- TM 31
Ingredients
- 80 g Gruyere cheese, cubed
- 120 g Vintage Cheddar cubed
- 2 spring onions, /shallots roughly chopped
- 100 gwhole buckwheat
- 2 tsp dried yeast
- 320 g warm water
- 500 g bakers flour
- 50 g oil
- Pinch salt
- 50 g assorted seeds of choice
- Handful walnut kernels
- 150 g crème fraiche
- 200 g thinly sliced salami of choice
- Handful Kalamata olives
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place
Gruyere, Cheddar and spring onions into TM bowl and mill for 5 seconds on speed 8. Set aside.Place
buckwheat into TM bowl and mill for 10
seconds on speed 10. Add yeast,
water, flour, oil, salt and seeds and mix for 6 seconds on speed 6. (The dough will be quite stiff.)With
dial set to closed lid position
"Closed lid" ,
knead for 1 minute on Interval speed.
"Dough mode" Add
walnuts through hole in lid and knead a further 30 seconds on Interval speed."Dough mode" Turn
out onto floured ThermoMat and knead by hand into a tight ball. Wrap and allow
to double in size in draft free room.Roll
dough out to the approximate size of ThermoMat and spread generously with crème
fraîche. Arrange salami slices evenly, top with milled cheese mixture and olives. Roll carefully into a sausage
shape and gently cut into rounds, so as not to flatten the scrolls.Place
cut side up into a large baking dish, cover and allow to prove for around 30
minutes. Place into cold oven set to 200ºC (to allow a further rise) and bake
for 25-35 minutes or until golden and sounding hollow when tapped.Serve
warm.
Thermomix Model
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Recipe is created forTM 31
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Comments
Delicious!!
I changed the buckwheat flour to wholemeal Spelt and used toppings of Feta, green olvies, salami and sundried tomato. Tasted like a pizza.
So great to have a happy customer…Thanks Kaka!
I have made this dish now 3 times and on each occasion i have changed or varied the filling. the bread itself is just delicious and you are not limited to what you can use as a filling. I have used a spicy minced beef filling which was very nice- just be careful not to have too much liquid it can make it a bit stodgy, but that was my fault. Today i have made "sausage rolls" just delicious with the bread rather than pastry. ::
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