Gluten-free Bolognese roll
Sourdough meat roulade suitable for celebrations.
Ingredients
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Dough
- 400 g Bread mix white Liana
- 240 ml water
- 150 ml lukewarm water (for yeast)
- 50 ml olive oil
- 20 g of yeast
- 1 KL sugar
- 1 tsp salt
Filling
- 400 ml minced meat
- 100 g of hard cheese
- 1 onion
- 2 tbsp tomato puree
- 2 KL Provençal pepper
- 1 KL dried garlic
- 1 KL ground black pepper
- 1 tsp salt
For rubbing
- an egg
- sea salt
- Provençal pepper
- olive oil
- Liana rice flour for sprinkling
- Mix yeast and sugar in 150 ml of lukewarm water and leave to ferment for 15 minutes.
- Put the other ingredients in a food processor and add the leavened yeast. We process the dough, lightly coat it with olive oil and let it rise in a warm place for 60 minutes.
- For the filling, fry the onion in a little oil, add the meat, tomato puree, season and simmer for 15 minutes.
- Shape a loaf on a floured work surface and roll out a rectangle. Spread evenly with the cooled meat filling, sprinkle with grated cheese and roll into a roll.
- Line a rectangular bread form with baking paper and place the roll. Let it rise for another 20 minutes.
- Before baking, brush with a beaten egg, sprinkle with Provençal pepper, sea salt and bake for 40 minutes in a heated oven at 180°C.
A good tip:
The width of the roll depends on the size of the form.
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Ingredients
Add to cart
Print recipe
Share on Facebook
Dough
- 400 g Bread mix white Liana
- 240 ml water
- 150 ml lukewarm water (for yeast)
- 50 ml olive oil
- 20 g of yeast
- 1 KL sugar
- 1 tsp salt
Filling
- 400 ml minced meat
- 100 g of hard cheese
- 1 onion
- 2 tbsp tomato puree
- 2 KL Provençal pepper
- 1 KL dried garlic
- 1 KL ground black pepper
- 1 tsp salt
For rubbing
- an egg
- sea salt
- Provençal pepper
- olive oil
- Liana rice flour for sprinkling
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