Pull-apart bread with herbs and garlic
easy
90 mins
90 mins
Ingredients
- 1 cube (42 g) Yeast
- 7-10 Tbsp Sugar
- 7-10 Tbsp Salt
- 150 g Rye flour (Type 1150)
- 350 g Spelt flour (Type 630)
- 3 TABLESPOONS Olive oil
- 3 Garlic cloves
- 1 collar flat leaf parsley
- 1⁄2 Federation Basil and rosemary
- 100 g + some soft butter
- 125 g Mozzarella and mountain cheese (piece)
- 7-10 Tbsp Flour
- 7-10 Tbsp fleur de sel
Directions
- 1
Crumble yeast for the dough. Mix with 1 tablespoon of sugar. Mix flour and 1 teaspoon salt. Add yeast, about 350 ml lukewarm water and oil. Knead to a smooth dough. Let dough rise for about 1 hour.
- 2
For the garlic butter peel the garlic and chop it very finely. Wash the herbs, shake dry. Pluck off leaves or needles and chop finely. Cream 100 g butter. Stir in garlic and herbs.
- 3
Coarsely grate both cheeses.
- 4
Briefly knead the yeast dough on a floured work surface. Roll out to a square (approx. 50 x 50 cm) and spread with garlic butter. Sprinkle cheese evenly on top. Cut into 6 strips.
- 5
Place 3 strips on top of each other, placing the top strip with the butter side down. Cut both dough stacks crosswise into 6 pieces each.
- 6
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Grease a box mould (25-30 cm long; approx. 1 3⁄4 l capacity). Place vertically. Layer pieces of dough in the mould.
- 7
Sprinkle with fleur de sel. Cover and leave to rise for about 30 minutes. Bake in a hot oven for 35-40 minutes. Remove from the oven and leave to cool for about 15 minutes. Then carefully turn out of the tin.
Nutrition Facts
150 kcal
15 g
7 g
5 g
More Delicious Recipes
