Stuffed spelt bread

Ingredients for 4 servings:

• 500 g wholemeal spelt flour
• 1 bag of baking powder
• 1 tsp, heaped sea salt, more or less as needed
• 30 g butter
• 150 ml milk, warm
• 125 ml water
• 1 onion(s)
• 2 tomatoes, peeled and pitted
• 6 olives, green
• 1 bell pepper(s), green
• 4 gherkins or 6 – 8 cornichons
• 225 g cheese, grated

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

tasty snack for vegetarians and meat eaters

Mix the flour with the baking powder and salt. Add the butter in small pieces. Mix the warm milk with the water and set aside 2 tablespoons. Add the rest of the liquid to the flour and knead everything well. Now cover the dough and let it rest for a while. In the meantime, prepare the filling. Finely chop the onion, peel and deseed the tomatoes and cut into small cubes, as well as the peppers, cucumbers, and olives. Mix the vegetables with 200g of the cheese. Roll out the dough (approx. 30 x 40 cm) and place it on a baking sheet lined with baking paper. Spread the vegetable and cheese mixture over the dough, making sure to leave a little space at one end and the sides (approx. 1-2 cm). Now roll up the dough and fold in the sides slightly to prevent any excess. Place the roll on the baking sheet with the seam facing down. Now score the top of the loaf at 2 cm intervals, brush with the remaining milk and water mixture, and spread the remaining cheese on top. Bake at 210°C (top/bottom heat, fan: 190°C) for about 20-25 minutes.