Assorted Stuffed White Bread

Ingredients

• 2 cubes yeast
• 1 kg wheat flour
• 2 tsp salt
• 100 ml olive oil
• 200 g chopped hazelnuts
• 1 eggplant
• 1 red pepper
• 1 tbsp Olive Oil
• 200 g sheep cheese
• 6 sprigs Thyme
• 1 tbsp liquid honey

Instructions

1. 1.

   Dissolve the yeast in 500 ml lukewarm water. Mix the flour with the salt, place it in a bowl, press a well in the center, pour in the yeast mixture and oil, and knead into a smooth dough by hand or with an electric mixer’s dough hook. Knead on a floured surface for about 10 minutes and cover, letting rise in a warm spot for 1 hour.

2. 2.

   For the fillings lightly toast the nuts in a pan without adding fat, remove and let cool.

3. 3.

   Wash, trim, dice the eggplant and sprinkle with salt; let sit for about 15 minutes. Wash the pepper, halve lengthwise, seed and finely chop. Rinse the eggplant, pat dry, then sauté briefly in a hot pan with oil together with the pepper. Season with salt and pepper, remove from heat and cool.

4. 4.

   Crush the sheep cheese. Rinse the thyme, shake dry, finely chop the leaves and mix with the toasted nuts.

5. 5.

   Preheat the oven to 180°C (350°F) fan‑forced or conventional.

6. 6.

   Knead the dough again and divide into four equal portions.

7. 7.

   Take one portion, knead in the hazelnuts, shape into a baguette and place on parchment paper on a baking tray.

8. 8.

   Take a second portion, knead in the sheep cheese and honey, shape into a baguette and place on the tray.

9. 9.

   Knead the third portion with the nut‑thyme mixture, shape into a baguette and place on the tray.

10. 10.

    Shape the last portion into an elongated flatbread, spread 2/3 of the eggplant mixture over it, fold the dough over and shape into a baguette. Place this on top of the thyme‑nut baguette and cover with the remaining eggplant mixture. Let rise for another 15 minutes.

11. 11.

    Bake in the preheated oven for about 30 minutes, remove and let cool.