Rolled Vegetable Bread

Summary

Prep Time	45 mins
Cook Time	40 mins
Total Time	2 hrs 40 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

For the dough:

For the filling:

Instructions

Put both flours in a mixing bowl and mix gently. Press a small depression in the middle with your fingers and crumble the fresh yeast into it. Add sugar, salt, oil and approx. 300 ml lukewarm water and knead everything into a smooth dough.
Shape the yeast dough into a ball and cut lightly crosswise with scissors. Cover and let rise in a warm place for 50 minutes until the volume has doubled.
In the meantime, finely dice the peppers, carrots, tomatoes and spring onions for the vegetable filling. Fry in tomato oil from the jar of the pickled tomatoes and stew for 5 minutes with the lid closed.
Season the vegetables vigorously with salt and pepper and allow to cool. Wash the chives and parsley, shake dry, chop finely and mix with the cooled vegetables.
Knead the yeast dough and roll it out on a work surface dusted with flour to form an approx. 40 x 50 cm rectangle. Spread the vegetables on top and leave an approx. 5 cm edge on the left and right. Fold the edges of the dough over the vegetables and roll up the long side of the dough.
Place the roll in a circle on a baking sheet lined with baking paper and cover with a tea towel and let rise for 15 minutes.
During this time, preheat the oven to 220 ° C. Put the bread in the oven and reduce the temperature to 200 ° C. Bake for 30-40 minutes.
Tip: You can easily replace the tomatoes in oil with simple sun-dried tomatoes and the spring onions with a large onion. With a light, spicy chilli note in the filling or a caraway seed note in the dough, the bread also tastes very tasty.

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