Cheddar and Vegetable Stuffed Grill Bread

• 1 tablespoon yeast, active dry
• 1 1/2 cups water warm
• 1 1/2 cups whole wheat flour
• 1 tablespoon cumin ground
• 1 tablespoon coriander ground
• 2 teaspoons salt
• 2 tablespoons peanut oil
• 2 1/2 cups flour, all-purpose
• 2 cups vegetables grilled
• 4 ounces cheddar cheese, very old, sharp

1. In a large bowl, dissolve yeast in water.
2. Slowly stir in whole wheat flour, cumin, and coriander.
3. Mix well, cover, and set aside to rise in a warm place for about 45 minutes.
4. Stir in salt, oil, and 2 cups of unbleached white flour.
5. Turn out onto a lightly floured surface and knead for 10 minutes, adding more flour as necessary to keep from sticking.
6. Shape into a ball, place in a large, lightly sprayed bowl, and turn oiled side up.
7. Cover with plastic wrap and set aside to rise until doubled in size, about 1 hour.
8. Divide dough into six pieces and roll into smooth balls.
9. On a lightly floured surface, roll balls into 7-inch circles (about 1/4 inch thick).
10. Place equal amounts of vegetables and cheese in center of each circle.
11. Pull edges up to center, pinch closed and press to flatten.
12. Cover with a cloth, and let rise for 20 minutes.
13. Preheat grill to medium-hot.
14. Gently place calzones on grill, pinched side down, and cook about 5 minutes on each side, until well marked and browned.

yeast, water, whole wheat flour, cumin ground, coriander ground, salt, peanut oil, flour, vegetables, cheddar cheese

Taken from recipeland.com/recipe/v/cheddar-vegetable-stuffed-grill-45729 (may not work)