Spelt and tomato pan brioche

See the recipe by Katia Montomoli

Blog: In cucina con Frollina

Molino Soncini Cesare wholemeal spelt flour400g
Molino Soncini Cesare Frolla Plus flour200g
extra-virgin olive oil50g
beer yeast10g
half tablespoonBaltic Honey
salt1 teaspoon

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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