Usuba
Sandwiches with Rye-Wheat Bread
A hearty summer dish with a crispy filling. Homemade bread with seeds and herbs pairs well with fresh vegetables, salami, and a sweet and sour sauce. The rolls are soft inside and crispy outside.
- Prep
- 120 min
- Cooking
- 40 min
- Total
- 160 min
- Standard serving
- 158.4 g
Ingredients
Total 14- Rye flour
31.25 g≈ 4 tbsp - Wheat flour
31.25 g≈ 4 tbsp - Dry yeast
1.38 g - Sugar
1 g≈ 1/4 tsp - Salt
to taste - Water
37.5 ml≈ 2.5 tbsp - Sunflower seeds
to taste≈ 1/3 tsp - Herbes de Provence
to taste≈ 1/2 tsp - Green Salad
12.5 g≈ 3/4 stalk - Sweet pepper
19.5 g - Pickled cucumbers
to taste - Chicken egg
6.5 g - Salami
12.5 g≈ 3/4 slice - Sweet and Sour Sauce
to taste
Instructions
- 1
Step 1
Pour warm water into a bowl, add yeast, sugar and salt. Let the yeast activate.
- 2
Step 2
When the yeast starts to foam, sift both flours, add Provençal herbs and sunflower seeds.
- 3
Step 3
Knead the dough and let it rise in a warm place.
- 4
Step 4
When the dough has doubled in volume, knead it well and let it rise again.
- 5
Step 5
Form small buns and place them on a baking tray lined with parchment paper, spacing them apart — they will increase in size.
- 6
Step 6
Bake the bread at 180 °C for about 30 minutes until golden brown.
- 7
Step 7
Let the buns cool completely.
- 8
Step 8
Cut the buns in half. Inside, place green salad leaves, sweet pepper slices, pickled cucumber, a slice of boiled egg, salami, and sweet and sour sauce.
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