- 470 g Küchenmeister Spelt Flour T630
- 50 g sugar
- 1/2 tsp. salt
- 1 pck. active dry yeast
- 120 ml milk
- 120 ml water
- 4 tbsp. butter
- 1 egg
- 115 g butter
- 3 garlic cloves
- Chia seeds
- Fresh rosemary
- Sesame seeds
- Cheese e.g alpen cheese, gouda, cheddar
- Parmesan and black pepper
Combine together 250g of flour with the sugar and yeast and create a well in the middle. In a pot, over a medium heat melt the butter with the milk and water. Remove the pot from the stove and stir in the egg. Pour the liquids into the dry ingredients and mix until combined. Now add another 125 g of flour and the salt, and knead until a smooth and elastic dough forms. You may need to add a little bit more flour depending on the stickiness of your dough. Place the dough in a greased bowl, cover it with plastic wrap or a clean tea towel, and leave it to rise for 1 hour in a warm place. Alternatively you can refrigerate the dough overnight.
For the coating: Mince the garlic until very fine. Melt the butter and stir in the minced garlic. Place your toppings into different bowls.
Grease a bundt pan with butter. Punch the air out of the dough and briefly knead it on a floured work surface. Divide the dough into ca. 40 pieces, and roll each piece into a small ball. Dip a ball in the butter and garlic mixture and then roll it in the desired coating. Continue doing this until each ball is dipped and coated. Arrange the dough balls in the bundt pan so the various toppings are alternated.
Cover the party bread with plastic wrap, or a clean tea towel, and leave to rise for another 30 minutes.
Preheat the oven to 180°C. Bake the party bread for ca. 25-30 minutes or until the top is dark golden brown. Remove the bread from the oven, cool for 10 minutes in the pan, before carefully inverting it onto a serving place.