1 c Water; warm
1 tb Baker's yeast
1 ts Honey
1/2 ts Salt
1 tb Sunflower oil
1 1/4 c Whole wheat flour
1 1/4 c Unbleached white flour; or
-as needed
2 tb Butter
4 cl Garlic; minced
1/4 ts Dried dill
4 c Mushrooms; sliced
1 ds Salt
1 ds Black pepper
1/4 c Romano cheese; finely grated
1 c Havarti cheese; grated
1/2 c Walnuts chopped; (optional)
Butter
In a medium-sized bowl, combine the warm water, yeast, honey, and
salt. Stir well and allow to sit until the mixture if foamy at the
top (around 10 minutes). Stir in the oil, whole whet flour, and 1 cup
of the unbleached white flour. Turn out onto floured board and knead
for about 10 minutes, using some of the reserved unbleached flour on
board as needed. When dough is smooth and elastic, cover and set in a
warm place for 1 hour or until doubled.
Preheat oven to 375 F. Set a medium frying pan over high heat. Add
butter. When nelted, add garlic, dill, mushrooms, salt, and pepper.
Saute for 4 to 5 minutes, or until tender. Drain off any excess
liquid and set aside.
Turn the dough out onto floured board and roll into a 12x16"
rectangle. Spread sauteed mushrooms over dough, leaving 1/2" border
around the edge. Top with grated cheeses.
Roll up the dough lengthwise, forming a long log, jelly roll fashion.
Cut into approximately 1"-wide slices. Place rolls cut side down on a
buttered cookie sheet 1" apart. Sprinkle tops of rolls with walnuts.
Bake 20 minutes at 375 F until nicely browned on top. Serve topped
with a dot of butter.
Recipe by Horn of the Moon Cookbook by Ginny Callan
