Method

• Roast and prepare the vegetable filling you intend on using in the bread.
• Place all of the dough's ingredients in a mixer bowl with 450ml of water and start mixing. If dough seems a little dry add a bit more water until it forms into a smooth soft ball (but no more than 600ml), this should take about 10 minutes. you can also do this by hand.
• Place the dough in a bowl, cover it and let it rise until volume has doubled. This takes about one hour, depending on the weather :)
• Preheat the oven to 200C.
• Divide the dough into 3 equal pieces and roll out each one into a rectangle (do not over knead the dough, or it will turn elastic and hard to work with).
• Place a third of the vegetables on each rectangle leaving the edges empty (see photo).
• Fold each vegetable topped rectangle into an oval shaped loaf (see photo).
• Place loaf on baking dish lined with a baking sheet, cover and let rise until the loaf doubles in volume.
• Dust the tops of the loafs with flour and make small incisions on top with a knife.
• Bake for 230C for 15 minutes and then reduce to 200C for about 20 minutes.
• Take a peek in the oven near the end, when the bread is nice and brown (the bottom too) its ready.
• Let cool before slicing.