Sunflower Seed Rye bread Slices with Salmon and Wasabi Cream Cheese

A satisfying savoury snack, these thinly sliced rye and wholemeal bread fingers are topped with a well-seasoned combination of wasabi cream cheese, slivers of smoked salmon and pickled ginger, and microherbs.

RECIPE INFO

Serves 6

Preparation Time
min

Cook time
min

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Cook's NoteTake the time to allow the dough to properly prove to greatly improve the texture.
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INGREDIENTS

For the bread dough:

  • 400g rye flour, plus extra for dusting
  • 400g wholemeal flour
  • 12g sachet instant yeast
  • 2 tsp salt
  • 3 tbsp honey
  • 5 tbsp sunflower seeds
  • 30g mixed breakfast seeds (sunflower, pumpkin, linseeds)

For the topping:

  • 250ml cream cheese
  • zest and juice of 1 lime
  • ½ tsp castor sugar
  • 1 tsp olive oil
  • 1 tbsp wasabi paste
  • salt and freshly ground black pepper
  • 120g smoked salmon slivers
  • 20g pickled ginger
  • 20g punnet of microherbs

METHOD

Preheat oven to 200˚C.

Place the rye and wholemeal flours, yeast and salt in a large mixing bowl and create a well in the centre. Combine 2 tbsp of the honey with 540ml lukewarm water. Gradually pour into the dry ingredients and mix to form a soft dough. Turn out onto a lightly floured surface and knead for 10 minutes. Place in a large oiled bowl, cover with a damp dish towel and allow to prove in a warm spot for 1 hour.

Remove from the bowl, sprinkle the sunflower seeds over the dough and knead for a further 2 minutes until well combined. Shape inside a large cast-iron casserole dish, cover with the lid and allow to prove for a further 40 minutes. Remove the lid and bake for 25 minutes. Remove from the oven, brush the top of the loaf with the remaining tablespoonful of the honey and sprinkle generously with the mixed seeds. Return to the oven for 10 minutes. When done, the loaf should sound hollow when tapped on the underside. Turn the bread out of the casserole and cool on a wire rack for 20 minutes before slicing.

To make the topping, combine the cream cheese with the lime zest and juice, sugar, olive oil and wasabi paste, and generously season to taste with salt and black pepper. Spread a thin layer of cream cheese on thinly sliced rye bread, top with slivers of salmon and pickled ginger, and garnish with microherbs.

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