With home-baked rye bread
Cheese in the bread
Anyone can buy rye bread. Bake your own is announced! and served with melt-in-the-mouth cheese ... a pleasure
Ingredients / Shopping
For 4 large rye bread rolls
200 g rye (whole)
300 g flour type 550
260 g of water lukewarm
1 cube of yeast
1 go TL salt
1 go TL sugar
more spices of your choice
Hot cook cheese
200 g Harzer Roller with caraway
0.1 l pearl / white wine
4 turns of pepper from the mill
100 g cream cheese
Preparation and tip
Buy at the bakery or bake yourself.
Mince the rye for 45 seconds in a blender. Work with the remaining ingredients to make the dough. Form the dough into balls the size of a few hands, place in greased, floured cocottes and place in a preheated oven at 220 ° C for approx. 22 minutes. Bake bottom heat.
Hollow out the bread rolls in the middle.
Dice the resin pieces roughly and mix with all other ingredients over a low to medium heat to a warm, smooth mass. Caution: lightly light, so keep stirring. Hot fill in the hollowed rolls, spoon with marinade, serve!
Event tip: keeping warm in a bain-marie.