Rustic Dark sandwich with rocket, pure pork salami, balsamic vinegar and mozzarella
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 topping
- 6 mini mozzarella balls
- A few leaves of rocket
- 8 slices of pure pork salami
- A splash of balsamic vinegar
- A splash of oil
- Salt and pepper
Make the bread
Knead Mix and water for 20 minutes by hand or 10 minutes in a bread maker 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 cut into thick slices.
Top 2 sandwiches
Cut the mozzarella balls into quarters.
Top your sandwiches with rocket, pure pork salami, balsamic vinegar, and pieces of mozzarella.
Drizzle with balsamic vinegar, oil and season with salt and pepper.1