Broccoli Bread Sheet

Ingredients

• 0.5 cube fresh yeast (21 g)
• 200 g wheat flour
• 150 g rye flour
• 1 tsp salt
• 3 tbsp olive oil
• flour (for the work surface)
• 1 broccoli head
• Salt
• 2 red chili peppers
• 150 g smoked tofu
• 2 small white onions
• 250 ml sour cream
• 1 egg yolk
• 1 tbsp chives
• 1 tbsp grated parmesan cheese
• Pepper (from the grinder)

Instructions

1. 1.

   For the dough, whisk the yeast with 150 ml lukewarm water until smooth. Mix the two flours with the salt in a bowl, make a well in the center, pour in the yeast and oil, and knead into a smooth dough. Add more flour or water if needed.

2. 2.

   Knead the dough on a floured surface for about 10 minutes, cover, and let rise for about 1 hour.

3. 3.

   Preheat the oven to 220°C (425°F) with upper and lower heat. Wash, trim, and cut the broccoli into florets; blanch in boiling salted water for about 2 minutes. Drain, shock in cold water, drain again, and let cool slightly. Wash the chilies (de-seed if desired) and slice into rings. Dice the tofu and thinly slice the onions. Slice the broccoli florets into thin rounds. Whisk together the sour cream, egg yolk, chives, and Parmesan; season with salt and pepper.

4. 4.

   Roll out the dough on a floured surface into thin rectangles and place on one or two parchment-lined baking sheets. Spread the cream over the dough, then top with broccoli slices, onion rings, chili rings, and tofu cubes. Bake in the preheated oven for 15-20 minutes.