Summary

Ingredients

• 200 ml water, lukewarm
• 0.5 teaspoon ½ honey
• 0.5 ½ cube yeast
• 250 g wheat flour
• 150 g wholemeal rye flour
• 1 ½ teaspoon salt
• 40 g olive oil
• 200 g tomato sauce (all arrabiata)
• 100 g Gouda

Print Recipe Pin Recipe

Instructions

1. First dissolve the honey and the yeast in the lukewarm water. Add the olive oil to the yeast mixture.
2. Mix the flour types (you can of course replace the whole grain rye flour with wheat flour) with the salt and then use the yeast mixture to make a smooth yeast dough.
3. After a short rest, roll out the yeast dough, brush with the tomato sauce and sprinkle with the Gouda. Then roll it up into a roll. Cut the roll lengthways in the middle with a sharp knife and place the two half rolls next to each other and press together at the top.
4. Now lay the rolls one on top of the other, as if you were braiding with two strands. The open side is always at the top.
5. Now place the bread on a baking sheet with baking paper and let it rest again. Bake in a preheated oven at 180 ° C (top / bottom heat) for about 45 minutes.