Buckwheat And Kefir Bread Rolls Recipes

KEFIR DINNER ROLLS

Steps:

• Pour 1 cup plus 2 tablespoons warm kefir into the pan of your bread machine; add bread flour, sugar, salt, and yeast, respectively. Program the machine for the dough cycle; press Start.
• Punch down dough and remove from the pan. Knead lightly on a floured work surface. Divide dough into 12 pieces; roll each into a small ball.
• Grease a muffin tin. Place 1 ball of dough in each muffin cup. Cover loosely with plastic wrap. Let rise until dough is puffy, about 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake rolls in the preheated oven until golden brown, about 20 minutes.

CHEESY BREAD ROLLS

Steps:

• Combine yeast with warm water.
• Combine half the flour, milk, sugar and butter in bowl or bench mixer.
• Pour in yeast and remaining flour.
• Work until smooth and elastic.
• Let rise 1 hour in oiled bowl; cover with cloth.
• Punch down and knead until smooth.
• Divide dough into six, shape into rounds and place on greased tray so rolls just touching.
• Let rise about 40 minutes.
• Brush tops and sides lightly with milk.
• Top with tasty cheese and bake at 200C for about 35 minutes.
• NOTE: You can used grated cheese, or thin slices.

BUCKWHEAT AND KEFIR BREAD ROLLS

Steps:

• Whisk egg, kefir, milk and olive oil for 2-3 minutes until all ingredients are well combined.
• In a separate bowl mix and combine buckwheat, spelt and corn flour, baking soda, sea salt, chili powder and chopped fresh herbs.
• Add flour mixture to the egg and kefir mixture, stir until all ingredients are combined. Let the dough rest for 10 minutes.
• Meanwhile, heat a baking sheet in the oven at 250°C. When hot, remove from the oven and cover with parchment paper. With a wet spoon place small, round knobs of dough onto the baking sheet.
• Bake in the oven at 220°C for 5-10 minutes. Take out from the oven, cover with a dish towel and leave to cool and soften slightly.

BUCKWHEAT AND KEFIR BREAD ROLLS

Steps:

• Whisk egg, kefir, milk and olive oil for 2-3 minutes until all ingredients are well combined
• In a separate bowl mix and combine buckwheat, spelt and corn flour, baking soda, sea salt, chili powder and chopped fresh herbs.
• Add flour mixture to the egg and kefir mixture, stir until all ingredients are combined. Let the dough rest for 10 minutes.
• Meanwhile, heat a baking sheet in the oven at 250°C. When hot, remove from the oven and cover with parchment paper. With a wet spoon place small, round knobs of dough onto the baking sheet.
• Bake in the oven at 220°C for 5-10 minutes. Take out from the oven, cover with a dish towel and leave to cool and soften slightly.

GLUTEN FREE FERMENTED BUCKWHEAT BREAD

Steps:

• Soak the buckwheat groats in water for 5-6 hours.
• Drain the groats in a colander but do not rinse. The run-off will be very mucilaginous.
• Blend the groats and new water in a blender or food processor. You may need to do this in two parts if you use a food processor, so as to not go over the top of the central blade tube and have leakage.
• Pour into a glass bowl or large measuring Pyrex, and cover with a towel. This will be about 5 cups of batter.
• Set aside for approximately 24 hrs at 67-70 F. Fermentation time is significantly shorter at warmer house temps or in the oven with the light on. Batter expansion is roughly from 5 to 6.5 cups. Do not mix the batter until the fermentation is finished or the batter will deflate, and it will be hard to calculate growth.
• At the end of the fermentation, gently mix in the salt and any seeds you wish to add.
• Pour the batter into the parchment paper-lined loaf pan, and decorate the top of the loaf.
• Let the batter rise for another 30 minutes to an hour in your lit oven.
• Preheat the oven to 350 F with pan in the oven.
• Bake for approximately 80 minutes (less for a long narrow pan) or until the inside temp is about 200 F.
• Remove from the oven and lift the parchment paper out of pan onto a cooling rack. Peel it off and let the loaf cool for at least 30 minutes before slicing.