Prep: 30 mins,
Cooking: 45 mins
Stuff rye bread with whole leeks, biltong and cheese and stud the bread with whole garlic cloves. Serve with butter and extra biltong.
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Ingredients (14)
bread | |
4x250 | rye flour |
500 ml | flour — wholewheat |
10 ml | salt |
15 g | Superbake Instant Yeast |
30 ml | oil |
5 ml | honey |
500 ml | water — lukewarm |
STUFFING
6-8 | leeks — whole |
100 g | biltong — thinly sliced |
200 g | gruyère cheese — broken into pieces |
garlic — butter | |
4 | garlic — cloves, crushed |
45 ml | butter 6-8 garlic cloves, unpeeled |
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