This was suppose to be two short or one long baguette especially made for the green feta cream. I didn’t want to make an delicious cream and spread it on boring toast. Did you? So I rummaged through my desk, located my notebook with my foolproof recipes and found a baguette recipe but I couldn’t resist to make changes.
I came out with a wheat-rye bread because I was keen of something stronger in flavor to support the salty taste of the feta cream. The dough for baguettes is protected by French law, no kidding, that means only (all-purpose) wheat flour is allowed to be used. I used rye flour so I am a petty crook or better I won’t call it baguette. Don’t mess up with the French Food Court of Law (no they don’t have anything like that in France). However until now the baguette shape is not protected and so feel free to let your wheat-rye bread look like a baguette and just give it another name.
If you are looking for another bread recipe give the carrot-poppy seed-oat-bread a try.
This time I used plain yoghurt for the green feta cream because I had it on the hand. But I prefer the firmer consistence of a greek yoghurt or if you don’t care for calories, you should use cream cheese and a splash of milk. How ever with all this feta cheese it isn’t lean… but almost healthy.
The green pepper can be prepared a day in advance, they have to chill anyway. I like to roast them on the grill which is faster, if the grill is already preheated.
The green feta cream can be stored in a airtight container in your fridge for at least a week. Try it with potatoes and as a dip for veggies.
makes also a great bruschetta bread
3 teaspoon dry yeast
1 teaspoon sugar
100 ml lukewarm water
Mix everything and let steep for a few minutes. Meanwhile measure the remaining ingredients into your mixing bowl:
300 g / 2 1/2 cups all-purpose flour
200 g / 1 1/2 cups whole grain rye flour (I used Arrowhead Mills organic rye flour)
1 teaspoon salt
1 tablespoon extra virgin olive oil
200 ml lukewarm water
The yeast and water mix should show some bubbles that proofs that the yeast is still active.
Add everything together and knead with your hands or use a dough hook and a stand mixer. Cover and let stand for 45 minutes.
Now the dough should have nearly doubled. Knead again with your hands on a flour covered counter in your kitchen for about 3-5 minutes and add some more flour if the dough seems too wet. Form two baguette shapes, put them on a baking sheet lined with parchment paper and let rest for 30 minutes. Heat the oven to 430 F / 220 C. Make some cut on the top and bake for about 30 minutes. Let cool on a rack.
2 minced garlic cloves
2 green bell peppers
240 g / 1 cup plain yoghurt (see note above)
250 g feta cheese
1 small green chili pepper or 1/2 teaspoon Tabasco green pepper sauce
1 teaspoon fresh rosemary
about 8 fresh basil leaves
Heat your oven to 430 F / 220 C. Halve lengthwise and seed the green bell peppers. Place them with the cut side down on a backing sheet. Roast the peppers until tender and brown in spots, this will take about 30-40 minutes. Let cool on the baking sheet than peel.
Crumble the feta cheese. Dice the chili pepper, if you like it hot, use the seeds. Put everything in a beaker or other deep dish and mix it by using a hand blender or use a food processor until you got a smooth cream. Let stand in the fridge for 1 hour.