Pull‑Up Bread with Herb Butter

Ingredients

• 450 g spelt flour type 630 (+ 2 tbsp for handling)
• 0.5 cube Yeast
• 6 tbsp Olive oil
• 0.5 tsp raw cane sugar
• 1 tsp salt
• 100 g alpine cheese (with microbial rennet)
• 100 g herb butter
• 1 organic lemon (zest)
• 2–3 tbsp chopped mixed herbs (5 g)

Instructions

1. 1.

   Sift the flour into a bowl. Dissolve the yeast in 3 tbsp lukewarm water and pour it over the flour. Knead with 2 tbsp oil, about 200 ml lukewarm water, sugar and salt until you have a smooth dough that releases from the bowl edges. Cover and let rest for about an hour while you grate the cheese.

2. 2.

   For the filling whisk the herb butter until soft and stir in 3 tbsp oil and lemon zest. Brush a loaf pan with remaining oil. Roll out the dough on a floured surface to a thickness of 5–6 mm and cut into rectangles (about 8 x 15 cm). Spread thinly with herb butter, sprinkle with herbs, fold the middle over, and also spread and sprinkle the top.

3. 3.

   Layer the dough pieces in the loaf pan, sprinkle with cheese, and let the pull‑up bread rise covered for about 20 minutes.

4. 4.

   Bake the pull‑up bread in a preheated oven at 180 °C (fan 160 °C; gas range 2–3) for about 40 minutes until golden brown. Remove from the oven and cool for about 10 minutes. Then release the bread from the pan and serve warm.