400 g spelt flour (type 630), plus more for kneading
600 g rye flour (type 1150)
4 tbsp chia seeds, plus more for sprinkling
4 tbsp sesame seeds, plus more for sprinkling
3 tsp salt
1 packet sourdough powder (for 1 kg flour)
2 packets dry yeast
3 tbsp neutral oil
350 g Swiss raclette cheese
50 g roasted peanuts
3–4 tbsp peanut oil
1 small red chili pepper, deseeded
2 handfuls coriander leaves, plus more for garnishing
Diced pulp from 1 ripe baby pineapple
250 g turkey ham
For bread (makes 2 loaves):
For bread, mix flour, seeds, salt, sourdough powder and yeast together in bowl. Add 500 ml lukewarm water and oil. Knead into medium-stiff dough. Cover and let rise for around 30 minutes.
Preheat oven to 220 °C. Knead dough thoroughly once again. Split in half and form oblong-shaped loaves. Brush surface with water and sprinkle with seeds. Place loaves on baking tray lined with baking paper. Let rise for 30 minutes.
Place bread in oven along with a pan with water. After 20 minutes, reduce heat to 200 °C and finish baking bread for 40 minutes. Let cool at least 30 minutes.
For topping, place peanuts, oil, chili and coriander in a tall bowl and purée into a pesto using a hand blender.
Preheat oven grill or raclette oven. Slice Swiss raclette cheese and cut turkey ham into thin slices.
Grill 4 bread slices on one side. Turn, place on baking tray and top with ham and cheese slices, followed by pineapple cubes. Brown 2-3 minutes in oven or raclette oven. Spread some pesto on bread and garnish with coriander according to taste.