EN Torn bread with herb butter
Ingredients for the dough:
| Quantity | Ingredient |
| 10 / 12 / 14 / 16 g | yeast |
| 150 / 180 / 200 / 240 g | lukewarm water |
| 1 / 1 / 1,5 / 1,5 tsp | sugar |
| 300 / 360 / 410 / 480 g | spelt flour type 630 |
| 1 / 1 / 1,5 / 1,5 tsp | salt |
| 25 / 30 / 35 / 40 g | olive oil |
Ingredients for the herb butter:
| Quantity | Ingredient |
| 100 / 120 / 140 / 160 g | soft butter |
| 2 / 2 / 2,5 / 2,5 tbsp | chopped herbs of your choice |
| 1 / 1 / 1,5 / 1,5 | small clove of garlic |
| 0,5 / 0,5 / 0,75 / 0,75 tsp | mustard |
| 1 / 1 / 1,5 / 1,5 tsp | salt |
| 1 / 2 / 3 / 4 pinch(es) of | pepper |
| 1 / 1 / 1,5 / 1,5 tsp | lemon juice |
Preparation
Working time: approx. 25 minutes, plus rising time Baking time: approx. 15-20 / 20-25 / 25-30 / 30-35 minutes
Preparation:
Dissolve the yeast together with the honey separately in the water, leave to rest for 5 minutes and then knead together with all the other ingredients. Knead again on the work surface and leave to rest for approx. 10 minutes. Grease a oven baking tray (e.g. the STÄDTER oven baking tray with special perforations) with a thin layer of baking spray or rapeseed oil. Roll out the dough on the worktop to the size of the tray to create a smooth surface.
Place the dough on the tray and brush with olive oil.
Within the next 30 minutes, top with vegetables that have not been sliced too thinly and fresh herbs that are not too fine, to create a beautiful garden pattern.
Suitable toppings include onions, peppers, courgettes, olives, tomatoes, parsley stalks, etc.
Recipe Download DE (PDF)
