Multi Flour Bread stuffed with Roasted Vegetables Ronit Penso

Multi Grain Bread stuffed with Roasted Vegetables

Multi Flour Bread stuffed with Roasted Vegetables Ronit PensoOnce again I’ve been experimenting with baking with different types of flour. This time I combined quite a few of them, to create these very tasty breads. The texture came out incredibly multi-layered, where each type of flour brought a unique one.
As I had quite a lot of roasted vegetables on hand, I’ve decided to use them in the breads. The roasted vegetables added yet another layer of flavor, color and texture. The breads came out moist and airy inside, yet had a nice, crunchy crust. The contrast was just perfect. I’m sure you’ll love the results once you’ll try the recipe.

A few notes:
* The dough may seem too moist, but don’t be tempted to add too much flour, otherwise the bread will turn too dense.
* The baking temperature is fairly low, to make sure the bread is properly baked from the inside, with the addition of roasted vegetables.
* For instructions on how to roast the vegetables, check under THIS post. Another option is to use good quality store bought roasted vegetables.
* Don’t hesitate to toast the sliced bread – as you can see from the following photo it holds very nicely when toasted.

Makes: 3 loaves 11.5″ x 2.5″ (29cm x 6.3cm)
Prep time: 30 minutes
Proofing time: 3 hours
Baking time: 1 hour

Ingredients:
For the starter:

2 cups warm water
1 packet dried yeast (3/4 oz, 21 grams)
1 cup whole wheat flour
1 cup white flour
For the dough:
1 cup warm water
1 cup spelt flour
1 cup fine semolina
1 Tbs salt
½ cup rolled oats
½ cup steel cut oats
1 cup white flour
For the filling:
3-4 cups roasted vegetables, drained on paper towels
For brushing the loaves:
½ cup olive oil

1. In a large bowl, mix the ingredients for the starter. Cover with plastic wrap and keep in a warm place for about 15 minutes, until the mixture foams.
Multi Flour Bread stuffed with Roasted Vegetables Ronit PensoMulti Flour Bread stuffed with Roasted Vegetables Ronit Penso Multi Flour Bread stuffed with Roasted Vegetables Ronit PensoMulti Flour Bread stuffed with Roasted Vegetables Ronit Penso
2. Add the warm water, spelt flour, semolina, salt, rolled oats and steel cut oats. Mix and knead briefly to form a soft, sticky dough. Cover and keep in a warm place for 2 hours, until the dough doubles in volume.
3. Punch down the dough, add 1 cup white flour and knead briefly. The dough should be still quite soft but a bit less sticky.
Multi Flour Bread stuffed with Roasted Vegetables Ronit PensoMulti Flour Bread stuffed with Roasted Vegetables Ronit Penso Multi Flour Bread stuffed with Roasted Vegetables Ronit PensoMulti Flour Bread stuffed with Roasted Vegetables Ronit Pensoadd 1 cup while flour and knead again. The dough should be soft but less sticky this time. Cover and keep in a warm place for 1 hour.Multi Flour Bread stuffed with Roasted Vegetables Ronit PensoMulti Flour Bread stuffed with Roasted Vegetables Ronit Penso
4. Brush the pans with a bit of the olive oil. Cut the dough into three portions. Dust a work space with a bit of flour and gently roll the dough with a rolling pin, to form a large rectangle the length of the pan. Arrange the roasted vegetables on top. Fold a bit of the dough from both ends in and then roll into a roulade. Place in the pans, cover with plastic wrap and keep in a warm place for 1 hour. Brush with the rest of the olive oil.
5. Preheat the oven to 340F (170C). Bake for 1 hour, until the breads are golden and have a nice crust.
Multi Flour Bread stuffed with Roasted Vegetables Ronit PensoMulti Flour Bread stuffed with Roasted Vegetables Ronit Penso Multi Flour Bread stuffed with Roasted Vegetables Ronit PensoMulti Flour Bread stuffed with Roasted Vegetables Ronit Penso Multi Flour Bread stuffed with Roasted Vegetables Ronit PensoMulti Flour Bread stuffed with Roasted Vegetables Ronit Penso
6. Bake for 1 hour, until the breads are golden and have a nice crust. Keep in the pans for 10 minutes, then transfer to a rack to cool to room temperature.
Multi Flour Bread stuffed with Roasted Vegetables Ronit PensoMulti Flour Bread stuffed with Roasted Vegetables Ronit Penso Multi Flour Bread stuffed with Roasted Vegetables Ronit PensoMulti Flour Bread stuffed with Roasted Vegetables Ronit Penso Multi Flour Bread stuffed with Roasted Vegetables Ronit PensoMulti Flour Bread stuffed with Roasted Vegetables Ronit Penso  Multi Flour Bread stuffed with Roasted Vegetables Ronit PensoMulti Flour Bread stuffed with Roasted Vegetables Ronit Penso Multi Flour Bread stuffed with Roasted Vegetables Ronit Penso

73 thoughts on “Multi Grain Bread stuffed with Roasted Vegetables

  1. judilyn says:

    I have just printed out a new recipe for whole wheat bread as one of my baking tasks today. Maybe I’ll get brave and toss in a few veggies! Thanks for the temptation! ;->

    Virtual hugs,

    Judie

    Liked by 1 person

  2. elle says:

    What a fantastic idea! This looks incredible! I love baking with spelt flour because it gives the bread such a great flavour. Your idea of adding in roasted vegetables, though…I’ll definitely try that :D

    Liked by 1 person

  3. lapetitepaniere says:

    Your bread looks really nice Ronit and the last picture is so inviting . I’ve never tried spelt flour before, I need to start experimenting with more types of flours. I’m more familiar with semolina bread! :)

    Liked by 1 person

  4. Nancy says:

    Ohhh, I love the looks of this bread, Ronit! The blend of flours is unique…love the addition of oatmeal too. I bet this would make a delicious appetizer for a gathering, maybe with a bit of boursin cheese…

    Liked by 1 person

    • Tasty Eats Ronit Penso says:

      Thank you Nancy, I’m glad you liked the recipe. The oats, especially the steel-cut, added such nice texture and flavor, I will definitely use it again. I love the idea of Boursin cheese with this bread. Guess I’ll have to bake a new batch real soon! :)

      Like

  5. Sandhya says:

    Ronit, These loaves of bread look so amazing that it is difficult to choose which one I like the most. Crispy crunchy outside and light and airy inside- just the perfect bread!

    Liked by 1 person

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