Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Bread
To shape
Red cabbage hummus
To serve
Utensils
One cake tin (approx. 30 cm), greased and floured
How it's done
Bread
Mix the flour, mixed seeds, salt and yeast in a bowl. Add the water, butter and honey, mix into a soft, smooth dough using the dough hook on a food processor for approx. 10 mins. on a low setting. Cover and leave to rise at room temperature for approx. 1 hr. until doubled in size.
To shape
Flatten the dough a little, shape into a roll, place in the prepared tin. Leave to rise for a further 30 mins. Brush the dough with the water, sprinkle with the mixed seeds.
To bake
Approx. 45 mins. in the lower half of an oven preheated to 180°C. Remove, allow to cool slightly. Remove from the tin, leave to cool completely on a rack.
Red cabbage hummus
Set aside 150 g of the red cabbage. Place the remainder of the red cabbage in a blender along with all the other ingredients up to and including the pepper, puree until smooth.
To serve
Cut the bread into slices, spread the hummus on top. Garnish with the reserved red cabbage, micro greens and cranberries.
| Shelf life: | The bread will keep for up to a week if wrapped in foil. |
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