Delicious sandwiches "from scratch" - 6 portions. The pure working time is only 40 minutes, but the total time including rest periods is 21 hours. But this adventure is worth it!
Ingredients
Rye sourdough
260 g water
20 g rye dough foot
200 g wholemeal rye flour
Cold soaker
50 g breadcrumbs
100 g water
Main dough
1 teaspoon of oil for greasing
80 g cold water
200 g strong flour
150 g wholemeal rye flour
2 ½ teaspoons salt (approx. 15 g)
2 - 3 teaspoons bread spice (optioneel)
10 g oil
2 teaspoons fennel seeds (optioneel)
Avocado puree
400 g avocado (only the flesh)
1 - 2 pinches of ground cayenne pepper
70 g onion
3 - 4 sprigs fresh coriander (leaves only)
3 - 4 sprigs fresh basil (leaves only)
10 g lemon juice
1 teaspoon salt
Mollet eggs
6 "M" eggs
850 g water
100 g lamb's lettuce
1 - 2 pinches of salt
1 dash of olive oil
6 pinches of ground black pepper for sprinkling
PREPARATION
Rye sourdough
1. Put the water in the mixing cup and programme 2 min./37 °C / speed 1. Pour the hot water into an airtight jar (capacity 1 litre).
2. Place the jar on the lid of the mixing bowl. Add the dough base and wholemeal rye flour to the pot and mix well with a fork or whisk. Cover the jar with the lid but do not seal it and leave to stand in a warm place (about 24°C) for 12 to 15 hours or overnight. Meanwhile, continue with the recipe.
Chilled Soaker
3. Place a bowl on the lid of the mixing bowl and weigh in the breadcrumbs and water. Mix well, cover with cling film and refrigerate for 12 to 15 hours or overnight.
Main dough
4. Grease a plastic container with lid (30x20x8 cm) with 1 teaspoon of oil.
5. Place the water, rye leaven, soaker, strong flour, rye flour, salt, bread spices and oil in the mixing bowl and mix 1 min 30 sek/counterclockwise/speed 5. Pour the dough into the prepared bowl and leave to rise, covered, for 1 hour. Wash the mixing bowl.
6. Place the dough on the floured work surface. Sprinkle an oval bannette with flour and 2 teaspoons of fennel seeds. Press the dough into a circle, fold the dough from the edges to the centre and press with your hands. Turn the dough over and repeat the process with the remaining edges. On the work surface, roll out the dough into an oval shape and place it rough side up on the prepared banneton. Sprinkle with flour, cover with a cloth and let rest in a warm place (about 24°C) for 3 hours. Meanwhile, preheat the oven to 250°C (heating up and down) 40 minutes before the end of the baking time, with a baking tray in the centre and a metal plate at the bottom. Prepare a cooking spray with 50 ml of water and set aside. Place a sheet of baking paper on a flat board or baking tray.
7. Place the bread on the baking sheet by flipping the banneton with a quick twist. Using a bread slicer or a very sharp knife, make a lengthwise cut in the surface of the bread.
8. Slide the baking sheet with the dough onto the preheated baking tray and quickly pour the prepared water into the metal tray. Immediately close the oven to prevent the steam from escaping and bake for 10 minutes (250°C). Be careful not to burn, then open the oven door to let the steam escape, remove the paper from the baking tray and close the oven again. Lower the oven temperature to 210°C and bake for another 30-35 minutes. Remove the bread from the oven and let it cool on a wire rack for about 20 minutes.
Avocado puree
9. Put the avocado, cayenne pepper, onion, coriander, basil, lemon juice and salt in a blender. Blend 5 sek/speed 5. Pour into a bowl, cover with cling film and refrigerate. Wash the mixing bowl.
Eggs mollet
10. Add the eggs and water to the mixing bowl and begin modus egg boiler/medium soft. Empty the mixing bowl, refresh the eggs in cold water and set aside.
11. Put the corn salad in a bowl, sprinkle with 1-2 pinches of salt and drizzle with 1 splash of olive oil. Mix well and set aside. Cut 6 slices of rye bread about 1.5 cm thick, top with 2 tablespoons of avocado puree and place a peeled egg on top. Sprinkle with ground pepper and serve with the lamb's lettuce.
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