Buckwheat and Mushroom Stromboli Recipe | King Arthur Baking

Ingredients

• 3/4 cup (89g) Birkett Mills Buckwheat Flour
• 1 cup (99g) spelt flour
• 1 1/2 cups (180g) King Arthur Unbleached Bread Flour
• 2 teaspoons instant yeast or active dry yeast
• 2 tablespoons (25g) olive oil
• 1 teaspoon (6g) table salt
• 3/4 to 1 cup (170g to 227g) water
• 5 cups (454g to 567g) mixed wild mushrooms, sliced
• 1/2 teaspoon table salt
• 1/4 teaspoon black pepper
• 1 1/2 cups (220g) diced onion
• 2 cups (71g) baby spinach leaves
• 1 tablespoon chopped fresh thyme or 1 1/2 teaspoons dried
• 1 tablespoon chopped fresh tarragon or 1 1/2 teaspoons dried
• 12-ounce jar (340g) roasted red peppers, drained and diced
• 2 cups (227g) grated fontina cheese
• 1 large egg, beaten with 1 tablespoon water