Ingredients
Serves 4
For bread (makes 2 loaves):
- 400 g spelt flour (type 630), plus more for kneading
- 600 g rye flour (type 1150)
- 4 tbsp chia seeds, plus more for sprinkling
- 4 tbsp sesame seeds, plus more for sprinkling
- 3 tsp salt
- 1 packet sourdough powder (for 1 kg flour)
- 2 packets dry yeast
- 3 tbsp neutral oil
For topping:
- 350 g Swiss raclette cheese
- 50 g roasted peanuts
- 3–4 tbsp peanut oil
- 1 small red chili pepper, deseeded
- 2 handfuls coriander leaves, plus more for garnishing
- Diced pulp from 1 ripe baby pineapple
- 250 g turkey ham
Preparation
For bread (makes 2 loaves):
-
For bread, mix flour, seeds, salt, sourdough powder and yeast together in bowl. Add 500 ml lukewarm water and oil. Knead into medium-stiff dough. Cover and let rise for around 30 minutes.
-
Preheat oven to 220 °C. Knead dough thoroughly once again. Split in half and form oblong-shaped loaves. Brush surface with water and sprinkle with seeds. Place loaves on baking tray lined with baking paper. Let rise for 30 minutes.
-
Place bread in oven along with a pan with water. After 20 minutes, reduce heat to 200 °C and finish baking bread for 40 minutes. Let cool at least 30 minutes.
For topping:
-
For topping, place peanuts, oil, chili and coriander in a tall bowl and purée into a pesto using a hand blender.
-
Preheat oven grill or raclette oven. Slice Swiss raclette cheese and cut turkey ham into thin slices.
-
Grill 4 bread slices on one side. Turn, place on baking tray and top with ham and cheese slices, followed by pineapple cubes. Brown 2-3 minutes in oven or raclette oven. Spread some pesto on bread and garnish with coriander according to taste.
Bon
Appétit
Appétit
