Tortano bread

The past weekend  we had decided to try our luck in the blueberry forest with some friends, but before that we needed lunch. I love bread with a filling so therefore I threw together three kinds tortano breads. Bread is really grateful to be filled with different things because almost everything tastes delicious with bread. At this time I focused hard on the cheese and had different cheeses in the three different breads.

It was a pretty good idea to have something to eat before we went into the woods. After about three hours,  me and my boyfriend had managed to pick almost five liters of blueberrys. I noticed, however, the day after that my legs were not really trained to squat for three hours, I still have some pain in my thighs.

Tortano

Ingredients:

15 g fresh yeast

300 ml lukewarm water

2 tablespoons olive oil

1 tablespoon honey

1½ tablespoons sea salt

175 g durum wheat flour

275 g strong bread flour

How to:

1. Crumble the yeast into a mixing bowl and dissolve it in the water, olive oil, honey and sea salt.
2. Mix in the flours a little at a time; knead until the dough becomes elastic.
3. Let it rise in a bowl undeer a cloth, until it doubles in size, about 40 minutes.
4 Press the dough into a rectangle shape about 1 cm thick. Don't roll it because the air will be pressed out of the dough.
5. Fill the dough with the filling of your choice (See below for inspiration).
6. Brush the edges of the dough with water and roll it into a long sausage shape, then shape into a wreath.
7. Preheat the oven to 250 degrees C.
8. Place the bread on a tray lined with baking parchment, flour the bread and let it rise under a cloth for about 30 minutes.
9. Put the tray in the oven, and lower the temperature to 200 degrees C. Bake for around 35 minutes and let the bread cool on a cooling rack before slicing.

Tortano with goat cheese, honey and walnuts:

1 set tortano
200 g of hard goat cheese
150 g walnuts
2 tbsp runny honey

Tortano with feta cheese, olives and rosemary:

1 set tortano
200 g feta cheese
1/3 cup olives, pitted
3 sprigs fresh rosemary
Olive oil to drizzle.

Tortano with mixed cheeses, herbs and garlic:

1 set tortano
350 g mixed cheeses (I used: hard goat cheese, feta cheese and brie cheese)
3 sprigs of rosemary
5 sprigs of thyme
2 cloves garlic, pressed
1 pinch of salt flakes
Olive oil to drizzle.