- 300 g flour
- 1 tsp salt
- 25 ml sunflower oil
- 150 ml lukewarm water
- 20 g dry yeast
- ½ tsp sugar
- 130 g Hela Würz Wunder Kräuter
- 200 g soft butter
- 1 bunch flat leaf parsley
- 2 cloves of garlic
- 200 g cream cheese
- Preheat oven to 50°C top/bottom heat.
Mix flour with salt in a large bowl. Add the oil, dry yeast and sugar. Stir sugar into the lukewarm water, let stand for 5 minutes and add slightly Add the slightly risen yeast mixture to the flour. Stir briskly and then knead for 10 minutes to form a smooth dough. Then place the dough in a lightly greased cover with a clean towel and place the dough in a warm oven to rise for about in a warm oven for about 30 minutes.
For the filling, mix 100g Hela Würz Wunder Kräuter with softened butter and one
and a clove of garlic. Wash and dry flat-leaf parsley and finely chop leaves.
Once the dough has risen, roll it out on a well-floured surface into a large rectangle
roll out into a large rectangle about 7 mm thick. Spread with herb butter and sprinkle with
sprinkle with parsley. Now cut into strips about 10 cm wide and fold these strips
like an accordion. Now place these packages one after the other on edge
in a greased and with baking paper lined loaf pan.
Heat the oven to 200°C top/bottom heat and bake the bread for about 20 minutes.
Meanwhile, for the dip, mix the cream cheese with the remaining 30g Hela Würz Wunder Kräuter,
and a clove of garlic and add to the bread while it is still warm.
bread while it is still warm.