Rolled vegetable bread

Ingredients for 1 servings:

• 200 g wholemeal spelt flour
• 300 g wheat flour
• 1 cube of yeast, fresh (organic)
• 3 tbsp olive oil
• 1 tsp cane sugar
• 1 tsp salt
• 300 ml water, approx., lukewarm
• 1 medium-sized red bell pepper(s)
• 1 medium-sized bell pepper(s), yellow
• 2 thick spring onions
• 2 m.-sized carrot(s)
• 6 tomatoes, dried in oil
• 2 tbsp oil from the sun-dried tomatoes
• 1 bunch of chives
• ½ bunch flat-leaf parsley
• e.g. salt and pepper
• Flour for the work surface

Instructions

Working time approx. 45 minutes; Rest time approx. 1 hour 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 40 minutes

vegan, white bread donut with fresh herbs and colorful vegetables

Combine both flours in a mixing bowl and mix lightly. Make a small well in the center with your fingers and crumble in the fresh yeast. Add the sugar, salt, oil, and about 300 ml of lukewarm water and knead everything into a smooth dough. Shape the yeast dough into a ball and make a small cross-shaped cut in the top with scissors. Cover and let rise in a warm place for 50 minutes, until it has doubled in size. Meanwhile, for the vegetable filling, finely dice the bell peppers, carrots, tomatoes, and spring onions. Fry in tomato oil from the jar of pickled tomatoes and simmer with the lid closed for 5 minutes. Season the vegetables generously with salt and pepper and let cool. Wash the chives and parsley, shake dry, finely chop, and mix with the cooled vegetables. Knead the yeast dough and roll it out on a floured work surface into a rectangle approximately 40 x 50 cm. Spread the vegetables on top, leaving a border of about 5 cm on the right and left. Fold the edges of the dough over the vegetables and roll the dough up from the long side. Place the roll in a circle on a baking sheet lined with baking paper and, covered with a tea towel, let it rise for 15 minutes. Meanwhile, preheat the oven to 220°C. Place the bread in the oven and reduce the temperature to 200°C. Bake for 30-40 minutes. Tip: The tomatoes in oil can easily be replaced with simple sun-dried tomatoes, and the spring onions with a large onion. The bread also tastes delicious with a slightly spicy chili note in the filling or a hint of caraway in the dough.