I bake bread a lot. Well, relatively a lot. So for mishloach manot (the present of food you give to people on Purim), I decided to make hamentashen but instead of making them with cookie dough and a sweet filling, I make them with bread dough and a savoury filling. It is delicious, to say the least.
This time I used the basic bread recipe from the Netivot Hatorah cookbook (written by my cousin Carol!). Here it is with slight changes:
Mix together the dry ingredients:
9 cups whole wheat and/or 70% whole wheat flour
2.5 tbsp. dry yeast
Around 1/2 cup sugar
3 tsp. salt
Add the wet ingredients:
3 cups warm water
Around 1/2 cup olive oil
Knead and let it rise.
I mix all the ingredients together but I don’t worry about it being mixed perfectly. Because after it rises it’s easier to get it mixed together well. I let it rise twice and kneaded it both times.
2 onions chopped small
1 head garlic chopped small
1 container fresh mushrooms chopped small
Sauté onion garlic and mushrooms. I added soya sauce but you could also just add salt.
Putting it all together
Roll out flat circles of dough on a floured surface. Add the filling and then wet your hands in order to pinch together three corners with the filling showing a little in the middle.
Preheat the oven to 180C. Bake until browned, around 20-30 minutes. Make sure it’s baked underneath. Serve as fresh as possible.