Luya snake bread with yoghurt-garlic-lemon-dip
Recipe from Vegan.ch
What could be better than fresh, warm, fluffy bread combined with the juiciness and delicate flavours of Luya Garden Herbs Bio-Chunks? Especially to perfectly combine Swiss tradition and the tasteful future. Whether for the very young or the big gourmets – although…aren’t we all still a bit of a child? Everyone likes it and it’s the beginning of a new kind of super tasty nutrition.
175g Luya Bio-Chunks Garden Herbs
For the bread dough
250ml warm water
1 pack of dry yeast or 21g fresh yeast (½ cube)
1 tsp salt
1 bunch of basil (chopped)
Olive oil to brush
Fleur de sel to spread over the bread
A little flour for powdering
For the dip
150g yoghurt (e.g. Alpro Natur)
1 organic lemon (juice & zest)
3-4 tbsp mayonnaise (e.g. Thomy Veginaise)
2 large cloves of garlic
2 tbsp mild cream cheese or crème fraîche (e.g. Simply V Streichgenuss)
1 tsp salt
Spices according to your own taste
1. Preparing the bread dough
Mix the yeast with warm water until it has dissolved. Then mix the flour with salt, make a hole and pour in the yeast-water mixture to be kneaded. As soon as a homogeneous dough is formed, put it aside and let it rest for at least one hour.
Note: The dough can also be prepared well in the morning or the evening before to rest for several hours. Alternatively, a vegan ready-made pizza or bread dough can be used.
2. The dip
Mix all the ingredients well and season according to your own taste.
Note: The dip is very versatile. If you don’t like garlic, you can omit it and have a delicious yoghurt-lemon dip. Spices and herbs such as chives or parsley can also be added as required.
Put 4-5 Luya Chunks on a thin wooden skewer with about equal distance between them. Divide the bread dough into about 5 portions and form strands. If the strands are too sticky, dust them with a little flour if necessary and stick some of the chopped basil onto the dough strands. Wrap one strand per skewer in a spiral around the Luya Chunks and press down a little. Finally, brush with oil and sprinkle with fleur de sel.
Over the fire: Turn the snake bread skewers regularly so that the heat is distributed well and the bread is baked regularly. After about 15 minutes, the skewers are ready.
Note: To ensure that the skewers can be baked over the fire without potential burns, we recommend using longer skewers or leaving enough space to hold them. Alternatively, the skewers can be placed in aluminium foil or aluminium grill trays in the fire.
In the oven: Bake the skewers for about 15 minutes at 210 degrees until they are lightly browned.
Note: To keep the round shape, the skewers can also be placed on a baking dish or similar so that the two ends provide support and the skewers float freely.
On the grill: Grill on both sides for about 10 minutes until you like the result and the dough has risen nicely. → Note: Don’t worry, the batter won’t drip between the grooves and won’t stick thanks to the olive oil.
Note: On the grill, the skewers naturally become somewhat deformed and the grooves stand out in the batter. However, the taste experience remains fantastic!