Ingredients:
Dough:
7 oz. warm water
1 1/2 tsp instant dried yeast
1 c. whole wheat flour
2 c. all purpose flour
2 T olive oil
2 tsp salt
Filling:
2 tsp. oil
1 small onion, sliced
4 c. chopped sulphur shelf mushroom
1/2 c vegetable broth or water
4 oz. brie, cubed
4 T chopped chives
1 tsp. salt
1/4 tsp. black pepper
egg wash
Preparation:
- To make the dough, pour the warm water (100°F) in a mixer bowl. Sprinkle the yeast over the water and let it proof for 2 minutes. It will look foamy.
- Add 2 c. of flour, olive oil, and salt and turn the mixer on. Slowly add the last 1 c. of flour and mix for 5 minutes. You may need more flour to get the ball of dough to form.
- On a floured counter, knead the dough for 2 minutes by hand. Return the dough to the oiled bowl, cover, and let it rise for 1 hour.
- To make the filling, heat the oil in a sautée pan over medium heat and add the onions. Cook until the onions are softened and browned. Add the sliced mushrooms and cook 2 minutes. Add the broth or water to the pan and allow it to cook down.
- Remove the pan from the heat and allow it to cool. Right before stuffing the dough, add the chopped chives, brie, and salt and pepper, stirring it all together.
- Heat the oven to 400°F. Cover a sheetpan with parchment, a silicone mat, or spray with non-stick spray.
- Punch down the dough, and roll it into a large rectangle about 8" x 14" for the stuffed bread, or into 4-8" rounds for calzones. Transfer the dough to the prepared sheetpan. Fill the dough and pinch it closed over the filling. Slit a few air vents in the top of the dough. Let the stuffed dough rest for 20 minutes, and brush it with egg wash.
- Bake the stuffed bread for 25-35 minutes, the calzones for 20-30 minutes, until browned and the bread is fully baked. Cool before slicing.