Rustic Dark sandwich with homemade tzatziki, purple or green sprouts, and watercress
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.
Make the bread
Knead Mix and water for 20 minutes by hand or 10 minutes with a food processor until you have a smooth dough.
Cover with a tea towel. Allow to rise at room temperature for 40 minutes.
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.
Cover and allow to rise at room temperature for 40 minutes until the dough has doubled in size.
Bake the bread for 30 to 35 minutes in a preheated oven at 220°C.
Allow the bread to cool and then slice.
Make the tzatziki
Peel the cucumber and remove the seeds.
Cut the cucumber into small pieces (brunoise) and mix them with the yoghurt.
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
Take a slice of bread and spread the fresh tzatziki on it. Then finish with purple sprouts and watercress.2