for 1 bread

Dough

500 g	rustic flour
100 g	white flour
2 tsp	salt
1 tbsp	sugar
¼ tsp	dry yeast
4 dl	water

Garlic butter

50 g	butter, soft
3	garlic cloves, squeezed

To shape

100 g

tangy Gruyère, coarsely grated

How it's done

Dough

In a bowl, mix the flour with all the other ingredients up to and including the yeast. Pour in the water, knead into a moist dough using the dough hook on a food processor for approx. 5 mins. With wet hands, fold all four sides of the dough into the middle. Cover the dough and leave to rise at room temperature for approx. 8 hrs. or overnight.

Garlic butter

Heat the butter in a pan. Add the garlic, sauté for approx. 3 mins. Remove the pan from the heat, allow to cool slightly.

To shape

Add the cheese to the garlic butter, mix. On a lightly floured surface, roll the dough into a rectangle (approx. 25 x 35 cm). Spread half of the garlic butter on top. Starting from a narrow end, fold one third of the dough into the centre, then spread 1 tbsp of the garlic butter on top. Fold the other half over the top, spread the remainder of the butter on top. Roll up the dough, shape into a ball. Cut a sheet of baking paper to the same size as the bread, place the bread on it, dust lightly with flour. Cover and leave to rise again for approx. 30 mins.

To bake

Place the cooking pot incl. lid in the lower half of the oven. Preheat the oven to 240 °C. Score the bread as desired and place it in the hot cooking pot with the baking paper. Cover and bake for approx. 30 mins. Remove the lid and bake for a further 20 mins. Remove from the oven, leave to cool on a rack.

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