Eggplant and Goat Cheese Stuffed Bread Draft

How I make it

Dough

1. In a bowl, mix both flours with the salt.

2. In a separate bowl, stir the yeast, sugar and water until the yeast dissolves completely.

3. Add the yeast mixture to the flour and knead for about 10 minutes, until the dough is elastic and no longer sticks to your hands.

4. Transfer to a floured bowl (or leave it in the mixer bowl), cover with a damp towel and let rise in a warm spot for about 1 hour, until doubled.

Eggplant

1. While the dough rises, preheat the oven to 425°F (220°C). Prick the eggplants with a fork, put them in a pan and roast for 45-60 minutes.

2. Or char the eggplants directly over a gas flame, turning, until blackened all over and soft.

3. Leave the oven on at 425°F (220°C) and put a pizza stone, or two baking sheets stacked together, on the bottom.

4. Halve the eggplants, scoop out the flesh and let it drain and cool in a strainer.

Shaping and baking

1. Turn the dough out onto a lightly floured surface and punch it down. Knead for a few minutes, preferably by hand.

2. Roll out into a rectangle the size of the baking sheet. Scatter the eggplant, spices and garlic over it and crumble the cheese on top.

3. Roll up loosely, tuck the ends underneath and press to seal so the filling doesn't escape.

4. If you like, brush with milk and sprinkle with sesame and/or nigella seeds.

5. Let rise, uncovered, for about 15 minutes.

6. Set the loaf seam side down on the hot stone (or stacked sheets) and bake for about 20 minutes, until golden and hollow-sounding when tapped underneath.

7. Let cool for 20 minutes before slicing.

What I've learned

• Bread flour gives a lighter, taller loaf.