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
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.
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.
Really nice Ronit, I really like the combination of flours, spelt is my favorite and I use it in various quantities in almost everything and it’s wonderful combined with oats. Love the vegetables in the bread.
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Thank you Suzanne! I too love spelt and use it often. It feels very liberating to to mix and match different types of flours – it’s always a surprise as for how the bread comes out. This one was exceptionally good so I had to share! 🙂
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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
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Thank you Judie!
I quite certain you won’t regret this tasty addition. It’s just perfect topped with cheeses or cold cuts, or just by itself. Let me know what you thought of it. 🙂
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What about rolling bits of cheese into the dough in the same manner as you show the veggies? I’ve always found that cheese melts too much inside and makes the crumb unsatisfactory.
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I think it could work well with aged cheddar, which is fairly dry, though didn’t try it yet.
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Extra sharp is my favorite!
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I’m with you on that! 🙂
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Very interesting bread with the filling especially!!
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Thank you Shy! The breads came out very tasty and the filling added so much. I made it twice already. 🙂
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Wow I bet some roasted Hatch chiles would be fabulous in a bread like this. What a wonderful variation for bread, Ronit!
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Thank you Kathryn, I’m glad you liked the recipe. Love the idea of using chiles! Would be great to serve it with chili con carne… 🙂
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Yes it would!
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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 😀
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Thank you Elle, I’m glad you liked the recipe. The addition of roasted vegetables made the bred even better. I hope you’ll enjoy the breads. I’ll be happy to hear your comments. 🙂
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Looks great!
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Thank you! It was very tasty! 🙂
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These look delicious! What a fabulous idea – now if only I could bake! 🙂
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Thank you Annie, I’m glad you liked the recipe. I think everyone can bake – just give it a try and see! 🙂
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What a great idea! I love the combination of the roasted vegetables in the bread. Sounds delicious!
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Thank you Tonya! The breads turned out very delicious. Definitely worth sharing. 🙂
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Your experiments are fantastic along with the scones! Now here in the morning, I’d love some for my breakfast!
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I’m so pleased to hear! Have a great day! 🙂
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Thank you Ronit! Have a pleasant evening to you!
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I don’t think I ever tried anything like this! What a great idea😋
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Thank you Olga. I like playing with different flours and ingredients. Most times it works very well! 🙂
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What a perfect idea of adding roasted vegetables to bread. These look just perfect Ronit. I have to try this. Loved it. 🙂
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Thank you Sakshi, I’m glad you liked the recipe. The dough turned out really tasty and the roasted vegetables added lots of flavor. I hope you’ll enjoy it too. 🙂
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Definitely ! 🙂
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Looks wonderful, Ronit! 🙂
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Thank you Roxanne! The breads came out very tasty. Well worth sharing. 🙂
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Ronit, your posts are always full of the unexpected. This is very inventive.
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Thank you Conor! I’m glad you liked the recipe. I like to play with ingredients and usually the results are worth sharing… 🙂
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great idea adding roasted vegetables to bread ! I bet they taste delicious !
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Thank you Anita! The breads were indeed very delicious and the addition of roasted vegetables is something I’ll definitely try again. 🙂
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Beautiful bread with all of those different flours, oats and then roasted veggies. I’ve never used more than two different kinds of flour – I would be afraid of the outcome. But not if I followed your successful recipe 🙂
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Thank you Judi, I’m glad you liked my “crazy” breads…:) It’s fun to play with ingredients and most times the results are worth sharing, like with these breads. 🙂
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Looks lovely !
Sabrina 🍃🌼🌺
http://www.OrganicIsBeautiful.com
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Thank you Sabrina. I’m glad you liked it. 🙂
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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! 🙂
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Thank you Linda, I’m glad you liked the recipe. Using different types of flours/grains makes baking even more enjoyable and adds nutritional value and flavor. Highly recommended!. 🙂
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Oh yes, Ronit. A gorgeous looking bread with great fillings. Lovely photos, too.
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Thank you Philip, I’m glad you liked the recipe. I do enjoy playing with different flours/grains. 🙂
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OMG! These stuffed breads look insanely good! Thanks for the receipe. Beautiful pics for all different steps help a lot! Yummy!!!
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Thank you Isabella for your feedback. I’m very glad to hear you liked the recipe and found the photos helpful. 🙂
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The bread is beautiful. I especially like how the one with the red pepper looks. I never would have thought of rolling vegetables into the bread dough.
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Thank you Sheryl, I’m glad you liked the recipe.I like to play with ingredients and so ended up with the roasted vegetables. The one with the peppers was my favorite too, but they all disappeared very quickly regardless…:)
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Very cheffy indeed, Ronit. Looks lovely.
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Thank you Mary! 🙂
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The texture of the bread looks quite lovely and the addition of the vegetables…delicious! I have always wanted to try spelt flour as I have heard it is wonderful to work with!!
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Thank you Marisa!
I was very happy with how the breads came out. I highly recommend experimenting with spelt, and with other flours. Mixing them creates interesting breads. 🙂
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On my to do list, which is quite long at the moment but I would have no other way! 😊
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A slice of fresh baked bread with some butter ….yummy!
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Thank you Nandini, I’m glad you liked the recipe. Definitely, fresh, with butter… 🙂
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I have been working on my bread making skills Ronit last couple weeks was successful with the naan bread the rest are still turning out a bit dry and dense. Any suggestions ?
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Hi Nandini,
unlike with naan type breads, the dough of a bread like the one here should not be dense at all. So my suggestion is to fight the urge to add more flour and keep the dough quite soft, then keep it in a warm place and take your time with the proofing process.
You are an accomplished cook so I’m sure you’ll do great! 🙂
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Thank You Ronit so much for the great tip…I think I get scared that the dough is too sticky and add more flour. I will try you method when i make bread 🙂
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My pleasure Nandini. Hope it will help. 🙂
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Such a superb dish. I hope In the future, I can bake such unique recipes like you.
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Thank you, I’m glad you liked the recipe. I’m sure once you’ll start practicing with baking it will come naturally. 🙂
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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…
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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! 🙂
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This is so inventive & nourishing. I’m looking forward to the toasty scent of this cooking. Garden veg: get ready!
Cheers & thank you!
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Thank you Jill, I’m glad you liked the recipe and hope you’ll enjoy making these tasty breads. I’ll be happy to hear your comments. 🙂
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Oh Ronit, these loaves are gorgeous! I can have them as a meal, don’t need anything else with them. 🙂
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Thank you Fae! I have to admit that I did just that – had a few slices without any additions, soon after the loaves came out of the oven… It was a real treat! 🙂
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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!
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Thank you Sandhya! I was very happy with how the loaves came out. You’re right, it was hard to choose a favorite, so the solution was to eat a slice of each! 🙂
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Yummy! I would not be able to stop at a slice each 🙂
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Looks great.. Nice recipe 🙂
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Thank you Swapna! I’m glad you liked the recipe. 🙂
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Great Recipe and very good pics 😄😄
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Thank you Gerhard ! 🙂
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Reblogged this on redcrosse10999 and commented:
This is an amazingly delicious traditional Italian bread. You can use it with so much food besides pizza, I’m rather surprised it hasn’t caught on; that is probably for the fact of the higher carbohydrate & inherent oils content along with the extra-glutens and difficulty of storage freshness. But still, an interesting diversion for using pizza for your bread if you do. (With any entree, especially stews, meats & vegetables, loaded pastas.)
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