Vegetables, Sausage and Feta Swirled Bread



For the dough:

For brushing:

For the filling:


In a large bowl, whisk together all the ingredients for the dough and knead until getting an smooth and soft dough, make from it a

ball, lay it on a bowl, cover it with kitchen foil and let it rise for 2 hours.

In the meantime, prepare the filling.

Heat oil in a wok and add all the ingredients for the filling, except the cheese.

Cook this mixture until the vegetables are a little tender (don't overcook them).Remove from the fire and let it cool down, add the

cheese and whisk all good together.

Punch down the dough. On a lightly floured surface, rool out the dough until getting a rectangle from around 1 cm thick and around

35 by 15 cm.

Spread the filling over, leaving a border from around 1 cm all around.

Make the roll keep the seam side down and pinch the open sides on both edges.

Place the roll on a baking tray (previously covered with baking paper), cover the roll and let it rise for 1 hour.

Brush the roll with the milk mixed with the egg yolk and sprinkle it with the sesame and poppy seeds.

Bake on a previously pre heated oven at 180 °C for 20 minutes or until golden brown.

Remove from the oven and brush with melted butter and let it cool down completely before slicing.