Arrabbiata bread

Ingredients for 1 servings:

• 200 ml water, lukewarm
• ½ tsp honey
• ½ cube of yeast
• 250 g wheat flour
• 150 g wholemeal rye flour
• 1 ½ tsp salt
• 40 g olive oil
• 200 g tomato sauce (all arrabiata)
• 100g Gouda

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours

First, dissolve the honey and yeast in lukewarm water. Add the olive oil to the yeast mixture. Mix the flours (you can, of course, replace the wholemeal rye flour with wheat flour) with the salt and then knead it with the yeast mixture to form a smooth yeast dough. After a short resting time, roll out the yeast dough, spread it with the tomato sauce, and sprinkle with the Gouda cheese. Then roll it into a log. Split the log lengthwise with a sharp knife, place the two halves next to each other, and press them together at the top. Now layer the logs one on top of the other, as if braiding with two strands. The open side is on top. Place the bread on a baking sheet lined with baking paper and let it rest again. Bake in a preheated oven at 180°C (top/bottom heat) for about 45 minutes.