John Myers
Contents
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Ingredients
aside from that
- 250 g Buckwheat flour
- 1 Pä Sourdough extract, e.g. from the health food store
- 2 Sachets Yeast for heavy doughs
- 2 tsp Coarse sea salt
- 1 tsp Honey
- 500 ml Warm water
- 8 Figs dried
Instructions
- Mix the flour and add to the mixing bowl of the food processor. Make a small indentation. Add salt, honey, yeast and sourdough extract, pour water over it. Mix the whole thing gently with a fork and let it proceed in a warm place for about 30 minutes.
- Now knead the dough well using the food processor. Let rise again (about an hour). The dough must have visibly enlarged. Knead the dough with floured hands and cut the dough in half.
- Knead the finely diced figs into one half. Then cut off pieces weighing approx. 90 g (measure as precisely as possible so that the baking time fits), shape into balls with both hands and place on a baking sheet lined with baking paper. Let rise again for at least 60 minutes.
- Preheat the oven to 220 degrees circulating air. Brush the rolls with water and cut crosswise at the top with scissors. Bake for 20-25 minutes.
- They taste best fresh with a little butter. Note: The sourdough makes it a heavier dough and the rolls are more compact but tasty.
Nutrition
Serving: 100gCalories: 332kcalCarbohydrates: 71.6gProtein: 8gFat: 1g
