John Myers
Leek and Cheese Bread
The perfect leek and cheese bread recipe with a picture and simple step-by-step instructions.
- 250 g Wheat flour
- 100 ml Milk
- 3 piece Eggs
- 75 g Sheep cheese
- 60 g Medieval Gouda (2 slices)
- 50 g 2 Frühlingszwiebeln
- 1 packet Baking powder
- 4 big pinches Coarse sea salt from the mill
- 4 big pinches Colorful pepper from the mill
- 4 tbsp Rapeseed oil
- Rapeseed oil for the hands
- Clean and wash the spring onions and cut into very fine rings. Crumble the sheep cheese with your hands. Remove the wax layer from the Gouda slices and dice everything very finely. Put the eggs (3 pieces) with the spring onion rings, the crumbled sheep’s cheese (75 g) and the finely diced Gouda cheese (60 g) in a bowl and crush / stir well with a fork. Season with coarse sea salt from the mill (4 big pinches) and colored pepper from the mill (4 big pinches). Add wheat flour (250 g), baking powder (1 packet) and milk (100 ml) and mix / knead everything into a smooth dough. Grease your hands with a little rapeseed oil and form four flat cakes. Put the flat cakes in a pan with rapeseed oil (4 tbsp) and fry them on both sides for 5 – 6 minutes until golden brown. Place the flatbreads on a baking sheet lined with kitchen paper and bake in the preheated oven at 175 ° C for about 20-25 minutes. Allow to cool and cut the flatbreads into strips for serving.
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