Garlic and Vegetable BreadTheWorldWideGourmet.com
Total time: more than 2 hr
Rising time: 30 + 30 minutes
Cooking time: 1 hour
Difficulty: Average
Nutritional values
per 100 g
Energy:209.2 kcal
Proteins:9.8 g
Fats:6 g
Carbohydrate:28.7 g
Fibers:1.9 g
Sugar:2.5 g
Cholesterol:16.7 mg
Sodium:376.7 mg
Calcium:196.6 mg
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
28
cm loaf pan
parchment paper
**Dough
500
g
flour
5
ml
salt
0.5
x
21
g
cake fresh yeast crumbled
300
ml
milk
**Filling
1
clove of garlic, pressed
1
onion, sliced into rings
150
g
carrot, grated on a rosti grater
150
g
kohlrabi, grated on a rosti grater
butter
salt
freshly ground pepper
200
g
gruyere, grated on a rosti grater
1/2
bunch parsley, chopped
**Finishing
2
ml
milk
30
ml
mixed seeds (eg, sesame, poppy, sunflower)
METHOD
- Dough: Combine the flour and salt and form a well in the center. Dissolve the yeast in a little milk. Pour into the well with the remaining milk. Knead to form a smooth dough. Cover and let rise until doubled in volume.
- Filling: slowly cook the vegetables in butter; season. Let cool. Mix in the cheese and parsley.
- Roll the dough out to a 32 x 40 cm (13 x 16") rectangle on a lightly floured surface. Spread the filling over the lower two-thirds of the dough. Roll up and press down the edges to seal well. Place in a parchment-lined loaf pan, cover and let rise again for about 30 minutes.
Finishing and baking
- Brush the top of the loaf with milk; sprinkle with the seeds.
- Bake for 40-50 minutes in the lower part of a preheated 200° C (400° F) oven.
- Let cool slightly in the oven.
- Turn the bread out of the pan onto a rack and let cool completely.
WINE SUGGESTIONS
Zinfandel Rosé
Merlot
Pinot Noir
