Hand Bread

Ingredients

• 1 cube yeast (42 g)
• 1 tbsp granulated sugar
• 1 pre-cooked potato
• 430 g spelt flour type 1050
• 100 g rye wholemeal flour
• Salt
• 150 g champignons
• 200 g Gouda (or Cheddar)
• Pepper
• 0.5 bunch chives (10 g)
• 2 Spring Onions
• 200 g Sour Cream

Instructions

1. 1.

   Combine 250 ml lukewarm water in a bowl, add sugar and dissolve the yeast in it. Let the starter rise for about 10 minutes.

2. 2.

   Meanwhile, peel the potato and mash it with a fork. Add 400 g spelt flour, rye flour, 2 tbsp salt and starter and knead into an elastic dough. Add a little more water or flour if needed. Cover the dough and let it rise in a warm place for about 2 hours.

3. 3.

   In the meantime, clean the champignons and cut them into small cubes. Grate the cheese and mix it with the mushrooms. Then season with salt and pepper.

4. 4.

   Wash the chives, shake them dry and cut them into rolls. Wash the spring onions, shake them dry and also cut them into rings. Mix the sour cream with chives, salt and pepper and refrigerate until serving.

5. 5.

   Roll out the yeast dough into a rectangle (40 x 30) on a very well floured surface, place the mushroom-cheese mixture in the center. First fold both short sides, then fold both long sides over the filling. Place the dough roll with the dough edges facing down on a baking sheet lined with parchment paper. Press out the gaps between the hand breads with the back of a floured knife. Cut each hand bread diagonally, cover and let rise for about 30 minutes.

6. 6.

   Bake the hand bread at 225 °C (convection 200 °C, gas: level 3-4) for about 30 minutes. Place 2 ice cubes on the bottom of the oven at the beginning.

7. 7.

   Remove the breads from the oven, let them cool for 5 minutes, break them up and serve with sour cream and spring onions.