Rustic Dark cobblestone pull-apart bread with a salad of Roquefort, pear, walnuts, celeriac, and curly endive
Ingredients
For 1 loaf of bread
- 500 g Mix for Rustic Dark
- 290 ml water (room temperature)
- Baking tin 20 x 20 cm
- 30 g linseeds or sesame seeds
- When working on your dough, always sprinkle flour over the work surface/roll of dough/dough.
For the salad
- Curly endive or other curly lettuce
- 100 g Roquefort
- ½ pear
- 100 g celeriac
- 6 walnuts
Preparation
Make the pull-apart bread
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
Make 25 balls of about 30 g. Gently squeeze them into squares. Put them in a greased baking tin.
STEP 5
Cover and allow to rise at room temperature for 40 minutes until the dough has doubled in size. Brush the balls with a little water and sprinkle with linseeds or sesame seeds.
STEP 6
Bake the bread for 20 minutes in a preheated oven at 200°C.
STEP 7
Allow to cool.
Make the salad
STEP 8
Rinse the curly endive. Crumble the Roquefort and slice the pear and celeriac.
STEP 9
Toss well and finish with some walnuts.
STEP 10
Break off a small sandwich from your cobblestone bread and serve with the salad.
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