John Myers
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Mosaic Bread
The perfect mosaic bread recipe with a picture and simple step-by-step instructions.
Mosaic bread
Original variant
- 1 *Kleine Brote (anstelle von einem Roggenmischbrot)
- 80 g Butter
- 1 Hard-Boiled egg
- 0,25 Boiled carrot
- 2 Discs Cooked ham
- 1 Spring onion
- Capers to your taste
- Celery salt to taste
- Pepper White
- Olives to your taste and taste
Modified – variant
- 1 *Kleine Brote (anstelle von einem Roggenmischbrot)
- 100 g Cream cheese
- 100 g Goat cream cheese
- 1 tbsp Butter
- Salt, gourmet pepper to taste
- Inner workings of the “small bread” toasted to your taste
- 1 Garlic clove pressed
- Half-Dried tomatoes seasoned to taste
- Black & natural olives to taste
- Parsley to taste
Original variant
- * Cut small loaves of bread and remove the insides. Put the butter, egg yolk and cooked carrot (diced) together in a bowl. Mix everything together once.
- Clean the spring onions and cut into rings. Roll up the boiled ham and cut into strips, then into cubes. Put both together with the other ingredients in the bowl. Also add capers. Actually, the mushrooms should still be in there, but in the heat of the moment I simply forgot them.
- Now season the whole thing with celery salt and white pepper. Chop the olives to taste and add them as well. Mix again and rub the whole thing into the hollowed out bread. Close and wrap in foil. Then put in the refrigerator, preferably overnight so that it can steep.
- The next day, take the bread out of the refrigerator and let it acclimate in the foil. Then unpack and cut into slices and serve.
Modified variant
- Take a bowl and add all the ingredients, one after the other, stirred, seasoned & cut. Cut the * small loaves of bread, remove the insides and crumble them in a food processor.
- After grinding, put the whole thing in a pan without fat and roast in it. The roasted crumbs are also stirred into the cream. Then you spread the cream into the hollowed out bread, put it together and wrap it in foil.
- Put in the fridge and let it steep overnight. The next day, take the bread out of the refrigerator and let it acclimatise in the foil. Then unpack and cut into slices and serve.
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