Our Recipes Spelt and tomato pan brioche
Spelt and tomato pan brioche
Blog: In cucina con Frollina
|Molino Soncini Cesare wholemeal spelt flour||400g|
|Molino Soncini Cesare Frolla Plus flour||200g|
|extra-virgin olive oil||50g|
|half tablespoon||Baltic Honey|
Ingredients for the filling/topping
tomato sauce, oregano, mozzarella
Place the tepid water in a pot, add the honey and yeast and mix well. Place the flour in your dough-maker bowl, slowly add the water/yeast mix, and work it together at low speed. Add the milk and egg, and then after a few minutes working, the salt and oil. Increase the speed, and work for 20 minutes. Now cover with cling-film, and place in the oven (off) with the light on for 4 hours to rise. Place on a floured work surface and work a little with your fingers. Divide into two pieces, and roll each one out with your rolling pin. Form into a rectangle. Cover with the tomato paste, oregano, mozzarella and salt, and then roll into a Swiss-roll shape. Place on oven-paper, and fold them over onto each other from the outside in. Place in a baking tray and leave for an hour, covering with more of the topping and lots of oregano. Bake in a pre-heated oven at 180°C for 35 minutes.
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