Rye-wheat biscuit with baked potatoes and bell pepper

1. Making the dough. In a bowl, mix wheat flour and rye flour. Add sugar, yeast and salt. We mix everything.

2. Make a well in the center and pour in warm water and olive oil. With olive oil, the biscuit will be blush. You can also use sunflower oil. We begin to connect with a silicone spatula, and then work with our hands. The dough is excellent in work, does not stick to hands.

3. Roll the dough into a ball and place in a bowl. Cover with a towel and put in a warm place to rise. Enough 30 minutes.

4. While the dough is standing, make the filling. Vegetables need to be baked until tender. I use baby potatoes. It has a thin skin and I will leave it after washing it well with a brush. We take a form for baking. I cut the potatoes into “octopuses”, the bell pepper – into “cubes” and the onion – into “feathers”.

5. I sent everything into a mold, poured oil, added Provence herbs, cayenne pepper, dry garlic, salted and mixed so that the vegetables were covered with a spicy-oil mixture. I put it in the oven to bake for 30 minutes at t-180 C.

6. The dough has risen. I hugged him well.

7. I rolled out D ~ 26 cm, so I have a biscuit baking dish (I have a pizza dish) I have D-24 cm. Got it in shape. You can use a baking sheet.

8. After 20 minutes, I took the potatoes out of the oven, mixed them and put them back in the oven for the remaining 10 minutes.

9. The filling is ready for me. Focus on your oven. It will still come when baking biscuits. We place the filling evenly over the dough, leaving the edges about 3 cm.

10. We form a biscuit. To coat the biscuit, I will pour the oil into the mold where the vegetables were baked. There was some juice left with spices. Coat the top of the biscuit, which is made of dough, with a brush. You can also use sunflower oil, but with olive biscuit it will be blush. We put in the oven for 30 minutes at t-180 C.

11. I took the biscuit out of the oven 10 minutes before it was ready and sprinkled it with unroasted pumpkin and sunflower seeds. I wanted the seeds to be roasted. It’s not necessary, but it’s tastier and prettier.

12. The biscuit is ready. This is so beautiful and fragrant.

13. We shift the biscuit for serving to something. I’ll put it on a round wooden board. It will be easier to cut on it. We serve hot.

14. Cut into pieces and eat! This is delicious! At minimal cost, you will get excellent pastries that you can offer to guests outside of Lent.