Party bread in herbal Jules style

Ingredients for 1 servings:

• 100 g wholemeal rye flour
• 180 g spelt flour type 630
• 20 g inulin
• ½ pack of fresh yeast
• 6 tbsp oil, neutral
• 1 tsp salt
• 1 pinch(s) of sugar
• 150 ml buttermilk, lukewarm
• 100 ml water, lukewarm
• 1 tsp vegetable broth, instant
• ½ roll(s) herb butter
• e.g. marjoram, thyme, savory, possibly other Mediterranean herbs
• 150 g minced meat, ready seasoned
• n. B. Cheese, grated, possibly Gouda
• n. B. Paprika powder, sweet

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

A healthy version of party bread

Mix the flours and inulin in a bowl. Crumble the yeast into the lukewarm buttermilk and stir in. Dissolve the vegetable stock in the warm water and stir it into the flour. Also add the oil and spices such as salt, sugar, marjoram, thyme, and savory. Knead everything into a smooth, supple dough for about 5 to 10 minutes. Cover the dough with a cloth and let it rise in a warm place for 30 minutes. The dough will increase in volume noticeably. Place the dough on a floured work surface and roll it out with a rolling pin, as thinly as possible. Spread the dough evenly with the herb butter. Then cut the dough into approximately 2 cm strips and fold them accordion-like. Place the folded dough into a baking dish greased with margarine and dusted with breadcrumbs. Continue to fold the dough one row at a time until the dish is full (muffin tins also work). Place the minced meat between the airy holes and then sprinkle with paprika. You can also sprinkle grated cheese over the party bread. Then place the dish in the oven and bake at approximately 180-200°C for about 30 minutes until golden brown. This party bread is a hit at any barbecue and makes a wonderful gift. Tips: You can also omit the minced meat and cheese. You can also add roasted onions to the batter.