Bread Wreath with Savory Filling
Nutritional values
(Percentage of daily recommendation)
| Calorie | 412 cal. | (20 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 51 g | (34 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 3.2 g | (11 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 3.8 μg | (6 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6.1 mg | (51 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 142 μg | (47 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 12.6 μg | (28 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 303 mg | (8 %) | ||
| Calcium | 247 mg | (25 %) | ||
| Magnesium | 36 mg | (12 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 6.7 g | |||
| Uric acid | 65 mg | |||
| Cholesterol | 113 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 500 grams all-purpose flour
- ½ cube fresh Yeast
- 250 milliliters lukewarm water
- 1 Tbsp sugar
- 1 tsp salt
- Pastry flour (for working the dough)
- 3 hardboiled eggs
- 40 grams sun-dried Tomato in oil
- Olives (6 green and black, pitted)
- 60 grams Prosciutto (thin slices)
- 70 grams grated Parmesan
- 70 grams grated Fontina cheese
- 70 grams grated Cheddar cheese
- 2 Tbsps finely chopped Basil
- freshly ground peppers
- 1 tsp olive oil
Preparation steps
Stir the yeast with the sugar and lukewarm water until smooth. Pour the flour and salt into a mixing bowl and make a well in the center. Pour the yeast mixture into the well and knead into a smooth dough with the dough hook of an electric hand mixer. If necessary add a little flour or water. Cover and let sit for about 30 minutes in a warm place.
Peel the eggs and cut into thin slices. Rinse the tomato, pat dry and cut into strips. Cut the olives in half.
Knead the dough on lightly floured surface and roll out to a 50 x 20 cm (approximately 20 x 8 inch) rectangle. Distribute the ham and egg slices on the dough, leaving a 5 cm (approximately 2 inch) wide border free. Arrange the cheese, tomato strips, olives and basil over the top and season with pepper.
Fold the dough lengthwise over the filling, brush with oil, shape into a ring and place on a lined baking sheet. Cover and let rest for 15 minutes. Dust with flour and bake on the center rack of a preheated oven at 180°C (approximately 350°F) until golden brown, about 35 minutes. Serve lukewarm or cold.
