A Tribute to Catalonia’s most beloved tradition.
Recipe by Etienne Vassiliadis
This colorful artisan bread celebrates the Diada de Sant Jordi with its vibrant stripes of sobrasada, Emmental cheese, and walnuts — symbolizing the Catalan flag. Each slice offers a delicious blend of flavors, crafted with care using Tritordeum flour for added nutrition and sustainability.
More than just bread — it’s a taste of culture, love, and heritage.
PREP.
2 hr. 15 min
BAKE
15 min
TOTAL
2 hr. 30 min
Ingredients
Sobrasada Dough
| Ingredient | % of Flour | Grams |
|---|---|---|
| Tritordeum flour | 50% | 800 g |
| Tritordeum wholegrain flour | 50% | 800 g |
| Water | 59% | 950 g |
| Yeast | 4.7% | 75 g |
| Salt | 1.875% | 30 g |
| Sobrasada | 3.5% | 600 g |
| Total | 169% | 3,255 g |
* Type T65 flour (ash content 0.7–0.9%)
** Type T110 whole flour (ash content 1.1–1.3%)
Emmental Cheese Dough
| Ingredient | % of Flour | Grams |
|---|---|---|
| Tritordeum flour | 100% | 1,600 g |
| Water | 58% | 930 g |
| Yeast | 5.94% | 95 g |
| Salt | 1.875% | 30 g |
| Grated Emmental cheese | 31.25% | 500 g |
| Total | 197.07% | 3,155 g |
Walnut Dough
| Ingredient | % of Flour | Grams |
|---|---|---|
| Tritordeum flour | 100% | 1,600 g |
| Water | 60.6% | 970 g |
| Yeast | 6.25% | 100 g |
| Salt | 1.25% | 20 g |
| Sugar | 1.875% | 50 g |
| Lard | 9.375% | 150 g |
| Walnuts | 50% | 800 g |
| Total | 229.35% | 3,690 g |
Nutrition
Energy (KJ, Kcal): 277 kcal
Carbohydrates (%): 35,44
Sugar (%): 0,72
Fats (%): 11,25
Trans fat (%): 2,24
Proteins (%): 9,32
Fibers (%): 4,04
Salt (%): 1,05
Instructions
Mixing and Resting
Knead the three doughs separately until smooth and elastic. Let each dough rest as a bulk piece for 30 minutes.
Laminating the Doughs
Roll out the walnut dough into a 150×60 cm rectangle on your work surface.
Roll out the Emmental cheese dough (yellow) onto a 100×60 cm wooden board. It should cover the entire board.
Roll out the sobrasada dough (orange) onto another 100×60 cm board, but leave a 12 cm strip uncovered on one side.
Assembling and Cutting
- Spray water over the surface of the Emmental dough.
- Roll the sobrasada dough using a rolling pin and lay it over the Emmental dough, aligning edge-to-edge so a strip of yellow Emmental dough remains exposed.
- Cut off the exposed yellow strip.
- Cut four 12 cm-wide bands from the layered dough (Emmental + sobrasada).
- Spray the center of the walnut dough, place one strip of layered dough on top.
- Repeat this step twice more with the remaining strips.
- Place the final yellow Emmental strip to complete the pattern.
📌 Make sure the color bands (yellow, orange, brown) are visible on the sides. Adjust if needed to clearly separate each layer.
Gently stretch the roll by hand to a length of 200 cm, ensuring it’s even and stable.
Spray the top and sides with water and roll the entire structure with the remaining walnut dough on each side.
Cutting
- Slice into 3 cm thick pieces using a serrated knife.
- Each slice should weigh around 240–260 g.
- Place flat on baking trays.
🎨 Optional: Brush with beaten egg for a glossy finish.
Baking
Bake for 15 minutes at 230°C (446°F) with 4 seconds of steam at the beginning.
Tips for Bakers
👨🍳 Baker’s Tip #1: Keep the Doughs at Similar Hydration
Even though the three doughs use different ingredients (cheese, sobrasada, walnuts), aim to keep their textures consistent by adjusting water slightly if needed. This ensures they laminate and roll evenly without tearing or shifting during shaping.
🔥 Baker’s Tip #2: Chill Doughs Before Assembly
After the initial proof, lightly chill the doughs in the fridge for 20–30 minutes. Slightly firmer dough is easier to roll out and assemble into precise, clean layers — especially helpful when handling soft components like sobrasada.
🔪 Baker’s Tip #3: Use a Serrated Knife and Gentle Pressure
When cutting the final sandwich roll into slices, use a sharp serrated knife and a gentle sawing motion. This preserves the clean separation of colors and prevents smudging or compressing the beautiful striped pattern.
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