Apple and mushroom-stuffed picnic bread roll

Apple and mushroom-stuffed picnic bread roll

The Green Kitchen
Johanna Frenkel

I first tried this brilliant bread while living in Italy. They typically make it for Easter, but I’d say it’s even more perfect for summer picnics. Instead of putting a topping on top of baked bread, it is hidden inside the bread before baking and as you break off the first piece, you unveil what’s inside. This is our suggestion for a delicious savoury filling, but you could make it into a dessert by adding extra sweetness to the dough and filling it with fruit, honey and mascarpone cheese.


Quantity Ingredient
1 tablespoon fast-action dried yeast
250ml water, heated to about 40°C
1 tablespoon clear honey
1 tablespoon sea salt
200g light spelt flour
225g whole spelt flour
2 tablespoon extra virgin olive oil


Quantity Ingredient
3 tablespoons extra virgin olive oil
1/2 leek, sliced
1 garlic clove, minced
10 crimini mushrooms, quartered
1 green eating apple, peeled, cored and cut into 1 cm pieces
1/2 lemon, juiced
60g grated pecorino
3 sprigs thyme, leaves picked
freshly ground black pepper


  1. Put the yeast in a large bowl, add water, honey and salt and stir until dissolved. In a separate bowl, sift the flours together, and then add half to the yeast mixture. Stir with a wooden spoon before gradually adding the rest of the flour. Knead in the bowl for a minute, then knead on a floured surface for a few minutes more. Add more flour if it feels too sticky. You want the dough to be elastic but not sticking to your hands. Rub the olive oil over the dough and form it into a ball. Return it to the bowl, cover with clingfilm and leave to rise for about 1 hour.
  2. Meanwhile, prepare the vegetable filling. Pour 1 tbsp olive oil in a frying pan on a medium heat. Add the leek and garlic and sauté for a few minutes. Add the mushrooms and apple and fry for 3–4 minutes, stirring regularly. Season with salt and pepper. Remove from the heat, squeeze over the lemon juice and leave to cool.
  3. When the dough has risen, re-knead briefly on a floured surface. Place the dough on a sheet of baking paper. Roll out a rectangle, around 30 x 40 cm and around 1 cm deep. Drizzle with the remaining olive oil. Spread the filling evenly on bottom half of the dough and sprinkle with the pecorino. Top with the thyme and some pepper.
  4. Use the baking paper to roll the dough into a log. Brush one of the ends with water then form the dough into a ring. Pinch the two ends together to form a closed tube. Place on a baking tray. Sprinkle with flour and leave to rise under a tea towel for 30 minutes.
  5. Preheat the oven to 200°C. When the roll has risen, bake for about 35–40 minutes, or until golden. Good warm or cold.
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