for 4 person

Dough

1 pack	Betty Bossi Backmischung Ruchbrot (approx. 500 g)
3 ¼ dl	water

200 g	crème fraîche
½ tsp	salt
a little	pepper
150 g	soft goats' cheese (Chavroux), in slices
2	pears, cut into slices approx. 5 mm thick
10	walnut kernels, cut in half
12 sprig	thyme
1 tbsp	liquid honey

How it's done

Dough

Combine the bread dough mix and water in a bowl, knead for approx. 8 mins. to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 hr. until doubled in size.

Divide the dough into 2 portions. On a lightly floured surface, roll the dough into an oval approx. 5 mm thick, transfer each portion to a baking tray lined with baking paper. Combine the crème fraîche, salt and pepper, spread on top of the dough. Top with the goat's cheese, pear slices, nuts and thyme. Drizzle with honey.

Bake for approx. 20 mins. in an oven preheated to 180 °C (convection).

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