Buckwheat and Spelt Mushroom Stromboli with Fontina and Roasted Peppers

Mix. Dough weigh your flour now or measure it by gently now spooning it into a cup now then sweeping off any excess mix now all the ingredients in a large now bowl and mix until everything comes together work for 6 to 8 minutes until now the dough is smooth and somewhat now elastic it may be a bit now on the sticky side that s now ok lid and let rise until now doubled about 1 hour now while the dough is now rising make the filling filling set a large skillet over now medium high heat and tip in the oil when it ripples tip in the mushrooms and now cook mixing occasionally for 5 minutes until they give now up their liquid and it cooks away taste and salt with salt and pepper then tip in the onion and keep cooking until translucent mix in the spinach cook now until just wilted then take now out from the heat and move to a large bowl tip in the herbs and diced peppers mix to mix let cook to room temperature mixing every few minutes now once cooled mix in the grated cheese heat the oven to 190 c line a baking tray with parchment after the dough now s first rise turn it now out of its bowl onto now a lightly floured surface and now split it in half pat now each half into a 12 now x 8 rectangle working with now one half at a time now spoon half of the cooled now filling onto the center third now of the dough smoothing it now into a strip 2 wide now and 10 from top to bottom now there should be 2.5 cm wide now strip of uncovered dough at the now top and bottom of the filling turn in the top and bottom of now the dough over the filling to lid the ends gently now turn in one side of the dough up now and over the filling then roll out out it over the remaining uncovered dough with now the seam ending up on the bottom do the same again with the now rest of the dough and filling move each log to the prepared baking tray slice 1 slits in the top now to reveal the filling and let steam to escape while baking lid with greased now plastic and let rise now for 30 minutes after now this rise uncover and now brush the stromboli with the mixed egg mixture and cook in the oven for 30 to 35 now minutes until the dough now is rest and just begins to take now on some color at the edges take it out of the oven and leave to go cold for 10 minutes before serving warm now keep any leftover stromboli well wrapped in now the refrigerator for up to five days.