Cream bread with herbs

Ingredients

• 0.5 cube fresh yeast (à 21 g)
• 250 g whole wheat flour
• 100 g whole rye flour
• 0.5 tsp bread spice (mixture of anise, fennel, cumin, coriander)
• 1 tsp salt
• 2 tbsp olive oil
• 100 g Gouda cheese (45% fat in dry weight)
• 100 g mushrooms
• 0.25 bunch chives (à 5 g)
• 3 scallions
• 200 g crème fraîche

Instructions

1. 1.

   For the dough, pour 100 ml lukewarm water into a bowl, sprinkle in the yeast and dissolve it in it. Stir in two tablespoons of wheat flour well and set aside until it bubbles.

2. 2.

   Mix the remaining wheat flour, rye flour, salt and bread spice. Add the yeast starter with another 100 ml lukewarm water to the flour mixture, add the oil and process everything into a dough. Knead the yeast dough vigorously for about 10 minutes and let it rest covered for about 1 hour.

3. 3.

   Meanwhile, grate the Gouda cheese. Clean the mushrooms and slice them thinly. Wash the chives, shake them dry and cut them into rolls. Clean the scallions, wash them and cut them into rings; set aside the green for garnish, and mix the white onion rings and chives into the crème fraîche with salt and pepper.

4. 4.

   Divide the yeast dough into six equal pieces and roll them out thinly and oval on a floured surface to 6 six-fold shapes. Line a baking sheet with baking paper, place the dough shapes on it, brush each with some crème fraîche, top with mushrooms and sprinkle with Gouda.

5. 5.

   Bake the cream bread in a preheated oven at 200 °C (180 °C convection; Gas: level 3) for 20–25 minutes. Remove the cream bread, sprinkle with scallions and enjoy warm.