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4 pk Dry Yeast
1/2 ts Sugar
3 1/2 c Semolina Flour; may take an
Or;; additional 1 cup
6 c Bread flour; unbleached
— may take an additional
-1/2 cup,
— plus extra for rolling
1 1/4 c Whole Wheat Flour
1 1/4 c Mixed-Grain Flour
–A Mixture Of Barely,Rye,
-And Oats
2 ts Salt
1/4 c Olive oil; fruity
1/4 c Grape Must Syrup ; Or
-Molasses*
Filling:
1 lb Onions; to yield 1 cups
— cooked onions
3 tb Olive Oil
1 ts Sugar
1 1/4 lb Curly Endive; or any greens
-of
— your choice, steamed
— drained and chopped
1 c Roasted Sweet Pepper; *from
-1 1/4 lb sweet
— peppers
1/2 lb Greek Olives; pitted and
-roughly
— chopped
1 c Feta Cheese
3 Cloves Garlic
1/4 c Italian parsley; (flat leaf
-parsley
c Fresh Dill; choppped
2 tb Fresh Mint; finely chopped
1 ts Rice; optional
–or cracked wheat
To make the bread dough: Put the dry yeast in a cup with 1/2 cup hot water
(just above body temperature, to your finger). Stir in sugar and leave in
a warm undisturbed place to prove. Mix the semolina flour, or unbleached
bread flour with the whole wheat and mixed-grain flours, adding the salt.
Pour onto a work surface, making a hollow in the center. When the yeast is
frothy and doubled in bulk, pour it into the center, with the olive oil,
molasses, and 1 cup warm water. Mix together to make a cohesive dough,
adding more water as needed. Knead the dough, keeping the work surface, the
hands and the dough floured, until the dough is velvety and elastic – about
25 minutes. Cover with a damp cloth and leave to rise until almost double
in bulk – about an hour. Make the filling, so that it can cool before use.
Sauti the chopped onion in the olive oil, adding little splashes of water
if they stick. When burnished gold, sprinkle the onions with the sugar and
cook until they caramelize. Assemble the greens and roast peppers, chopping
them roughly. Drain all the cooked vegetables very thoroughly. If
necessary rinse the olives. Make herbed cheese by mixing the feta with the
garlic, parsley, dill, and mint.
When the dough has risen, punch it down and divide into two slightly
unequal pieces. Pat or roll each piece into a circle about 3/4-inch thick.
Place the larger circle on an oiled or non-stick baking sheet. Cover both
halves and leave to rise in a warm place for about 30 minutes If the
filling ingredients are moist, sprinkle the dough laid out on the baking
sheet with rice or cracked wheat. Layer the fillings, in order of
preference, on the dough, leaving a border of 2-21/2 inches all around the
edge. Lay the second circle gently over the filling. Moisten the outer
edges of the bottom and roll them around and over the edges of the top.
Press to seal. Cut a few diagonal slits in the top for escaping steam and
leave the dough to rise until almost doubled in bulk – about 1 hour. Bake
in an oven preheated to 350 degrees for 1 hours, or until there is a hollow
sound when the hot loaf is tapped on the bottom.
Yields
8 Servings
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