Ingredients
serves 4
- butter for the baking tin
yeast sponge:
- 250 g of brown flour
- 250 g of light spelt flour
- 21 g of crumbled yeast
- 100 mL of lukewarm water
- 2 tsp of light honey
dough:
- 1½ tsp of salt
- 150 g of finely grated carrots
- 180 g of natural yoghurt
- approx. 50 mL of lukewarm water
- flour for sprinkling on
- butter for spreading on
- 250 g of cheese such as Emmentaler, cut into 2 mm thick slices
- 2 relatively large carrots, sliced into slivers with a peeler
- ½ a bunch of radishes, cut into slices
Recipe source
These recipes have been made available to us by Swissmilk. The Swissmilk website with 8,000 free recipes. Cooking tips, things worth knowing about milk and nutritional information can be found at:
www.swissmilk.ch/rezeptePreparation
yeast sponge:
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1 For the yeast sponge: mix the flours together and make a hollow in the middle. Dissolve the yeast in water and pour into the hollow with the honey. Sprinkle on a little flour from around the edge of the hollow. Allow to stand for 30 mins. until the mixture begins to foam.
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2 For the dough: add the salt, carrot, yoghurt and water and knead into a smooth dough. Cover and allow to rise to double the quantity at room temperature.
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3 Cut the dough into 3 portions and make three rolls of 30-35 cm in length. Lay in the buttered baking tin, cover, and allow to rise for 10-15 mins. Sprinkle with flour and make several diagonal incisions in each one.
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4 Bake for 5 mins. in the lower half of the oven, preheated to 230°C. Reduce the heat to 180°C and bake for a further 20-25 mins. Allow to cool on a cake grid.
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5 Cut the loaves in two horizontally, and then cut into diagonal pieces. Spread on some butter and garnish with cheese, slivers of carrot and radish.
Bon
Appétit
Appétit
