Ciabatta wreath with three types of cheese

For 16 pieces
  • 1 Bread mix (500 g) for ciabatta (with yeast )
  • 1 EL Oil
  • flour
  • 1-2 tbsp Poppy seeds, sesame, linseed and sunflower seeds for sprinkling
  • 200 g Gouda in slices
  • 250 g Brie or Camembert
  • Cherry tomatoes and basil
  • baking paper
35 minutes
light
1.
Knead the baking mixture, oil and 340 ml lukewarm water (see package instructions) until smooth with the dough hook of the hand mixer. Dust with a little flour. Cover and let rise in a warm place for approx. 1 hour.
2.
Form a roll (approx. 32 cm long) on ​​a little flour. Divide into 16 pieces and shape into rolls. Place as a ring on a baking sheet lined with baking paper. Cover and let rise for another 20 minutes in a warm place
3.
Brush the rolls with water and sprinkle with seeds. Bake in the preheated oven (electric stove: 225 ° C / convection: 200 ° C / gas: level 4) for about 5 minutes. Then bake at 200 ° C (convection: 175 ° C / gas: level 3) for 20-25 minutes. Let cool down
4.
Cut Gouda into triangles, Brie into slices. Dice Edam. Place the bread wreath on a platter with a large upturned plate underneath. Garnish with cheese, tomatoes and basil
1 piece approx:
  • 540 kcal
  • 2260 kJ
  • 32 g protein
  • 24 g fat
  • 45 g carbohydrates

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