Ingredients
Starter dough
pure spelt flour 720
rye meal, fine
water
plain yogurt
baker’s yeast
Pure spelt and rye flatbread
pure spelt flour 720
water
starter dough
baker’s yeast
sugar
dissolve in water
olive oil
add gradually after 2 minutes
table salt
add gradually after 7 minutes
If the dough has not yet reached the desired elasticity after the mixing phase, knead briefly and gently on the fast setting.
Proofing: 120 minutes
Ingredients for flatbread
pure spelt flour 720
(for processing and dusting)
fine rye meal
(for rolling out)
Yogurt-cucumber spread
plain cottage cheese
yogurt, Greek style
cucumbers Nostrano
grate coarsely
garlic, black
table salt
psyllium husks, ground
Continue with ingredients
Piemientos de Padron, prepared, cored and halved
olive oil
beef patties, Ã la minute
sauté briefly
table salt
black ground pepper
peppermint leaves
Production
Starter dough
Mix all ingredients for 5 minutes, cover and leave to ferment at room temperature for 12-15 hours.
Processing
Weigh 350 g pieces of dough and shape them into rounds. Leave to relax for a few minutes, then roll out to a size of 22 cm Ø (on rye meal). Set down on loading devices, dust the surface slightly with pure spelt flour and leave to proof.
Baking
Load into a hot oven with steam and bake the bread until golden brown.
Yogurt-cucumber spread
Grind the black (fermented) garlic into a paste with a spatula or mortar. Mix in the Greek yogurt, cottage cheese and salt. Coarsely grate the Nostrano cucumber and add. Add the ground psyllium husks at the end to bind the mixture. Process immediately.
Fried pimientos
Briefly sauté the peppers in olive oil and lightly salt them.
Note: Pimientos de Padrón are also known by the name of fried peppers. They originally come from the Spanish town of Padrón in Galicia. The dish of the same name is served as tapas in Spain. The peppers are harvested when unripe and green. They are similar in shape and size to jalapeños, but have thinner skins and are much milder.
Finishing
Cut the bread crosswise into quarters and slice horizontally. Top each quarter with 50 g of yogurt-cucumber spread, add 40 g fried beef patties in strips, 20 g fried piemientos and about 3 peppermint leaves.
Winemaker's bread
Fried onion bread
Pure spelt savarin with bread gin
Evaluation