Filled plat bread

Every now and again I bake something savoury, usually for my husband as his tooth is not tempted towards the sweet as mine.

This recipe is quite simple really, I love it because it is so versatile, this is a savoury version but ill offer some other flavour suggestions at the bottom of the post.

For this I use my Basic spelt bread recipe, but instead of popping it into a bread pan and baking, I roll the dough out into a rectangle on a floured baking tray and fill with what ever my heart desires. In this case crushed garlic, portabello mushroom, brown mushroom, grated mozzarella, parmesan, sharp cheddar and haloumi. Yes that is 4 types of cheese. It is important to fill the centre third, as the two sides are to be platted over the filling. Once all your fillings are in place simply use a sharp knife to slice the remaining dough on either side of the filling. You want to cut the dough into strips, cutting on an angle, slicing away from the filling (see below).

Then simply plat the bread strips over the filling. I then sprinkle with pine nuts and cracked pepper.

Bake at 250 degrees C for 25 minutes or until done.

Photo: prakticideas

Photo: prakticideas

A sweet version: Apple and almond with raspberry chia jam.

A sweet version: Apple and almond with raspberry chia jam.

Savoury

  • Pesto, spinach and feta
  • Roast pumpkin, artichoke, thyme and pint nuts
  • Garlic, vine tomatoes, basil and mozzarella

Sweet

  • A thick layer of almond butter, banana, cinnamon and slithered almonds
  • Apple, rhubarb and a cinnamon oat crumble topping
  • Cream cheese and lemon curd
  • Poached ginger pears and frangipane filling.

I could go on and on and on.....The possibilities are virtually endless!

This is a great weekend breakfast, often ill make over night bread dough then fill and bake in the morning.