Photo: Kristy Komadina
- 300g wholemeal spelt flour
- 200g bread and pizza flour
- 2 tsp dried yeast (one 7g sachet)
- 2 tsp bread improver (optional)
- 20g vegetable oil (2 tablespoons)
- 130ml lukewarm water
- 130ml lukewarm milk
- 1 tsp sugar or honey
- 1 tsp salt
- 150g chorizo, thinly sliced
- 1 small jar store bought pesto
- 150g grated tasty cheese
Preheat the oven to 180°C. Place the flours, yeast, bread improver, salt and sugar into a large mixing bowl or into your stand mixer that has the dough hook attachment connected. Mix together all the dry ingredients to incorporate them evenly.
Add in the water, milk and oil and bring together with your hands (or dough hook). Knead for about 5 minutes, or until you have a soft and elastic dough. Leave the dough to rest in a warm place covered with a tea towel for 20-30 minutes.
Once it has doubled in size, roll it out into a 30cm x 40cm rectangle.
Spread the pesto over the whole rectangle of dough, right up to the edges. Top with the grated cheese and chorizo in an even layer.
Roll into a log from the 40cm long end. Cut into 8 pieces with a sharp knife.
Place each piece evenly on a baking paper lined tray then using the heel of your hand, flatten each scroll.
Place the tray into your preheated oven and bake for around 25 minutes or until the top of the scrolls are tinged brown and the cheese is bubbling.
Kristy is a mother of three who loves feeding her family wholesome, nutritious and above all delicious food. She has her own food blog called "The Life She Made where she posts family style recipes and talks about life as a stay at home mother.
- Course - Lunchbox