Summary
| Prep Time | 30 mins |
| Cook Time | 25 mins |
| Total Time | 2 hrs 25 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 200 g wheat flour, type 405
- 150 g spelled flour, type 1050
- 150 g wheat flour, type 1050
- 1 teaspoon sugar
- 1 teaspoon salt
- 3 tablespoon herbs Provence, dried
- 1 pack dry yeast, alternatively fresh yeast
- 2 tablespoon olive oil
- 150 g pesto, red (bouht or homemade)
- 250 g feta cheese
Print Recipe
Pin Recipe Instructions
- Mix flour types with sugar, salt, herbs and dry yeast (make a starter with fresh yeast)
- Pour in 3/8 liters of lukewarm water and oil. Knead with the dough hook of the hand mixer to form a smooth dough. Cover and let rise in a warm place for at least 1 hour.
- Knead the dough vigorously with floured hands. Roll out into a rectangle approx. 35 by 40 cm. Brush with pesto (leave an edge of approx. 1.5 cm free) and crumble the feta cheese evenly on top. Roll up from the long side. Press the sides down a little. Place the seam side on a baking sheet lined with baking paper. Let the roll rise in a warm place for about 30 minutes.
- Bake the bread roll in the preheated oven at (electric stove: 225 ° C / fan: 200 ° C / gas: level 4) for 10 minutes. Turn the stove down to 200 ° C (convection 175 ° C / gas: level 3) and finish baking for 15-20 minutes. Let cool and cut into slices.
- Makes about 20-25 slices.
- Tip: you can also use bread mixes, such as B. Ciabatta or farmer`s crust
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