Savory bread roll

Ingredients for 1 servings:

• 200 g wheat flour, type 405
• 150 g spelt flour, type 1050
• 150 g wheat flour, type 1050
• 1 tsp sugar
• 1 tsp salt
• 3 tbsp dried herbs of Provence
• 1 pack of dry yeast, alternatively fresh yeast
• 2 tbsp olive oil
• 150 g red pesto (bought or homemade)
• 250 g feta cheese

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 25 minutes

Party bread

Mix the flours with sugar, salt, herbs, and dried yeast. (Make a starter with fresh yeast.) Add 3/8 liter of lukewarm water and oil. Knead with the dough hook of a hand mixer until smooth. Cover and let rise in a warm place for at least 1 hour. Knead the dough vigorously with floured hands. Roll out into a rectangle approximately 35 x 40 cm. Spread with pesto (leaving a border of approximately 1.5 cm free) and crumble the feta cheese evenly on top. Roll up from the long side. Press the sides down slightly. Place seam-side down on a baking sheet lined with baking paper. Let the roll rise in a warm place for approximately 30 minutes. Bake the bread roll in a preheated oven at (electric oven: 225°C / fan: 200°C / gas mark 4) for 10 minutes. Reduce oven temperature to 200°C (175°C fan/gas mark 3) and bake for 15-20 minutes. Allow to cool and slice. Makes approximately 20-25 slices. Tip: You can also use bread mixes, such as ciabatta or farmer’s crust.