Pure Sprouts pull-apart bread with cheese platter
Ingredients
For 2 pull-apart flower breads
- 500 g Mix for Pure Sprouts
- 310 ml water (room temperature)
- When working on your dough, always sprinkle flour over the work surface/roll of dough/dough.
For the cheese platter
- Le Larry, goat’s cheese with oil and herbs
- L’ortolan, soft cheese with truffle
- Stilton, blue cheese
- Violife, vegan cheese
- Grapes
- Nuts
- Honey
- Blackberries
Preparation
Make the pull-apart breads
STEP 1
Knead Mix and water for 20 minutes by hand or 10 minutes with a food processor until you have a smooth dough.
STEP 2
Cover with a tea towel. Allow to rise at room temperature for 40 minutes.
STEP 3
Press flat and knead again for 1 to 2 minutes.
STEP 4
Divide your dough into 14 balls of 60 g.
STEP 5
Put 1 ball on an oven tray lined with greaseproof paper and put 6 balls around it. By doing so, you will get a flower-shaped bread. Repeat for the second loaf of bread.
STEP 6
Sprinkle standard flour over the balls of dough and make small incisions in each dough ball.
STEP 7
Cover and allow to rise at room temperature for 40 minutes until the dough has doubled in size.
STEP 8
Bake the breads for 20 to 25 minutes in a preheated oven at 220 °C.
Assemble the cheese platter
STEP 9
Serve your freshly-baked breads with a nicely assembled cheese platter.
STEP 10
We opted for a herby goat’s cheese, a soft cheese with truffle, a powerful blue cheese and a vegan cheese. Decorate your cheese dish with grapes, nuts, blackberries and a bowl of honey.
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