Stuffed braided bread
With two different fillings
With two different fillings
Makes 2 loaves
Cooks In2 hours plus proving
DifficultyNot too tricky
Nutrition per serving
Calories 441 22%
Fat 16.8g 24%
Saturates 3g 15%
Sugars 3.2g 4%
Salt 1.4g 23%
Protein 12.8g 26%
Carbs 62.7g 24%
Fibre 3.5g -
Of an adult's reference intake
- 10 g instant yeast
- 500 g strong white bread flour , plus extra for dusting
- 125 g spelt flour
- 2 teaspoons runny honey
- olive oil
- WALNUT & PARSLEY FILLING
- 60 g walnut halves
- ½ a bunch of fresh flat-leaf parsley
- 1 clove of garlic
- TOMATO & OREGANO FILLING
- ½ a bunch of fresh oregano
- 50 g sun-blush tomatoes
- 35 g Parmesan cheese
By Marina Filippelli
- Combine the yeast, flours and 2 teaspoons of sea salt in a bowl and make a well in the centre. Pour in the honey, 2 tablespoons of oil and 400ml of tepid water. Mix the liquid around with your fingers, drawing the flour in and gradually combining the ingredients to form a soft dough.
- Turn onto a lightly floured surface and knead for 10 minutes, until elastic. Place in a lightly oiled bowl, cover with oiled clingfilm and leave to rise in a warm place for 45 minutes to 1 hour.
- Meanwhile, prepare the fillings. For the walnut and parsley filling, chop the nuts and parsley, and peel and crush the garlic. Combine with 1 tablespoon of oil in a bowl and set aside.
- For the second filling, warm 2 tablespoons of olive oil in a small pan over a medium heat, then finely chop and stir in the oregano. Set aside to infuse. Finely chop the tomatoes.
- Halve the dough and, on a floured surface, roll it out to make two rectangles roughly 21cm x 30cm.
- Stir the tomatoes into the oregano oil and spread it over the surface of one rectangle, then finely grate over the Parmesan. Cover the surface of the other rectangle with the walnut and parsley filling.
- Starting with a long edge, tightly roll one of the rectangles into a log and lay it seam-side down. Repeat with the second rectangle. Trim the ends of both logs so they're the same length. Cut each log in two lengthways, giving you four long pieces of filled dough.
- Place a walnut and parsley piece, cut-side up, alongside a piece of the tomato and oregano. Pinch the top of both lengths together, then lift the left over the right, repeating until intertwined, with the filling visible on top.
- Pinch the other ends together to seal. Shape the plait into a tight ‘S’ shape, then tuck both ends under the middle to form a figure of eight. Make the other plait the same way.
- Place on a greased baking sheet, with plenty of space between them. Cover with a clean tea towel and leave to rise for 1 hour.
- Preheat the oven to 180ºC/350ºF/gas 4.
- Brush the loaves with olive oil, scatter with sea salt and bake for 35 to 40 minutes, or until golden and the base of the loaves sound hollow when tapped.
- Cool on a wire rack and enjoy warm or cold.