Garlic and Vegetable Bread Recipe
Garlic and Vegetable Bread
Flavors of Switzerland
Total time: more than 2 hours

Rising time: 30 + 30 minutes
Cooking time: 1 hour


Difficulty: Average
- 28-30 cm (12") loaf pan
- parchment paper for the pan

- 500 g (18 oz.) flour
- 1 tsp. salt
- 1/2 cake fresh yeast (about 21 g, 3/4 oz.) crumbled
- about 300 ml (1 1/4 cups) milk

- 1 clove of garlic, pressed
- 1 onion, sliced into rings
- 150 g (5 oz.) carrot, grated on a rosti grater
- 150 g (5 oz) kohlrabi, grated on a rosti grater
- butter for braising
- salt
- freshly ground pepper
- 200 g (7 oz.) Gruyere, grated on a rosti grater
- 1/2 bunch parsley, chopped

- a little milk
- 2 Tbsp. mixed seeds (e.g., sesame, poppy, sunflower)
  1. Dough: Combine the flour and salt and form a well in the center. Dissolve the yeast in a little milk. Pour into the well with the remaining milk. Knead to form a smooth dough. Cover and let rise until doubled in volume.
  2. Filling: slowly cook the vegetables in butter; season. Let cool. Mix in the cheese and parsley.
  3. Roll the dough out to a 32 x 40 cm (13 x 16") rectangle on a lightly floured surface. Spread the filling over the lower two-thirds of the dough. Roll up and press down the edges to seal well. Place in a parchment-lined loaf pan, cover and let rise again for about 30 minutes.

Finishing and baking

  1. Brush the top of the loaf with milk; sprinkle with the seeds.
  2. Bake for 40-50 minutes in the lower part of a preheated 200° C (400° F) oven.
  3. Let cool slightly in the oven.
  4. Turn the bread out of the pan onto a rack and let cool completely.
More recipe ideas

Collaboration: Fédération des producteurs de lait FPL

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