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Grilled bread with arugula

Pure spelt-wheat-rye bread with tomatoes, filled with arugula-lime butter

Yield

pieces of 400 g

Scheduling

Preparation: 170 minutes

Proofing: 17 hours

Baking time: 30 minutes/230°C dropping

Nutritional values (100 g or 100 ml)

energy: 1'130 kJ/270 kcal;

fat: 9.5 g, of which saturated 5.3 g;

carbohydrates: 38 g, of which sugars 1 g;

protein: 6.9 g; salt 1.8 g

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Ingredients

Yield Recipe

Tomato-Bürli bread dough, long-leavened

3'500 g

wheat flour 1100

5'000 g

pure spelt flour 720

1'500 g

rye meal, fine

6'750 g

water

2'500 g

tomato pulp (canned)

200 g

baker’s yeast

5'500 g

proofed dough

300 g

table salt
add towards the end of the mixing time and knead the dough until a nice gluten structure is built

Arugula-lime butter

1'055 g

butter, liquid

740 g

arugula
finely purée together with the liquid butter

1'585 g

butter, soft

85 g

table salt

20 g

tabasco red

30 g

lime zest

265 g

lime juice
beat everything in a mixer until frothy

Additional ingredients

520 g

fine semolina
(for dusting)

380 g

coarse rye meal
(for the surface)

190 g

wheat flour 720
(for dusting the baskets)

Production

Tomato-Bürli bread dough, long-leavened

Proofing: Leave to proof for 60 minutes at room temperature, stretching and folding once. Then leave to proof overnight in the refrigerator at 0–5°C.

Before processing: Remove the dough from the refrigerator and allow to acclimatize at room temperature for approx. 3 hours.

Processing

Cut the dough into 400 g pieces and place on boards sprinkled with rye meal. Leave to proof for 20–30 minutes. Twist the dough pieces and place them in a ring shape in dusted proofing baskets.

Piece proofing: 30 minutes

Baking

Turn the dough wreaths onto loading devices and bake in a hot oven with steam as ready-to-bake products.

Arugula-lime butter

Pour the foamy arugula-lime butter into cannel molds without air pockets and freeze. Then remove from the molds and cut into 5 g slices.

Filling

Once cooled, make 12 vertical cuts so that the bread still holds together. Place a slice of frozen arugula-lime butter into each cut in the tomato-Bürli bread.

Tip: Pack the bread in fresh baking bags and include baking instructions for the grill/oven. Sell the bread frozen. Customers can bake the bread themselves and enjoy it warm as an appetizer or side dish with grilled food.