RECIPES BAKERY
Multi-grain roll with Katiki Domokou cheese and Smoked Turkey Fouantre
INGREDIENTS
For the rolls
- 900 gr. Polikarpo flour
- 100 gr. Rekor Friganias flour
- 20 gr. salt
- 25 gr. yeast
- 35 gr. raisin syrup
- 20 gr. colored margarine
- 600 gr. water
- sunflower and sesame seeds for the decor
For the filling
- 40 gr. Katiki Domokou or cottage cheese
- baby spinach leaves
- roasted Florini red pepper (jarred)
- 1-2 halved slices of
- smoked turkey Fouantre
- Some olive oil
INSTRUCTIONS
For the rolls
- Mix all the ingredients together for 3 minutes on the 1st speed and for 6 - 7 minutes on the 2nd speed
- Allow the dough to rest for 10-15 minutes
- Cut dough into 150 gr. pieces and mold into desired shape, either round or loaf
- After coating with sunflower and sesame seed mix, place on baking tray and then in the fermentation chamber for 30 - 40 minutes
- Bake at 200°C for 20 minutes (we can create steam if desired)
For the filling
- Cut the bread open using the proposed technique without cutting right through
- Spread the Katiki Domokou on both sides (not more than 40 gr.) and add the spinach leaves
- Chop the roasted Florini red pepper and place lengthwise on the spinach
- Finally, add the smoked turkey Fouantre lengthwise and drizzle with olive oil
- Place the sandwich in the display
THE FLOURS OF THE RECIPE
Fine Flour
Multi-grain roll with Katiki Domokou cheese and Smoked Turkey Fouantre
INGREDIENTS
For the rolls
- 900 gr. Polikarpo flour
- 100 gr. Rekor Friganias flour
- 20 gr. salt
- 25 gr. yeast
- 35 gr. raisin syrup
- 20 gr. colored margarine
- 600 gr. water
- sunflower and sesame seeds for the decor
For the filling
- 40 gr. Katiki Domokou or cottage cheese
- baby spinach leaves
- roasted Florini red pepper (jarred)
- 1-2 halved slices of
- smoked turkey Fouantre
- Some olive oil
INSTRUCTIONS
For the rolls
- Mix all the ingredients together for 3 minutes on the 1st speed and for 6 - 7 minutes on the 2nd speed
- Allow the dough to rest for 10-15 minutes
- Cut dough into 150 gr. pieces and mold into desired shape, either round or loaf
- After coating with sunflower and sesame seed mix, place on baking tray and then in the fermentation chamber for 30 - 40 minutes
- Bake at 200°C for 20 minutes (we can create steam if desired)
For the filling
- Cut the bread open using the proposed technique without cutting right through
- Spread the Katiki Domokou on both sides (not more than 40 gr.) and add the spinach leaves
- Chop the roasted Florini red pepper and place lengthwise on the spinach
- Finally, add the smoked turkey Fouantre lengthwise and drizzle with olive oil
- Place the sandwich in the display