Savoury loaf with mortadella Bologna and cheddar cubes is easy to make and delicious!
Often, Sunday evening is dedicated to cooking something for new day after when the new week starts and it could happen that I’m too much busy to do it.
Why not a soft savoury loaf with a crunchy top? Inside little mortadella and cheddar cubes and on the top dried thymes and chia seeds.
I hope for you too, this will be a true wow recipe and I hope it will enliven your aperitivo, brunch or, why not, late merenda in the afternoon.
This recipe is also a good ready-to-go recipe: you just need twine and parchment paper. And if it’s a special event cover the parchment paper with another colored paper.
serves 6, long baking dish, 23 cm
prep time: 20 minutes + cooking time: 20-25 minutes
230 g wholemeal flour
10 g baking powder
120 g mortadella La Santo Villani Igp
90 g cheddar
200 g milk
1/2 teaspoon sea salt
2 tbsp grated parmigiano reggiano
3 tbsp extra virgin olive oil
to garnish: dried thymes and chia seeds
Cut the mortadella and cheddar cheese into small chunks and let them cool in the freezer for 10 minutes in order to avoid that your cubes end up in the bottom of the plumcake.
In a large bowl combine and stir all dried ingredients. Place cheddar cheese and mortadella cubes inside the dough and stir well again.
Prepare your baking dish by lining with wet parchment paper. Place the dough in the mold, cover with chia seeds and dried thymes.
Bake in a 180 degree preheated oven for about 20-25 minutes. Do the “toothpick test” to check if it is cooked well insert and remove the tooth pick, if moist it needs more cooking.
Let the savory plumcake cool for a few minutes before slicing and serving.