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Stuffed wheat bread


  • 500 g of Wheat bread from Gimonde (one unit)
  • 3 garlic cloves
  • 1 teaspoon of salt
  • 50 g of green olives stuffed with sweet pepper
  • 150 g of fresh mushrooms
  • 150 g of ham
  • 100 g of alheira
  • 1 tablespoon of olive oil
  • 100 g of onions
  • 300 mL of béchamel sauce
  • 100 g of leek
  • 200 mL of semi-skimmed milk
  • 3 tablespoons of grated cheese
  • Thyme as needed
  • Orégano as needed
  • 170 g of spinach leaf


Preheat the oven to 180º C..
Cut the top of the loaf of bread like a lid and remove the interior.
Heat the olive oil and fry the onion, garlic and leek, finely chopped. Add the ham, olives and chopped mushrooms and mix well.
Add the alheira, skinless and in pieces, the bread, the milk and the bechamel sauce. Season with salt and half of the oregano, stir and let it cook for 5 minutes. Add the thyme and season.
Fill the bread with this mixture, sprinkle with oregano and the grated cheese and bake for 10 minutes.
Serve immediately, with a spinach salad.