Garlic bread with garlic dip

Bread:

• 500 gr 4 cups spelt flour
• 1 packet (9 gr (0.3 oz.) dried yeast)
• 1 1/2 tsp salt
• 370 ml 1 ½ cups water
• 1 tsp maple sirup

Filling:

• 150-200 gr 5-7 oz. vegan mozzarella
• 100 gr 1/2 cup vegan butter/margarine
• 3 tsp Knorr garlic
• 3-4 twigs fresh thyme
• 1/2 tsp salt

Dip:

• 100 gr 3.5 oz. vegan curd
• 100 gr 3.5 oz. vegan sour cream
• Juice of ½ lemon
• 2 tsp Knorr garlic
• 1 fresh garlic clove (optional)
• 1 tsp salt
• 1 tsp maple sirup
• Pinch of pepper
• 4-5 twigs fresh thyme

Bread:

1. Knead all ingredients into a smooth dough, put it in a bowl and allow it to rise for 3-4 hours (or even overnight in the fridge)
2. Place the dough on a floured surface and form it into a loaf
3. If you bake your bread in a roaster (cocotte), preheat it in the oven (on max. temperature) and then place the bread inside
4. Bake with closed lid for 30 minutes and an additional 5-10 minutes without the lid
5. You can also bake the bread on a baking tray, slightly slice the top part and bake for 30-40 minutes at 220°C (428°F)
6. Let it cool off

Filling:

1. Wash the thyme twigs and pick the leaves off the twigs
2. Melt the butter/margarine and add all other ingredients
3. Cut the mozzarella in slices
4. Slice the bread crosswise and then put the filling inside the slices equally
5. Put the mozzarella into the slices
6. Coat the whole bread with the filling and sprinkle some more thyme and Knorr garlic flakes on it if you like
7. Wrap it into an oven-proof foil or baking paper and bake for 15 minutes at 200°C (392°F), unwrap it and bake for an additional 5 minutes
8. Serve it hot!

Dip:

1. Wash the thyme twigs and pick the leaves off the twigs
2. Mix all ingredients well
3. Press the garlic clove into the dip (optional)
4. Season with salt and pepper