Beautiful, tasty and healthy pinwheel bread, made with card or spinach filling.
מרכיבים
For the dough:
2 cups whole wheat flour (wheat or spelt)
1 cup all purpose flour
1 cup warm water
1 tea spoon salt
½ cup olive oil, plus a few table spoons to brush
Handful of sesame seeds
For the filling:
Large onion
2-3 table spoons olive oil to fry the onion
2 batches of chard (should weight about 800 grams with the stalks and about 400 grams just the leaves)
¼ cup olive oil
¼ cup chickpea flour (can sub with spelt or wheat flour)
½ cup water
1 tea spoon salt
הוראות הכנה
Prepare the dough: Place the whole wheat flour (2 cups), all purpose flour (1 cup), olive oil (1/2 cup) and salt (1 tea spoon) in a bowl and mix just a bit. Gradually add the water, start with ¾ a cup, work the mix into a dough, if it is too crumbly add some water and knead some more. The dough should be pliable. It is crucial for the water you use to be warm (as warm as you can handle while kneading), as this will make the dough more pliable and easy to handle. Create a ball from the dough, spread some olive oil around it (2 table spoons) and place in the fridge until the filling is ready.
Prepare the filling: Remove the chard leaves from the stalks (you can use the stalks for different purposes like saute with some olive oil) and blanch them in boiling water for a few seconds. Strain, squeeze the excess water our with your hands, and cut coarsely.
Cut the onions to small pieces, warm 2-3 table spoons of olive oil on a pan, and fry the onions while stirring occasionally until lightly brown (about 10 minutes).
Warm ¼ cup olive oil on a pan, when it is warm add in the ¼ cup of chickpea flour (you can use other flours here, personally I think the chickpea flour produces the tastiest result), remove from heat for a minute and stir well to avoid lumps. Place back on the stove, and start adding the water gradually, while stirring, about ½ a cup of water, until you reach the consistency in the picture above (mash consistency). You may need to add some water. Keep stirring and remove from heat when it starts to bubble (should happen pretty fast, within a minute or so).
Add the browned onion, the chard and a tea spoon of salt, and mix to combine. You could add here some lemon zest, it will make it even more delicious.
Assemble the pinwheel bread: Start by warming your oven to 180 C. Roll the dough into a rectangle with sizes approximately 30x35 cm. The easiest way is to do this straight on the parchment paper you would use in the oven later, this way you'll avoid moving the dough around and risking it tearing. Place the filling on the rectangle in as even layer as possible, and roll to create the pinwheel shape. Brush with some olive oil and sprinkle sesame seeds on top. Place in the oven on 180 C for about 20 minutes, until it is brown.
Wait for it to cool a bit, then cut into slices, and serve.
Recipe by Vegan High Tech Mom at https://www.veganhightechmom.com/%d7%a8%d7%95%d7%9c%d7%93%d7%aa-%d7%aa%d7%a8%d7%93%d7%9e%d7%a0%d7%92%d7%95%d7%9c%d7%93-%d7%98%d7%91%d7%a2%d7%95%d7%a0%d7%99%d7%aa-2/