Stuffed Baguettes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,088 cal. | (52 %) | ||
| Protein | 41.8 g | (43 %) | ||
| Fat | 32.12 g | (28 %) | ||
| Carbohydrates | 161.83 g | (108 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.21 g | (11 %) |
| Vitamin A | 126.81 mg | (15,851 %) | ||
| Vitamin D | 0.02 μg | (0 %) | ||
| Vitamin E | 0.31 mg | (3 %) | ||
| Vitamin B₁ | 0.78 mg | (78 %) | ||
| Vitamin B₂ | 0.54 mg | (49 %) | ||
| Niacin | 7.04 mg | (59 %) | ||
| Vitamin B₆ | 0.12 mg | (9 %) | ||
| Folate | 36.9 μg | (12 %) | ||
| Pantothenic acid | 0.27 mg | (5 %) | ||
| Biotin | 2 μg | (4 %) | ||
| Vitamin B₁₂ | 0.05 μg | (2 %) | ||
| Vitamin C | 9.36 mg | (10 %) | ||
| Potassium | 797.05 mg | (20 %) | ||
| Calcium | 476.41 mg | (48 %) | ||
| Magnesium | 30.72 mg | (10 %) | ||
| Iron | 8.42 mg | (56 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 10 g | |||
| Cholesterol | 38.73 mg |
Ingredients
- For the dough
- 1 cube fresh Yeast 42 grams (approximately 1 ounce)
- 800 grams Pastry flour
- 1 ½ tsps salt
- 50 milliliters olive oil
- Pastry flour (for the work surface)
- For the mushroom filling
- 2 shallots
- 3 garlic cloves
- 300 grams button Mushroom
- olive oil
- ½ tsp freshly chopped rosemary
- ½ tsp freshly chopped thyme
- salt
- freshly ground peppers
- 200 grams Mozzarella
- For the tomato filling
- 200 grams sun-dried, pickled Tomatoes (in oil)
- 2 Tbsps freshly grated Parmesan
- 1 Tbsp freshly chopped Basil
- also
- 1 Tbsp flaxseed
- 1 Tbsp peeled Sunflower seed
- 1 Tbsp roasted Pine nuts
- 1 Tbsp roasted Pumpkin seed
Preparation steps
For the dough, mix the yeast in 400 ml (approximately 1.5 cups) lukewarm water. Mix the flour with the salt in a bowl, make a well in the center and pour in the yeast water, and the oil. Knead with hands until smooth and knead vigorously on a floured surface for about 10 minutes. If the dough is too moist, add extra flour. If it is too dry, add some lukewarm water. The dough should not stick to your hands.
Put the dough back in the bowl, sprinkle with flour and let sit, covered in a warm, draft-free place for about 1 hour.
For the mushroom filling, clean the mushrooms and cut into very small pieces. Peel the shallots and the garlic, chop finely and sweat half of these in a hot frying pan with 2 tablespoons oil. Add the mushrooms, sweat briefly, and fry until the remaining mushroom liquid has evaporated. Add in the rosemary and thyme, and the salt and pepper, to taste, remove from heat and let cool. Drain the mozzarella and cut into very small cubes. Mix half of it into the cooled mushroom mixture.
For the tomato filling, drain the sun-dried tomatoes and puree finely with the remaining shallot mixture in a blender. Gradually drizzle in olive oil until a pesto-like filling forms. Mix in the parmesan, basil and remaining mozzarella, and season.
Preheat the oven to 220°C (approximately 400°F).
Knead the dough again well and incorporate the nuts and seeds. Then divide it into 4 equal portions and roll out to 1 cm (approximately 4/10 inch) thick onto a floured surface. Fill 2 dough portions with the tomato mixture, roll up, and shape into baguettes. Fill the other 2 dough portions with the mushroom mixture, roll up and shape into baguettes. Place on a baking sheet lined with parchment paper and let rest again 15 minutes. Rub with a little water and bake in preheated oven for 30-40 minutes.
Remove, let cool and cut each roll in half. Serve wrapped in napkins.
