Once 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
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.
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.
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.
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.