Buckwheat and Spelt Mushroom Stromboli with Fontina and Roasted Peppers
Inspired by techniques from King Arthur Baking.
Two savoury loaves of yeast dough studded with mushrooms, spinach, peppers and melted cheese, baked until golden.
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Method
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Equipment
- large bowl
- large frying pan
- baking tray
- baking paper
- cling film
- pastry brush
- sharp knife
- wire rack
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 255 kcal |
| Protein | 11.1 g |
| Carbohydrate | 28.3 g |
| of which sugars | 2.2 g |
| of which free sugars | 0 g |
| Fat | 11.8 g |
| of which saturates | 4.5 g |
| Fibre | 3.4 g |
| Salt | 1.85 g |
Protein per 100 kcal
4.4 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 12 servings
Dough
- 90 g buckwheat flour
- 100 g spelt flour (or wholemeal flour)
- 180 g strong white bread flour, plus extra for dusting
- 2 tsp fast-action dried yeast
- 30 ml olive oil
- 6 g fine sea salt or table salt about 1 tsp
- 200 ml lukewarm water (up to 230 ml)
Filling
- 30 ml olive oil
- 500 g mixed mushrooms, sliced
- 3 g fine sea salt or table salt about ½ tsp
- ¼ tsp ground black pepper
- 1 large onion, diced about 220 g
- 70 g baby spinach
- 1 tbsp chopped fresh thyme
- 1 tbsp chopped fresh tarragon
- 340 g jar roasted red peppers, drained and diced
- 225 g fontina, grated
To finish
- 1 large egg, beaten with 1 tbsp water
- 1
Mix. Combine buckwheat flour, spelt flour, white bread flour, fast-action yeast, olive oil, salt and water (starting with 200 ml), kneading for 6–8 min until the dough becomes smooth and slightly tacky.
- 2
Proof. Cover and allow to rise to double its size, which takes roughly 1 hour.
- 3
Cook filling. Heat olive oil in the frying pan over medium-high, add sliced mushrooms and stir for about 5 min until their moisture evaporates, then season them, stir in the diced onion until translucent, add the spinach briefly until wilted, tip everything into a bowl and add fresh thyme, tarragon, diced roasted peppers, then once cool, stir through the grated fontina.
- 4
Shape. Turn the risen dough onto a floured surface, cut in half and pat each piece to about 30 × 20 cm, then spoon half the filling down the middle in a 5 cm strip about 25 cm long, leaving 2–3 cm clear at the short ends.
- 5
Seal. Fold the short ends over the filling, fold one long side over the top, then roll to bring the other side across so the seam sits underneath.
- 6
Prepare for bake. Place both logs on the lined baking tray, slash the tops with 2–3 cm cuts, cover loosely with oiled cling film and let rest 30 min while the oven heats to 190 °C.
- 7
Finish. Brush with beaten egg and water mixture, then bake for 30–35 min until the dough is firm and just starting to colour at the edges.
- 8
Rest. Cool for 10 min, slice and serve warm.
Storage
Keep wrapped in the fridge for up to 5 days. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
