This gluten-free showpiece of a bread pairs wonderfully with soups, tapas, as a snack, or for gatherings. The combination of extra mature cheddar with its strong flavor and the fresh note of thyme is simply superb.
Main INGREDIENTS
- Bread & Cereals
- Cheese
Ingredients
Method
Ingredients
For the Dough:
- 400 g gluten-free bread mix - Schär
- 100 g gluten-free wholegrain flour - Schär
- 20 g FiberHUSK
- 10 g dry yeast
- 2 tsp salt flakes
- 2 tsp baking powder
- 3 dl lukewarm water
- 1 dl lukewarm kefir
- 2 eggs
Filling:
- 100 g extra mature cheddar, finely grated
- 3 tbsp fresh thyme
- A little olive oil
Thyme Oil:
- 3 garlic cloves – peeled
- 3 small sprigs of thyme
- Olive oil
- Salt flakes
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Method
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1Whisk the FiberHUSK together with 2 dl of lukewarm water using a fork and let it sit to form a gel while you prepare the other ingredients.
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2In a bowl, whisk together 1 dl of lukewarm water, kefir, and eggs.
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3Place all dry ingredients into the stand mixer bowl. Add the FiberHUSK gel and the water mixture into the bowl and mix the dough on the lowest speed until all the flour is absorbed. Increase the speed to medium-high and knead the dough for about 3 minutes, making sure to scrape down the dough from the bottom of the bowl as needed.
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4Sprinkle some flour on the counter and roll out the dough into a rectangle of about 0.5 cm thick. Sprinkle half of the cheese and thyme on top and fold the dough over itself in thirds, as if folding a letter (1/3 fold). Press the dough slightly flat and roll it out again into a rectangle, about 0.5 cm thick. Make sure to keep enough flour under the dough to prevent it from sticking to the counter.
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5Brush the dough with olive oil and sprinkle the remaining cheese on top. Scatter thyme and roll the dough into a tight log from the long side, so you end up with a long roll.
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6Cut the roll lengthwise down the middle, starting about 4 cm from the top, creating a "V" shape. Turn the filling side upward and gently press the layers together. Carefully braid the dough and finish by joining the two ends to form a wreath.
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7Grease the buffet pot with olive oil and carefully transfer the dough into it.
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8In a small ramekin, add the 3 garlic cloves, thyme, and top with olive oil. Sprinkle with some salt flakes. Brush the outside of the ramekin with some olive oil so the dough doesn’t stick. Place the ramekin in the center of the pot, allowing the dough to rise around it.
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9Cover with a lid and let the dough rise for about 45–60 minutes. Preheat the oven to 200°C (fan-assisted).
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10Once the dough has risen, place the buffet pot in the oven with the lid on and bake for 20 minutes. Remove the lid and bake for an additional 20 minutes.
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11Take the bread out of the oven and brush it with thyme oil. Let the bread cool slightly, then carefully remove the ramekin from the pot, tip the bread onto a cutting board, and enjoy warm.
