Stuffed Chlorella Braid
PORTIONS
2 medium braids
PREPARATION
30-45min
LEAVENING
2h
BAKING
45min
Ingredients
- 500g flour 0
- 5g Chlorella powder
- 300ml water
- 15g brewer’s yeast
- 15g salt
- 50g extra virgin olive oil
- 10g sugar
Preparation
Step by Step
Step 1
Dissolve the yeast and sugar in a little lukewarm water. Pour the flour with the Chlorella powder into a bowl, add the dissolved yeast and water a little at a time, then oil and salt.
Stir for at least 10-15 minutes until the dough is soft and smooth. Form into a ball and leave it to rest until doubled in volume, covered in a tempered place (1-2 hours).
Step 2
After rising, divide the dough into three pieces to be rolled out with a rolling pin into rectangle shapes.
Brush a thin layer with tomato pulp, then add capers, sliced olives, oregano, cheese slices and other ingredients as desired.
Step 3
Roll them onto themselves, taking care that the filling does not come out, and close at the ends.
Weave them together into a large braid, which is then brushed with milk or egg white.
Leave to rise for another approx. 45 minutes.
Step 4
To obtain browning and crunchiness on the surface, brush with vegetable milk or egg white and add hazelnuts to taste.
Bake in the oven at 200° for about 45 minutes.
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