layer pieces of dough from bottom to top in the crate moulds. If the moulds are not completely filled at the end, place the moulds horizontally and distribute the pieces of dough so that they are filled. Sprinkle with sea salt flakes. Cover and leave to rise for about 30 minutes. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 25-30 minutes or in the large pan for 35-40 minutes. Remove bread from the oven and let it cool down a little.