Garden-topped Fresh Wheat Bread with Savory Cream Fillings
Nutritional values
(Percentage of daily recommendation)
| Calorie | 5,367 cal. | (256 %) | ||
| Protein | 242 g | (247 %) | ||
| Fat | 325 g | (280 %) | ||
| Carbohydrates | 363 g | (242 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 76.7 g | (256 %) |
| Vitamin A | 5 mg | (625 %) | ||
| Vitamin D | 8.9 μg | (45 %) | ||
| Vitamin E | 29 mg | (242 %) | ||
| Vitamin K | 311.7 μg | (520 %) | ||
| Vitamin B₁ | 4.6 mg | (460 %) | ||
| Vitamin B₂ | 6.7 mg | (609 %) | ||
| Niacin | 99.1 mg | (826 %) | ||
| Vitamin B₆ | 5.6 mg | (400 %) | ||
| Folate | 2,696 μg | (899 %) | ||
| Pantothenic acid | 23.4 mg | (390 %) | ||
| Biotin | 271.7 μg | (604 %) | ||
| Vitamin B₁₂ | 13.7 μg | (457 %) | ||
| Vitamin C | 358 mg | (377 %) | ||
| Potassium | 7,834 mg | (196 %) | ||
| Calcium | 3,590 mg | (359 %) | ||
| Magnesium | 1,058 mg | (353 %) | ||
| Iron | 37.5 mg | (250 %) | ||
| Iodine | 123 μg | (62 %) | ||
| Zinc | 36.2 mg | (453 %) | ||
| Saturated fatty acids | 197.7 g | |||
| Uric acid | 1,099 mg | |||
| Cholesterol | 1,240 mg | |||
| Complete sugar | 84 g |
Ingredients
- 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
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).
Bake bread for 25-30 minutes, remove from oven and let cool.
Cut cooled bread twice crosswise into three layers.
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.
