This is a delicious, moist and very easy bread dough.
I describe here how you can make it into savory or sweets treats.
No need to make them both the same day, though. Just keep half the dough in the fridge to stuff and bake within the next 2-3 days making the sweet or savory version.
You also can form into loaves or small buns and eat instead of any other bread; it makes wonderful sandwiches.
The cheese-stuffed bread is a lovely accompaniment to soups and vegetable dishes, or served as meze with drinks. The chocolate bread can be part of breakfast or accompany soft cheese or served with tea, and coffee.
Yields 2 round loaves
1 cup fine semolina or pasta flour
3 1/2 cups all purpose flour
1 cups whole wheat flour
1 cup ground flax seeds (optional) or an additional 1/2 cup whole wheat flower
1 cup ground sunflower seeds
1 tablespoon instant dry yeast (1 package)
2 teaspoons salt
2/3- 1 teaspoon ground pepper
1 1/2 cup full-fat natural yogurt, preferably sheep’s milk (not thick Greek yogurt)
About 1 cup water (non chlorinated), or more, as needed
CHEESE STUFFING
1 cup crumbled feta
1 1/2 cup grated aged graviera or cheddar
1/2 cup dried whole-wheat breadcrumbs
CHOCOLATE STUFFING
200 grams semi-sweet dark chocolate, chopped
1 cup coarsely ground almonds
Olive oil for the bowl and the plastic wrap
2 tablespoons grape molasses or honey to brush the loaves (optional)
Place flours, ground seeds, yeast, salt and pepper in the bowl of a standing mixer and toss with a spatula. Make a well in the center and add the yogurt. Fit the bowl to the mixer and work with the dough hook on low for 1 minute.
With the motor running add water as needed and work the dough for 5 minutes or more, occasionally stopping to turn over the dough with a large spatula.
The dough should still be somewhat wet and sticky, but should start to come off the sides of the bowl. If too dry, add a little water, if too wet add a few tablespoons all purpose flour.
Lightly oil a large transparent or semi-transparent bowl, as well as a piece of plastic wrap. Turn out the dough onto a lightly floured surface and shape into a ball. Transfer to the oiled bowl. Cover with the oiled plastic wrap and let rise until double its original volume: about 1 1/2 hour or more.
(When the dough has expanded to about 1 1/2 times its size you may transfer the bowl with the dough to the refrigerator, and leave it overnight and up to 24 hours. It will continue to rise slowly. Before proceeding further, bring to room temperature).
Turn the dough out onto a lightly floured surface and halve with a dough scraper.
For the cheese-stuffed bread: On the floured counter flatten one piece of dough with your palms, sprinkling with a little flour, then use a floured rolling pin to create a rectangle roughly 40 cm (16 inches) by 30 cm (11 1/2 inches). Spread the cheeses all over the flattened dough, and sprinkle with the breadcrumbs. Press with your palms the stuffing and then roll the dough carefully, like a cigar to enclose the stuffing. Shape into a crown and transfer to a parchment-paper-lined baking sheet. With scissors cut slits half-way into the bread and brush with the molasses, if you like.
For the chocolate-almond bread: On the floured counter flatten the second piece of dough with your palms, sprinkling with a little flour, then use a floured rolling pin to create a rectangle roughly 40 cm (16 inches) by 30 cm (11 1/2 inches). Spread the chocolate and almonds all over the flattened dough. Press with your palms the stuffing and then roll the dough carefully, like a cigar, to enclose the stuffing. Shape into a crown and transfer to a parchment-paper-lined baking sheet.
Cover with oiled plastic wraps and let the loaves rise for another 30 minutes –they won’t rise much.
Preheat the oven to 450°F (220 C)
Brush the breads with molasses or honey diluted in 2 teaspoons water, if you like.
Bake for 5 minutes, sprinkling the inside of the oven with water twice, then reduce the heat to 375 F (200 C) and continue baking the breads for 35 minutes or more, until golden brown an hollow-sounding when tapped at the bottom.
A meat thermometer inserted in the center should reach 205 F. When done, transfer to a rack to cool completely before you slice to serve.
