Contents
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Ingredients
- 350 g Spelt flour type 630
- 1 tsp Salt
- 1 tsp Sugar
- 7 g Dry yeast
- 5 tbsp Rapeseed oil
- 1 size Fennel bulbs with green
- 1 medium-sized Apple red
- 4 piece Red onions
- 0,5 bunch Chopped parsley
- 200 g Creme fraiche with herbs
- 1 tsp Mustard
- 1 tsp Caraway seed
- Salt and pepper
Instructions
- For the yeast dough: mix flour, salt and sugar in a bowl. Make a well, add the yeast and mix with lukewarm water (200 ml). Add 3 tablespoons of rapeseed oil and knead everything into a smooth dough. Shape into a ball and Cover and let rise in a warm place for 30 minutes.
- In the meantime, wash and clean the fennel, put the greens aside. Halve the fennel bulb, cut out the stalk in a wedge shape. Cut the fennel halves into thin slices. Peel the onions and cut into thin rings. Wash, quarter and core the apple and cut into thin slices.
- Heat the remaining rapeseed oil (2 tablespoons) in a pan, fry the fennel and onions in it and turn occasionally. After 5 minutes, add the apple slices, sauté them briefly. Season with salt and pepper. Set the mix aside, allow to cool a little. Mix in the parsley .
- Knead the dough again, roll out on a floured surface to the size of a tray. Line the baking sheet with baking paper. Mix the cream fraiche with mustard. Spread 100 g onto the dough. Spread the vegetable mix on top and sprinkle with the remaining creme fraiche (100 g). Sprinkle with caraway seeds and let rise for another 10 minutes.
- Preheat the oven to 220 degrees (fan oven 200 degrees). Bake the cake on the lowest rack for about 20-25 minutes. Remove from the oven and serve garnished with fennel greens.
Nutrition
Serving: 100gCalories: 247kcalCarbohydrates: 27.9gProtein: 4.9gFat: 12.9g