Stuffed bread type baguette

Submitted by enr on 01 Oct 2012
700 g flour
160 ml water
160 ml milk
20 g fresh yeast
2 tbsp olive oil, sunflower oil from grape seeds, sunflower oil
1 tsp sugar, salt
4 tbsp mix seed - white and black sesame, usually gold and linseed, poppy, sunflower seeds
# For the filling:
1 head red onion or 4 sprigs of fresh
2 heads of garlic
50 g butter
300 g spinach
150 g feta cheese
4 pieces cheese toast slices
150 g raw sunflower seeds or other nuts
6 tsp pesto tomato / chutney, ketchup /
1 tbsp olive oil, sunflower oil from grape seeds, sunflower oil
1/2 bunch parsley
salt, pepper
Stuffed bread type baguette
Photo added on
Photo author
For the filling: Cut cloves garlic slices and fry until golden with the butter and 1 tbsp sunflower oil in a Teflon pan. Add the chopped onion and the washed and cut into large pieces spinach. Cook over low heat until all the liquid evaporate. Season with salt and pepper and chopped parsley. Roast sunflower seeds. For the dough: Dissolve yeast in warm milk and sugar and let stand for 15 minutes. Make a well in the flour and pour in the yeast, water and salt. Add 2 tbsp of seeds / can mix or use only one type /. soft dough kneading. Knead not more than 6-10 minutes to not activate much gluten in the dough just until smooth and elastic dough. Place dough in a large bowl, coat them with sunflower oil, for not dry and leave to rise for 30 minutes. After doubling its volume, remove it on a greased with sunflower oil cooking paper. Spread the hands of the rectangle and roll. Leave it to rise again for 30 minutes with cooking paper. Repeat 3 more times. The dough may be folded by rolling out the square and in the middle gather the edges of the square. Divide the dough into 2 or 3. Shape each part of a long rectangle on cooking paper greased with a little sunflower oil. Put the filling in the middle, the layers are as follows: feta cheese tiles with thickness 1.5-2 mm, a mixture of spinach, roasted sunflower seeds / or roasted nuts / piece of cheese on toast and top 2 or 3 tsp tomato pesto. Turn roll using cooking paper and shape baguette. Leave to rise for 20 minutes, wrapped with cloth does not dry on top. Sprinkle with the mix of seeds or flour. Bake at 180C for 30 minutes or until a sufficient red brown.
0 users
01 Oct 2012
Adapted from - bread / french_baguettes / and techniques / folding /


I am a fan of pasta and grabbed me this recipe. Immediately goes into a folder favorite :)
Nice day!