Small sandchwiches of goat's cheese and mint on aniseed bread
Difficulty: | 4 people | 2 H 50
Preparation time : 2hr50 (cooking : 20 min, letting stand : 2h)
2 logs of plain goat’s cheese
500g flour T65
250g multigrain flour with seeds (organic food store)
1/2 tbsp. salt
1 tbsp honey
1 teaspoon baker’s yeast
2 tbsp anise seeds
1 sprig of mint
salt, pepper, olive oil
Combine the water, milk and honey and warm slightly for a few seconds in the microwave. Add the yeast to the mixture, stir rapidly and cover for a few minutes. In a large bowl, mix the flour and salt. Make a well. Stir the warm mixture and pour into the centre of the well. Add the anise seeds.
Work quickly without kneading. The dough should remain soft and slightly runny
Sprinkle the dough with flour, cover with a clean cloth and leave to rise in a warm place away from draughts for 1hr 30 mins.
Sprinkle flour on the worktop and turn the bowl over in one quick movement. Dust the dough well with flour and cut into portions of equal size. Place on a baking sheet lined with greaseproof paper and let stand again for 30 minutes. Preheat oven to 210 ° with a bowl of water.
Bake the bread rolls for about 15 minutes.
Once the rolls are cooked and cooled, cut them in half lengthwise. Place a little olive oil on the bread, spread it roughly with a good piece of goat’s cheese, add seasoning and a few leaves of mint.