Rustic Dark sandwich with homemade tzatziki, purple or green sprouts, and watercress
Ingredients
For 1 loaf of bread
- 500 g Mix for Rustic Dark
- 290 ml water (room temperature)
- When working on your dough, always sprinkle flour over the work surface/roll of dough/dough.
For the tzatziki
- ½ cucumber
- 125 g yoghurt
- 2 cloves of garlic
- Olive oil
- Salt and pepper
For the topping
- Purple sprouts *
- 1 cup of watercress
* Tip: If you don’t immediately find purple sprouts, take green sprouts or a bowl of microgreens.
Preparation
Make the 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. Shape your dough into a loaf of bread. Place in a greased baking tin or on a greased baking tray.
STEP 4
Cover and allow to rise at room temperature for 40 minutes until the dough has doubled in size.
STEP 5
Bake the bread for 30 to 35 minutes in a preheated oven at 220°C.
STEP 6
Allow the bread to cool and then slice.
Make the tzatziki
STEP 7
Peel the cucumber and remove the seeds.
STEP 8
Cut the cucumber into small pieces (brunoise) and mix them with the yoghurt.
STEP 9
Finely chop the garlic and season the yoghurt-cucumber mixture with the garlic, pepper, salt, and 1 tablespoon of olive oil.
Tip: Store the leftover tzatziki for 1 to 2 days in a well-sealed jar in the fridge.
Garnish your sandwich
STEP 10
Take a slice of bread and spread the fresh tzatziki on it. Then finish with purple sprouts and watercress.
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