Whole grain vegetable flatbread

Ingredients for 6 servings:

• 20 g yeast, fresh
• 200 g rye
• 200 g grain (five-grain) or spelt or wheat
• 250 ml water, lukewarm
• 2 tsp salt
• 1 tbsp olive oil
• some bread spice mix
• 1 cup tomato paste
• some vegetable broth
• some broccoli, cut into florets
• some cauliflower, cut into florets
• 1 bell pepper(s), red
• 1 stalk(s) leek, small or some spring onions
• 2 carrots
• 200 g cheese (Emmental), grated
• some pizza seasoning
• some pepper
• some salt (fleur de sel) with herbs

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

For the dough, mix the grains and grind finely. Ready-ground flour can also be used. Knead the flour, salt, water, yeast, oil, and bread seasoning into a smooth dough. Cover and let rise for about 1 hour until doubled in size. In the meantime, clean and wash the vegetables and cut them into bite-sized pieces. Slice the leek into thin rings and set aside. Cook the cauliflower, broccoli, carrots, and bell pepper pieces in a little vegetable stock until al dente, then let cool. Divide the dough into 6 equal balls and roll them out into oblong flatbreads. Mix the tomato paste with a little vegetable stock until smooth and spread over the flatbreads, then sprinkle with pizza seasoning. Spread the cooled vegetables on top and season with pepper, fleur de sel, and sprinkle with cheese. Let the flatbreads rise briefly again. Bake in a preheated oven at 200°C for about 25 minutes.