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Stuffed braided bread
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Total Time:
2 hours
Impressive plaited loaves filled with nuts, tomatoes, oregano, and parsley. Easy twists for stunning results. Irresistible warm aroma when freshly baked.
Ingredients:
  • 10 g instant yeast
  • 500 g strong white bread flour plus extra for dusting
  • 125 g spelt flour
  • 2 teaspoons runny honey
  • olive oil
  • 60 g walnut halves
  • ½ a bunch of fresh flat-leaf parsley
  • 1 clove of garlic
  • ½ a bunch of fresh oregano
  • 50 g sun-blush tomatoes
  • 35 g Parmesan cheese
Instructions:
  • In a bowl, combine yeast, flours, and 2 teaspoons of sea salt. Make a well in the center and pour in honey, 2 tablespoons of oil, and 400ml of tepid water. Use your fingers to mix the liquid, gradually forming a soft dough. Knead on a lightly floured surface for 10 minutes until elastic. Place the dough in a lightly oiled bowl, cover with oiled clingfilm, and let it rise in a warm place for 45 minutes to 1 hour. For the walnut and parsley filling, chop the nuts and parsley, peel and crush the garlic, and combine with 1 tablespoon of oil in a bowl. For the second filling, warm 2 tablespoons of olive oil over medium heat, then stir in finely chopped oregano. Halve the dough, roll out on a floured surface into two rectangles. Spread the oregano-infused oil and tomatoes over one rectangle, and the walnut and parsley mixture over the other. Roll each rectangle into a log, cut lengthways, then intertwine the pieces together into a plaited shape. Place the plaits on a greased baking sheet, leaving space between them. Let them rise for 1 hour. Preheat the oven to 180ºC/350ºF/gas 4. Brush the loaves with olive oil, sprinkle with sea salt, and bake for 35 to 40 minutes until golden. Enjoy warm or cold after cooling on a wire rack.

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