Ingredients for whole wheat bread:
Mix all the ingredients in a bowl to form a soft dough. Grease a baking pan (diameter 28 cm) with oil and sprinkle it with sesame seeds. Pour the dough into the mold and bake for about 60 minutes at a temperature of 200 degrees above/below. Do not preheat. The dough does not need to rise first.
Ingredients for the chicken salad:
Wash the soup chicken, place in a pot of cold water and salt, bring to a boil and simmer for at least 1 hour until the chicken is done. Take it out of the pot and let it cool. Then remove the meat from the bones and skin and cut into small pieces. Pour the soup through a sieve.
Cook the asparagus and cut into small pieces. Cut the ridge, cut the chickpeas into small rolls. Mix with the remaining ingredients in a bowl and season with salt and pepper. Then add the meat.
Chop the arugula and sprinkle over the finished chicken salad. Garnish as desired with radishes.
Ingredients for Egg Plant Butter:
Wash and dry the herbs, remove the stems and chop very finely. Mix with the butter in a bowl. Season with salt and refrigerate until the butter is firm.
Boil the egg for about 3 minutes, rinse with cold water, peel and cut into slices.
Spread the homemade bread with herbed butter and cover with the lightly salted egg.
Cut the sausage into thin slices. Cut the bread into bite-sized pieces. Top one slice per person with chicken salad, herb egg butter and sausage and arrange on a wooden board or plate. If desired, garnish with herbs, such as parsley.