John Myers
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Filled Avocado on Bread in Clay Pot (Katrin Holtwick, Ilka Semmler)
The perfect filled avocado on bread in clay pot (katrin holtwick, ilka semmler) recipe with a picture and simple step-by-step instructions.
stuffed avocado
- 200 g Cherry tomatoes
- 0,5 piece Onion
- 10 tbsp Oil
- 3 tbsp Balsamic vinegar
- 1 pinch Salt and pepper
- 1 pinch Oregano
- 150 g Diced feta
- 3 piece Ripe avocados
- 1 piece Lemon
Clay pot bread
- 500 ml Black beer
- 250 g Rye meal type 1800
- 1 piece Yeast cubes
- 250 ml Water
- 75 g Natural sourdough liquid in a bag
- 300 g Wheat flour
- 200 g Rye flour
- 2 tsp Salt
- 250 g Breakfast bacon
avocado
- For the filled avocado, first dice the tomatoes and onions and dress them with the balsamic vinegar, oil, salt and pepper. Then mix in the feta cubes.
- Halve the avocados and remove the stone. Lightly scoop out the avocado halves, drizzle with lemon and add the tomato and feta mixture.
loaf
- For the bread on the day, bring the black beer to the boil and mix in the meal. Let the mixture rest until the next day.
- Knead the rye and wheat flour with the yeast and 250 ml of water and salt. Now mix in the finished rye meal and let the dough rise for about 1 hour.
- Preheat the oven to 250 ° C, grease clay pots and cover with breakfast ham. Fill the clay pots two-thirds full with batter and bake for 10 minutes at 250 ° C. Then bake for another 30 minutes at 200 ° C.
- Let the finished bread cool a little and serve with the filled avocados.
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