Take this bread with you to cut on the road during a lunch stop. It is delicious at a picnic but also works well on a buffet!
Ingredients
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500 grams of (spelt) flour
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1 teaspoon salt
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1 bag of dried yeast
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3 tablespoons olive oil
Preparation
- Mix the flour well with the salt. Then add the dried yeast and mix in 2 tablespoons of olive oil and 350 ml of lukewarm water. Mix until a smooth dough is formed.
- Knead the dough well by hand or in a food processor until the dough feels elastic and soft.
- Shape the dough into a ball and place it in a floured bowl. Cover the bowl with a damp cloth and place the bowl in a warm place, for example near the heater or in a container with warm water.
- Let the dough rise for 45 minutes to an hour. Knead the dough again and roll it out until it is about 1 cm thick.
- Now put on the bread. You can give free rein to your imagination. Spread with pesto or tomato tapenade and then top with slices of raw ham or salami, then some roasted peppers and finally pieces of mozzarella or feta.
- Then roll up the dough. Close the ends tightly so that no filling can bake out of the bread. • Place the bread on a greased baking tray. Cover the bread with a damp cloth and let it rise for 1 hour in a warm place.
- Preheat the oven to 200°C. Brush the top of the dough with 1 tablespoon of olive oil and sprinkle with some coarse sea salt.
- Place the baking tray in the oven. Bake the bread for 40-45 minutes until done and golden brown. The bread is done when it sounds hollow when tapped.
Topping
For example pesto, raw ham, roasted peppers, mozzarella…
Enjoy your meal!
This is a recipe from www.puurGezond.nl
Number of persons
1 loaf
Duration
35 minutes
