Filled Bread

by Editorial Staff

Bread with filling can be taken for a picnic instead of sandwiches. Take it whole and cut it into nice slices in place. This bread will become not only a delicious snack but also an appetizing and attractive table decoration.

Cook: 25 minutes

Servings: 6

Ingredients

For the dough:

  • Rye flour – 1 glass
  • Premium flour – 1 glass
  • Fresh yeast – 15 g
  • Serum (or water) – 100 ml
  • Sugar – 1 teaspoon
  • Salt – 1 teaspoon
  • Vegetable oil – 2 tablespoons

For filling:

  • Homemade cheese – 150 g
  • Champignons – 300 g
  • Pickled Bulgarian pepper – 5-7 slices
  • Vegetable oil – 2 tablespoons
  • Spices to taste

Directions

  1. Pour vegetable oil, warm whey, yeast into the bowl of the kneader, add flour, sugar, salt, and set the dough to knead at low speed.
  2. The dough is kneaded in 2 minutes. Transfer to a bowl, cover with a lid, and put in a warm place to rest for 1 hour. I chop the mushrooms into small cubes. Pour vegetable oil into a frying pan, heat it up, add chopped mushrooms and fry them.
  3. Remove the skin from the pepper and cut into small cubes. I rub the cheese on a coarse grater. When the mushrooms have cooled. I add feta cheese and pepper to them, mix everything, and season with spices.
  4. The filling is ready. (You can vary it to your liking.) I roll out the dough into a thin square layer. I spread half of the filling in the center of the layer and distribute it evenly, leaving the edges of the dough (7-10 cm) without filling.
  5. I cover the filling to the center with the edges without filling. The result is a rectangle shape. On the center along the seam, I again spread the second part of the filling, distributing it evenly.
  6. I lubricate the top with serum. I wrap it in a roll. I put it in an oven preheated to 180 degrees for baking, for 30-40 minutes, depending on the oven.
  7. Let the finished bread cool. Bread with mushrooms is tasty and aromatic.

Bon Appetit!

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