Junior chef
Utensils
Apron
baking paper
Bowl
Cooking spoon
Cutter
Knife
Measuring cup
Oven mitts
Pan
Paring knife
Sieve
Tablespoon
Teaspoon
Timer
Cutting board
Kitchen scales
Cooling rack
Ice cream scoop
One cake tin (approx. 25 cm in diameter)
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
To prepare
Line the cake tin with baking paper
Linseeds
Place the water and Linseeds in a pan, bring to the boil. Remove the pan from the heat, allow to absorb for approx. 30 mins.
Dough
Mix the flour and salt in a bowl. Crumble in the yeast. Add the water, honey, and oil. Sift the flaxseeds, add, mix, and knead by hand to form a smooth, soft dough. , shape the dough on a lightly floured surface into a roll, place it in the prepared tin, cover and leave to rise at room temperature for approx. 1 hr. until doubled in size.
To bake
Approx. 30 mins. in the lower half of an oven preheated to 200 °C. Remove from the oven, allow to cool slightly, remove from the tin and leave to cool completely on a rack.
Open-face sandwiches
Slice the bread into 16 slices, stir the cream cheese until smooth, spread on the bread slices. Slice the cucumber into approx. 5 mm thick slices, use a cutter to cut out hearts from the cucumber slices, each approx. 3 cm in diameter, and arrange them in a cloverleaf pattern on the bread slices. Serve the cut-out cucumber slices as a garnish.
| Prepare: | Bake the bread approx. 1 day in advance, store wrapped in foil. |
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