Catalan mountain farmer's bread

Ingredients for 1 servings:

• 200 g rye flour
• 300 g whole wheat flour
• 230 ml water
• 1 cube of yeast
• 200 g herb cream cheese
• 1 tbsp sugar
• 1 tsp salt
• 100 g butter, soft
• 80 g fried onions
• 200 g sheep’s cheese
• ½ tsp thyme
• possibly dried tomatoes, chopped
• some olive oil

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 25 minutes

spicy snack bread

Knead the dough ingredients into a yeast dough for about 10 minutes, cover, and let it rise slowly at room temperature. After it has risen, knead it again. If the dough is too soft, add a little more flour if necessary. Roll it out on a floured board into a rectangle measuring 30 x 50 cm. Brush the softened butter onto the dough, scatter the fried onions and crumbled feta cheese on top, and add the tomatoes, if desired. Sprinkle with thyme. Starting at the narrow end, roll the dough up, open-side down, into a 30 cm loaf pan greased with olive oil. Brush with a little olive oil and make a slit lengthwise down the center with a sharp knife. Place a tea towel over the dough and let it rise again. Bake at 180 °C for about 60 minutes. If the surface is getting too brown, cover with aluminum foil.