Sourdough Sandwich with Mushroom, Kale and Lentils

Makes 4 slices

• BreOliv Herb Spread
• 4 tbsp Zeta BreOliv
• 1 tbsp capers
• 1 small bunch parsley

Mushroom Topping

• 2 tbsp Olive Oil
• 300 g / 11 ounces (3 cups) mixed mushrooms
• 1 clove garlic
• 1 tbsp white wine vinegar
• 2 large kale leaves, stalk discarded
• 1 cup / 100 g cooked lentils
• salt & black pepper

To serve

Make the herb spread by chopping capers and parsley and stirring it together with Zeta BreOliv In a bowl.

1. Clean and divide the mushrooms into large bits. Peel and crush the garlic.
2. Heat a large skillet with olive oil.
3. Add mushroom and garlic and let sizzle for a few minutes. Then add white wine vinegar.
4. Chop the kale and rinse the lentils and stir them into the pan. Let saute until the kale has softened.
5. Taste and season with salt and pepper.
6. Cut a few slices bread and add a layer of the herb spread. Top with the mushroom and kale mixture and a grind of black pepper.

Rye Sourdough

Before we make this bread we feed the starter a few hours ahead so it’s alive and kicking.

• 100 ml (1/3 cup) rye sourdough starter
• 400 ml (1 ½ cup) water
• 1 1 /2 tsp salt
• 330 g (2 1/3 cups) organic all purpose flour
• 170 g (1 ½ cup)  organic rye flour
• 6-8 green olives

1. Stir together sourdough, water and salt in a large bowl, and the two flours in a separate bowl.
2. Chop the olives coarsely.
3. Fold the olives and the flour mixture into the sourdough liquid and use a wooden spoon to stir it into a sticky dough. Sprinkle over more flour if needed. You can also dip your hands in flour and use them if you prefer. The dough is ready when it can be shaped to a ball that is smooth on the outside and sticky on the inside.
4. Cover the bowl with plastic and leave in room temperature for 12 hours (can be more or less depending on how warm your room is.
5. It should have expanded at this point and be very sticky and bubbly. Fold it out on a floured table. Sprinkle extra flour on top and pull and fold the dough around itself a few times. It will be pretty sticky.
6. Flour a proofing basket or bowl and transfer the dough to it with the folds and ends facing upwards and the smoother (don’t worry if it’s not super smooth) facing down.
7. Leave to proof for two more hours.
8. Set the oven to 250°C/500°F and place a Dutch oven with lid in the oven.
9. Use oven mittens to remove the hot Dutch oven. Sprinkle the bottom with flour and carefully flip out the dough into it.
10. Put the lid back on, place in the oven and let back for 30 minutes. Remove the lid, lower the temp to 230°C/450°F and let bake for 20 more minutes.
11. The bread is ready when it has a neice crust and a hollow sound when tapped on.
12. Let cool wrapped in a cloth before you slice it and it will stay moister.