Stuffed herb bread with olive tapenade

Ingredients

Directions

1. 1

   Wash the parsley and thyme, shake dry and chop the leaves finely. Set aside 1 teaspoon of herbs for the tapenade. Dissolve yeast in 350 ml lukewarm water. Mix flour and salt and add to the yeast water. Add the olive oil and parsley and mix quickly with the dough hooks of the hand mixer to a soft dough. Put the dough into a bowl at least twice the size of the dough and let it rise covered in a warm place for about 4 hours

2. 2

   Clean, peel and roughly grate the carrots and turnip. Roast pine nuts in a pan without fat. Take them out and let them cool down. Place the soft dough on a well floured work surface (do not knead the dough, so that the air remains in the dough!) Form 2 rectangles (approx. 15 x 28 cm) with plenty of flour. Spread the grated vegetables and pine nuts on the rectangles, leaving about 1.5 cm free at the edges. Roll up the dough from the long side, twist it and place it next to each other on a baking tray (32 x 39 cm) lined with baking paper. Let the bread rise for another 30 minutes. Bake in the preheated oven, 2nd shelf from below (electric oven: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 35-45 minutes. Let cool down on a cake rack

3. 3

   Meanwhile pit Kalamata olives. Put capers, green and black olives into the mixing bowl of a food processor. Add lemon juice, mustard and other herbs and chop everything into small pieces, but not too fine. Finally mix in olive oil, season with salt and pepper

4. 4

   waiting time approx. 4 1/4 hours