Garden-topped Fresh Wheat Bread with Savory Cream Fillings

0
Average: 0 (0 votes)
(0 votes)
Garden-topped Fresh Wheat Bread with Savory Cream Fillings
share Share
print
bookmark_border Copy URL
Health Score:
86 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 2 h. 30 min.
Ready in
Calories:
5367
calories
Calories

Nutritional values

1 springform pan contains
(Percentage of daily recommendation)
Calorie5,367 cal.(256 %)
Protein242 g(247 %)
Fat325 g(280 %)
Carbohydrates363 g(242 %)
Sugar added0 g(0 %)
Roughage76.7 g(256 %)
Vitamin A5 mg(625 %)
Vitamin D8.9 μg(45 %)
Vitamin E29 mg(242 %)
Vitamin K311.7 μg(520 %)
Vitamin B₁4.6 mg(460 %)
Vitamin B₂6.7 mg(609 %)
Niacin99.1 mg(826 %)
Vitamin B₆5.6 mg(400 %)
Folate2,696 μg(899 %)
Pantothenic acid23.4 mg(390 %)
Biotin271.7 μg(604 %)
Vitamin B₁₂13.7 μg(457 %)
Vitamin C358 mg(377 %)
Potassium7,834 mg(196 %)
Calcium3,590 mg(359 %)
Magnesium1,058 mg(353 %)
Iron37.5 mg(250 %)
Iodine123 μg(62 %)
Zinc36.2 mg(453 %)
Saturated fatty acids197.7 g
Uric acid1,099 mg
Cholesterol1,240 mg
Complete sugar84 g

Ingredients

for
1
To tint filling
1 tsp ground Turmeric
1 tsp Tomato paste
1 handful finely chopped fresh Fresh herbs (such as nettles, comfrey, ground elder, chickweed, plantain, sorrel and wild garlic)
1 handful finely chopped fresh Wild herb (such as nettles, comfrey, ground elder, chickweed, plantain, sorrel and wild garlic)
For garnish
1 hard-boiled egg
50 grams edible Flowers (such as mallow, pansies, nasturtium, cornflowers, borage and calendula,)
150 Cherry tomatoes
For the bread
450 grams Whole wheat flour
250 milliliters lukewarm milk
1 cube fresh Yeast
1 egg
1 tsp salt
50 grams soft butter
For the filling
200 grams soft butter
750 grams Quark
150 grams grated Emmentaler cheese
1 finely chopped onion
1 pressed garlic clove
salt
freshly ground peppers
hot ground paprika

Preparation steps

1.

For the bread, stir yeast in milk until smooth. In a mixing bowl, knead flour, egg, salt, butter and yeast mixture to an elastic dough using a stand mixer fitted with a dough hook. Cover dough and let rise in a warm place for about 45 minutes. Knead dough well on a floured surface. Place dough in a greased springform pan let stand for about 15 more minutes. Preheat oven to 180°C (approximately 350°F).

2.

Bake bread for 25-30 minutes, remove from oven and let cool.

3.

Cut cooled bread twice crosswise into three layers.

4.

For the filling, mix butter, quark, Emmentaler cheese, onion and garlic until creamy and season with salt, pepper and paprika. Divide filling into 3 equal portions. To tint filling, stir turmeic into one portion for a yellow tint. Stir tomato paste into one portion of filling for a red tint. Stir chopped herbs into remaining filling for a green tint. Spread yellow filling over bottom bread layer and top with middle bread layer. Spread red filling over middle bread layer and top with top bread layer. Spread green filling over top bread layer. Garnish bread with egg, cherry tomatoes and flowers to serve.