In a bowl mix together flours, salt, yeast and mix well.
Add butter and milk and mix to form a soft dough.
Knead the dough for 5 minutes until smooth and elastic.
Cover with cling film and set aside until double.
By the time the dough is proving, make the filling.
Mix the onions, bell peppers, salt, pepper and cumin and set aside to sweat.
Remove the vegetables and discard the water.
Take 1/4 th of this filling and set aside.
To the remaining filling, add paneer and mix it well.
Take the proved dough to counter, press to release gas.
Shape and roll ity into a rectangle.
Place the filling in the middle and bring both the sides on the filling.
Pinch the sides and place it seam side down in a greased loaf pan.
Top the bread with the remaining filling and sprinkle 1/4 cup of shredded mozarella on top.
Cover and set aside for 20 minutes.
By the time it is proving for the second time, preheat oven to 200°C.
Bake the bread for 35 - 45 minutes. If you feel that the topping is going very dark, place an aluminium foil on top and bake.
Remove from oven and let it cool for five minutes.
Transfer the bread to wire rack and allow it to cool completely.
Slice it up, toast and enjoy!
