Multi-grain roll with Katiki Domokou cheese and Smoked Turkey Fouantre

For the rolls

1. Mix all the ingredients together for 3 minutes on the 1st speed and for 6 - 7 minutes on the 2nd speed
2. Allow the dough to rest for 10-15 minutes
3. Cut dough into 150 gr. pieces and mold into desired shape, either round or loaf
4. After coating with sunflower and sesame seed mix, place on baking tray and then in the fermentation chamber for 30 - 40 minutes
5. Bake at 200°C for 20 minutes (we can create steam if desired)

For the filling

1. Cut the bread open using the proposed technique without cutting right through
2. Spread the Katiki Domokou on both sides (not more than 40 gr.) and add the spinach leaves
3. Chop the roasted Florini red pepper and place lengthwise on the spinach
4. Finally, add the smoked turkey Fouantre lengthwise and drizzle with olive oil
5. Place the sandwich in the display