2 cups wholemeal plain flour
1 ½ cups strong bread flour
7 g sachet dried yeast
1 ½ cups lukewarm water
40 g light margarine melted cooled
olive oil cooking spray
1 egg yolk whisked
2 Tbsp finely grated Parmesan cheese
1 tsp poppy seeds
2 tsp extra virgin olive oil
150 g (½ bunch) kale shredded
150 g button mushrooms thinly sliced
1 large zucchini coarsely grated
60 g prosciutto finely chopped
50 g 97% fat-free semi-dried tomatoes
100 g bocconcini chopped
- Combine the flours and yeast in a large bowl. Add water and margarine and, using a flat-bladed knife, stir until mixture starts to come together. Turn out onto a lightly floured surface and knead for 10 minutes or until smooth and dough bounces back when prodded with a finger. Spray a large bowl with oil. Add dough then cover bowl with plastic wrap and a clean tea towel. Put in a warm place for 45 minutes or until almost doubled in size.
- Meanwhile, to make the filling, heat the oil in a large non-stick frying pan over medium-high. Add the kale, mushrooms, zucchini and prosciutto. Cook, stirring often, for 5-6 minutes or until kale wilts. Transfer to a large bowl and stir in the tomatoes. Set aside to cool for 30 minutes
- Line a large baking tray with baking paper. Roll out the dough on a lightly floured surface to form a 28 x 48cm rectangle. Spread the filling over the dough right to the edges. Top with bocconcini. Starting from 1 long side, roll up firmly to enclose filling. Cut log into 8 even pieces (about 5-6cm wide). Using photo as a guide, arrange 7, just touching, in a circular pattern on the tray around 1 in the centre. Cover with a tea towel. Set aside in a warm place for 30 minutes.
- Preheat oven to 180°C (fanforced). Brush dough with egg yolk and sprinkle with parmesan and poppy seeds. Bake for 25-30 minutes or until golden. Serve warm, or at room temperature.