Bread Stuffed with Greens Cheese Peppers and Olives
|Dried yeast||1 Ounce (2 Sachets, 15 Gram / 1/2 Ounce Each)|
|Warm water||20 Fluid Ounce (600 Milliliter , At Body Temperature)|
|Semolina flour/Strong unbleached flour||26 Ounce (850 Gram, Plus Extra For Rolling)|
|Whole wheat flour||5 Ounce (150 Gram)|
|Mixed grain flour||5 Ounce (150 Gram, A Mixture Of Barley, Rye And Oats)|
|Fruity olive oil||2 Fluid Ounce|
|Petimezi/Grape must syrup / molasses||2 Fluid Ounce|
|Curly endive/Any greens as per choice||20 Ounce, steamed|
|Roasted green peppers||8 Ounce, roasted (250 Gram, From About 600 Gram / 1 1/4 Pound Peppers)|
|Onions||8 Ounce, chopped|
|Olive oil||3 Tablespoon|
|Olives||8 Ounce, stoned and roughly chopped (250 Gram, Throumbes / Any Other Greek Variety)|
|Feta cheese||6 Ounce (175 Gram)|
|Garlic||3 Clove (15 gm), finely chopped|
|Flat leaf parsley||1⁄2 Ounce, finely chopped (15 Gram)|
|Fresh dill||1⁄2 Ounce, finely chopped (15 Gram)|
|Finely chopped fresh mint||2 Tablespoon|
|Rice/Cracked wheat||1 Teaspoon|
Make the bread dough.
Put the dried yeast in a cup with 125 ml (4 fl oz) hot water (just above body temperature, to your finger).
Stir in the sugar and leave in a warm, undisturbed spot to 'prove'.
Mix the semolina flour or strong unbleached flour with the wholewheat and mixed grain flours, adding the salt.
Pour onto a work surface, making a hollow in the centre.
When the yeast: is frothy and doubled in bulk, pour it into the centre, with the olive oil, petimezi or molasses and 250 ml (8 fl oz) warm water.
Mix together to make a cohesive dough, adding more water as needed.
Knead the dough, keeping the work surface, the hands and the dough floured until the dough is velvety and elastic - about 25 minutes.
Cover with a damp cloth and leave to rise until almost double in bulk -about an hour.
Make the filling, so it can cool before use.
Saute the chopped onion in the olive oil, adding little splashes of water if they stick.
When burnished gold, sprinkle the onions with the sugar and cook until they caramelize.
Assemble the greens and roast peppers, chopping them roughly.
Drain all the cooked vegetables very thoroughly.
If necessary rinse the olives.
Make herbed cheese by mixing the feta with the garlic, parsley, dill and mint.
When the dough has risen, punch it down and divide into two slightly unequal pieces.
Pat or roll each piece into a circle about 2-2.5 cm 3/4-1 in) thick.
Place the larger circle on an oiled or non-stick baking sheet.
Cover both halves and leave to rise in a warm place for about 30 minutes.
If the filling ingredients are moist, sprinkle the dough laid out on the baking sheet with rice or cracked wheat.
Layer the fillings, in order of preference, on the dough, leaving a border of 5-6 cm (2-2 1/2 in) all round the edge.
Lay the second circle gently over the filling.
Moisten the outer edges of the bottom and roll them round and over the edges of the top.
Press to seal.
Cut a few diagonal slits in the top for escaping steam and leave the dough to rise until almost doubled in bulk - about 1 hour.
Bake in an oven preheated to 180°C (350°F gas 4) for r hour, or until there is a hollow sound when the hot loaf is tapped on the bottom.