Vegy Loaf

Olive oil

1 Oion

2 tomato

2 cloves of garlic

2 cloves of shallots

1 hot pepper (optional)

5 white mushrooms ( chopped)

2 cups white flour ( spelt or kamut)

2 baby pack chow ( finely chopped)

1 1/2 Tbsp baking powder

1/4 tsp sea salt

1/2 tsp ground fenel seed

Preperation


Saute onion, tomatos, garlic, shallats, and mushrooms in pan with olive oil for three minutes. (low heat) After three minute, turn
stove of and add saute vegetables, and fenel seed to uncooked babby pack chow. Mix together and leave to cool.


Make dough with flour, cold water, baking powder, and salt. After dough is made, divid dough into about 4-5 balls. Use rolling pin
to flatten dough (almost like pizza dough but alot smaller) while lightly dusting loose flour to dough (between rolls) to prevent dough
from sticking to rolling pin. This should be done to all seperated balls of dough.

The radios of the flattened dough shold be approximately:
Width 7"
Length 7"

Once the dough is flat and smooth, start adding the vegetable ON TOP of the dough. Add 2-3 tbsp of vegetable unto dough.


Spread the vegetable unto the lower half of the dough that is closest to you. Vegetable should not meet the edge of the dough.
Leave about a half of inch space between the vegetable and the edge of the dough. This space is for sealing the dough.

Then, use the upper half of the dough to fold and seal the two edges with finger tips by pressing them together. The dough should
be laying flat on the counter while this is being done. Repeat the process with remainding dough and vegetables.

Grease baking apparatus and add loose flour to prevent the vegi loafs form sticking to it.

Place the loafs in baking apparatus and bake in oven for 20 minutes on each side 350 degrees.