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.