Pure Sprouts pull-apart bread with cheese platter
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
Make the pull-apart breads
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.
Divide your dough into 14 balls of 60 g.
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.
Sprinkle standard flour over the balls of dough and make small incisions in each dough ball.
Cover and allow to rise at room temperature for 40 minutes until the dough has doubled in size.
Bake the breads for 20 to 25 minutes in a preheated oven at 220 °C.
Assemble the cheese platter
Serve your freshly-baked breads with a nicely assembled cheese platter.
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.3