Superfood Sandwiches

Preparation with the Einkorn Bread Baking Mix

Einkorn Bread Sandwich:

1. Open the freshness seal of the Einkorn bread baking mix, put it into a bowl, add 430 ml of lukewarm water (see water line in the can), and knead the dough by hand, with a food processor, or with a Thermomix for approx. 3 minutes.
2. Cover the dough and let it rest in the bowl at room temperature (approx. 24 °C) for approx. 45 – 60 minutes.
3. Flour the work surface and, if available, a proofing basket.
4. Place the dough on the floured work surface and fold it from the edges towards the center using a dough scraper. Shape it into a round and place it seam-side down into the proofing basket or onto a baking sheet lined with parchment paper.
5. Lightly flour the dough and let it proof, covered, in a warm place (approx. 24 °C) for approx. 60 minutes.
6. Preheat the oven to 230 °C (top/bottom heat) 40 minutes before the end of the resting time.
7. Turn the dough onto a baking sheet lined with parchment paper or onto a bread baking stone.
8. Score the dough on top with a sharp knife or blade. Important: the cuts must be deep enough so that steam can escape easily. Here you can let your creativity run wild and create patterns!
9. Bake at 230 °C for 15 minutes, then reduce to 190 °C and bake for another 30 minutes until done.
10. Remove from the baking sheet & let cool completely on a wire rack.

Spread & Assemble Sandwich:

1. Finely purée the pre-cooked red beets. Mix with the quark. Season with salt, pepper, and a little chili and paprika powder.
2. Wash, clean, and slice the zucchini finely, or grate it.
3. Heat olive oil in a pan, fry the zucchini slices on both sides. Season with salt and pepper.
4. Wash and clean the bell pepper, cut into fine strips. Wash the parsley and remove the stems.
5. Place eight slices of ancient grain bread. Spread the red beet and quark mixture evenly. Top with bell pepper and zucchini strips, parsley, some pomegranate seeds, and sprouts. Stack the slices of bread, cut in half, and serve.