Chestnut & Rosemary Bread Rolls
A simple recipe in spite of the culinary acrobatics of these holiday dinners!
Because being vegan for me also means avoiding the consumeristic rituals and find ways to celebrate … any day if possible!
Ingredients:
200 gr of chestnut flour
300 gr of wholemeal flour
100 gr of plain flour
1 tablespoon of rosemary powder
1 handful of pumpkin seeds
2 tablespoons of olive oil
1 teaspoon of gomasio
3 tablespoons of sourdough
380 ml of water (without chlorine!)
Method:
Mix flours, rosemary and gomasio and form a well. Dissolve the sourdough in water and pour it in the center of the well, together with the olive oil. Knead well for a while (I put everything in the bread machine!) and add the pumpkin seeds. Form six bread rolls and let them rest on a floured, flat surface, covered with a cloth and something warm but not heavy, as a large scarf or a sweater. I let them rise overnight. The following morning I carved a cross on their surface and baked in the oven, preheated to the maximum temperature. After 10 minutes I lowered to 200°C and waited 10 minutes longer. I also put a pan of water in the oven, to create a well-wetted environment and to keet the brad moist.
They are good even on their own, as a salty snacks! Greetings to all!
Chef: Marilù from VeganBlog
brilliant! they remind me a bit the irish bread, even if they haven’t anything to do with it
Very interesting, I’ll try it as soon as I can…