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Dark cheese sandwiches

Delicious and nutritious sandwiches of brown flour.

Preparation time 15 minutes .. Rising 60 minutes .. Baking 10 minutes



  • instead of white flour use Waldkorn
  • in place of water use vegetable- or meat stock
  • 200 g grated cheese (Gouda, Eidam, Gruyére)
  • 5 g white pepper
  • 5 g salt


For the dough use instead of water an asparagus broth or bouillon of other vegetables. You may also use a vegetable soup as you want.

After proofing, the dough mixing in 150 grams of cheese. The rest of the cheese mix together with 5 g of white pepper and salt. Weigh out of the dough pieces of from about 35 g – 50 g and roll into balls. Press this equally flat in the cheese and place on greased baking sheet with cloth and plastic film on it.

Let rise 60 minutes. Bake after proofing, 10 minutes at 230°C (hot air oven -20°C). Let them cool after baking on the roster. You can also freeze them now.

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