How do you store whole grain bread with kimchi and melted comté?

Name: Whole grain bread with kimchi and melted comté
Cook time: 60 min
Total time: 1 h
Yield: 4P
Ingredients: Whole grain bread:; 800 g 6-grain whole wheat flour, plus extra for dusting; 0.5 packet of dry yeast; 14 g salt; 500 ml water, at room temperature; 2 tablespoons sunflower seeds, pumpkin seeds, flax seeds…to taste; Toppings:; 1 jar of kimchi; 300 g comté cheese

Bread: Let the bread cool completely. Store it in an airtight bag or bread box at room temperature. It will stay fresh for 3-4 days. For longer storage, you can slice the bread into portions, wrap them in plastic, and freeze. It will keep well in the freezer for up to 3 months. Kimchi and Cheese: Kimchi: Store in the original, sealed packaging in the refrigerator. It will remain good there for several months. Grated Comté: In a well-sealed container in the refrigerator, it is good for up to 1 week. Reheating: Toast the frozen slices of bread directly in a toaster or fry them in a pan with a little oil. Then add fresh kimchi and grated comté and place under the grill until the cheese melts.

Whole grain bread with kimchi and melted comté

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60min + 1h45 resting and baking

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Homemade whole grain bread with kimchi and melted comté. A simple, flavorful recipe for the weekend.

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Ingredients

What do you need?

Quantity: 4P

Whole grain bread:
800 g 6-grain whole wheat flour, plus extra for dusting
0.5 packet of dry yeast
14 g salt
500 ml water, at room temperature
2 tablespoons sunflower seeds, pumpkin seeds, flax seeds…to taste

Toppings:
1 jar of kimchi
300 g comté cheese

Preparation method

How do you make this?

Mix water, yeast, and salt together. Let it sit for a moment. Put the flour and salt in a large bowl or in the bowl of your food processor. Stir briefly with a fork. Add the water mixture and knead by hand or for at least 10 minutes with your hook attachment. Let it rest for 30 minutes to 1 hour under plastic wrap.

Now we are going to fold the dough. No worries, you’ve folded plenty of T-shirts, you can do this too. Flatten the dough with both hands. Scrape the sides loose with a spatula. Now fold the top, then the bottom, and then the two sides back in. Let it rest for 15 minutes.

Now shape the dough into a ball, using some flour. The dough is a bit sticky, but ignore that and just continue. Put the pumpkin and flax seeds on a plate, lightly rub the dough ball with some water, and then press the dough into the flax and pumpkin seeds.

Place the seed-topped dough on a baking sheet lined with parchment paper. Cover with a clean towel and let it rest for 45 minutes.

Preheat the oven to 210 °C. Bake for 40 minutes in the oven at 210 °C. Let cool.

Grate the comté cheese.

Cut thick slices of bread, toast them in the toaster or fry them in a pan with some olive oil or butter.

Top with some pieces of kimchi and then a good heap of grated comté cheese.

Place in the oven under the grill until the cheese is nicely melted.

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