Sprouted Rye Stromboli
Allsprouts
Rated 5.0 stars by 1 users
Author:
Allsprouts
This recipe is a twist on a classic Italian favorite. Made with our organic sprouted rye flour, the dough develops a rich, earthy flavor which is perfect with the fillings. Great way to enjoy the nutritious benefits of sprouted whole grains at t...
Ingredients
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3/4 cup sprouted whole wheat flour
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1 cup sprouted spelt flour
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1 1/2 cups bread flour
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2 teaspoons instant or active dry yeast
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2 tablespoons olive oil
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1 teaspoon table salt
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3/4 to 1 cup water
Filling:
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2 tablespoons olive oil
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5 cups mixed wild mushrooms, sliced
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1/2 teaspoon table salt
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1/4 teaspoon ground black pepper
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1 1/2 cups diced onion
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2 cups baby spinach leaves
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1 tablespoon chopped fresh thyme or 1 1/2 teaspoons dried
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1 tablespoon chopped fresh tarragon or 1 1/2 teaspoons dried
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12-ounce jar roasted red peppers, drained and diced
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2 cups grated fontina cheese
Directions
Measure the flour; . Combine all the ingredients in a large bowl and mix until everything comes together. Knead until the dough is smooth and somewhat elastic.
It will look like this.
Let it rise for about 1 hour or until it doubles in size. Place it in a warm spot with a wrap on top.
Once the dough has double, place it on a lightly floured surface and divide into half.
Gently stretch and roll out both. Let rest on a baking sheet. Put parchment on backing sheet 1st.
Make the filling. Sautee the onions, olive oil and mushrooms.
Add in herbs and spinach.
Add in tomatoes.
Remove from heat and stir in cheese.
Put filling on each piece. Cut 1" slits in the top . Cover with greased plastic and let rise for 30 minutes.
Preheat oven to 375 f . Before putting stromboli in oven. Brush with the beaten egg mixture and bake for 30 to 35 minutes.
Let it cool down before cutting and serving.
Sprouted Rye Stromboli
This recipe is a twist on a classic Italian favorite. Made with our organic sprouted rye flour, the dough develops a rich, earthy flavor which is perfect with the fillings.
Great way to enjoy the nutritious benefits of sprouted whole grains at the dinner table. This recipe is filling and also a great summertime supper.
