Stuffed herb bread with beets and herbs

Name: Stuffed herb bread with beets and herbs
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 1
Ingredients: 1/2 bunch Parsley; 6 Stem(s) Thyme; 1/2 cube (42 g) fresh yeast; 400 g + approx. 50 g wheat flour (Type 405); 200 g Rye flour (Type 1150); 1 TABLESPOON Salt; 3 TABLESPOONS Olive oil; 100 g yellow carrot; 100 g Carrot; 1 (approx. 150 g) Air beet; 60 g Pine nuts; 7-10 Tbsp Flour; baking paper

AUTHOR
Janie Gentry

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 1

1/2 bunch Parsley
6 Stem(s) Thyme
1/2 cube (42 g) fresh yeast
400 g + approx. 50 g wheat flour (Type 405)
200 g Rye flour (Type 1150)
1 TABLESPOON Salt
3 TABLESPOONS Olive oil
100 g yellow carrot
100 g Carrot
1 (approx. 150 g) Air beet
60 g Pine nuts
7-10 Tbsp Flour
baking paper

Directions

1
Wash the parsley and thyme, shake dry and chop the leaves finely. Dissolve the yeast in 350 ml lukewarm water. Mix flour and salt and add to the yeast water. Add olive oil and parsley and mix quickly with the dough hooks of the hand mixer to a soft dough. Put the dough into a bowl at least twice the size of the dough and let it rise covered in a warm place for about 4 hours
2
Clean, peel and roughly grate the carrots and turnip. Roast pine nuts in a pan without fat. Take them out and let them cool down. Place the soft dough on a well floured work surface (do not knead the dough, so that the air remains in the dough!) Form 2 rectangles (approx. 15 x 28 cm) with plenty of flour. Spread the grated vegetables and pine nuts on the rectangles, leaving about 1.5 cm free at the edges. Roll up the dough from the long side, twist it and place it next to each other on a baking tray (32 x 39 cm) lined with baking paper. Cover the bread and let it rise for another 30 minutes. Bake in the preheated oven, 2nd shelf from below (electric oven: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 35-45 minutes. Let it cool down on a cake rack
3
waiting time approx. 4 1/4 hours