Stuffed light brown vegetable bread
Ingredients
290 ml water (lukewarm)
1 Pack Fresh Spinach
125 g Grated cheese of your choice
Salt & Pepper to taste
Tools
Mixing bowl
Scales
Dishcloth
Spoon
Preparation
Recipe for 2 filled vegetable breads
Determine the size of the bread and knead the desired amount of flour with the lukewarm water into a smooth dough.
Add extra water if the dough seems too dry.
Knead for 10 min with a food processor (or 18 min by hand) into a smooth dough.
Divide the dough into 2 equal pieces.
Preheat the oven to 220 degrees.
Spray the baking tray with baking release spray or cover it with baking paper.
Cover the dough with a damp tea towel and let it rest at room temperature for 15 minutes.
Press the dough flat and generously apply the spinach to the dough and the grated cheese.
Press the dough flat and generously apply the spinach to the dough and the grated cheese.
Roll up the dough and place it on the baking tray with the closure down.
Spread the loaves wide apart and let it rest for +/- 40 min under a damp tea towel at room temperature.
Place the bread in the center of the preheated oven and bake at 220 ° C for 30-35 minutes.
After baking, remove the bread from the tin and let it cool on a wire rack.