Ingredients
- 1 Kg of white spelled flour
- 250 g fresh cream plus a little
- 250 g fontina
- 50 g grated cheese
- 50 g crust of clean grated cheese
- 40 g fresh brewer's yeast
- 30 g poppy seeds
- 30 g sunflower seeds
- 30 g pumpkin seeds
- 4 egg yolks
- 4 eggs
- honey
- butter
- salt
- pepper
For the grand cheese bread cake recipe, beat the egg yolks and 2 eggs. Mix the cream with 250 g of water and let it cool on the fire, then add 50 g of honey, baking powder and eggs and mix; pour everything into a planetary mixer with the spelled flour and 30 g of salt and knead until you get a soft mixture.
Collect the dough in a ball, place it in a bowl, cover and let rise for 1 hour. Cut the fontina into pieces and blend with 2 eggs, grated cheese and freshly ground pepper.
Cut the cheese crust into tiny cubes and mix with the mixture. Mix poppy, sunflower and pumpkin seeds. Grease a hinged mold (ø 28 cm) and sprinkle the bottom with a handful of seeds. Flour the work surface and roll out the dough with a rolling pin, obtaining a rectangle half a centimeter thick. Brush it with a little cream and spread the cheese mixture along the long side. Roll up the pasta on the cheese and cut it in half lengthwise and then into 15-18 cm loaves. Roll them up creating «swivels and place them in the hinge mold. Wet the top of the «swivels with a little water and cream, sprinkle them with the rest of the seeds and let them rise again for 25-30 minutes. Bake at 180 ° C for 35 minutes.
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