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- Recipes
- grill
- Bread twists
Bread twists
Nutrition facts per serving:
- Energy in kcal about 568
- Fat about 19g
- Carbohydrates about 90g
- Protein about 16g
This is needed
This is needed
for 4 people
Dough
- 1.5 tsp salt
- 3.25 dl water
- 500 g white flour
- 0.5 tbsp dried oregano
- 1 tbsp rosemary, finely chopped
- 0.25 cube yeast
- 2 tbsp olive oil
Bread twists
- 3 tbsp water
Dip
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- 0.5 tsp lemon juice
- 0.25 tsp salt
- 100 g roasted peppers in oil, drained
- 40 g crème fraîche
- 20 g walnut kernels
- a little pepper
And that's how it's done
And that's how it's done
Dough
Mix the flour, rosemary, oregano, salt and yeast in a bowl. Add the water and oil, knead to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 hr. On a lightly floured surface, roll out the dough to a 25 x 38 cm rectangle.
Bread twists
Cut the dough lengthwise into 4 strips, brush with a little water. Wrap one strip of dough loosely around each stick.
Charcoal/gas/electric grill: Grill the bread twists over/on a medium heat (approx. 180 °C, for approx. 12 mins. all over, allow to cool a little.
Dip
Toast the nuts in a frying pan without any oil until golden brown. Puree the nuts, preserved peppers and lemon juice. Mix in the crème fraîche, season and serve with the bread twists.
