Sauerkraut Bread
Ingredients
- For the dough
- 10 grams fresh Yeast
- 300 grams Spelt flour
- 1 tsp salt
- 1 Tbsp sunflower oil
- Pastry flour (for kneading)
- For the topping
- 400 grams Sauerkraut (prepared)
- 2 Tbsps sunflower oil
- salt
- freshly ground peppers
- 2 bay leaves
- 200 grams Smear-ripened cheese (romadur)
- 100 grams grated Gouda
- 1 tsp Caraway
- 80 grams Pumpkin seed
Preparation steps
For the dough: Dissolve yeast in about 125 ml (approximately .5 cup) of warm water. Stir in flour, salt and sunflower oil. Knead until dough is smooth. Add a little flour or water as needed. Shape dough into a ball, cover and let rise in a warm place for about 1 hour.
Preheat the oven to 200°C (approximately 400°F).
Squeeze liquid from sauerkraut.
Roll out dough on a floured surface, about the size of the baking sheet. Line the baking sheet with parchment paper and place dough on it. Brush oil onto dough, leaving a 2 cm (approximately 3/4 inch) wide margin. Season with salt and pepper. Add sauerkraut and bay leaves. Bake for 20 minutes.
For the topping: Slice cheese. Remove bread from oven and sprinkle cheese, cumin and pumpkin seeds onto bread. Return to oven and bake for another 20 minutes.
Remove, slice and serve.
