Friday, 4 March 2011
land and sea rolly buns
Perfect for breakfast (or dinner). They go well with slices of apple and slices of almond cheese. Actually, I think they go well with pretty much anything, but that's because they contain two of my favorite things: seaweed and spinach.
1 and 1/2 c buckwheat flour
3/4 c brown rice flour
1/2 c soy flour
2 tbs ground flax seeds
1 tsp xantham gum
1 tbs quick yeast
Mix all this together, then add warm water to make a wet dough. Let it rise for about an hour or two. It won't rise very dramatically, but it *will* rise.
Rinse and chop up 1 c sea lettuce (or use dried)
wilt and squeeze the water out of and chop lots o spinach (enough that you have just over 1/2 when you're done) - or use 1/2 cup frozen
Paste made from 1 tbs ume paste + 1 tbs rice syrup (or agave) + a squeeze of lemon juice (fine, about a tsp, more or less to taste). If you don't have ume paste, try substituting miso. This will taste totally different, but the key is that you need some sort of strong fermenty taste.
Mix the sea lettuce into the dough. Dust a surface liberally with buckwheat flour. Dump dough onto surface. Knead a bit. It will absorb the flour. Worry not! When the dough stops being sticky, stop kneading. Re-dust (liberally) the surface with flour, then dust the top of the dough with flour, then roll it out into a rectangle. Spread your ume syrup over this. Spread the spinach on top of all that. Roll up and cut into four or six buns. Let rise overnight.
Preheat oven to 220C with a metal cup of water in. Drop the oven dial down to 200, and put the buns in. Bake at 200C for 25 mins. Brush with a thinned out version of the ume syrup (1 tsp ume, 1 tbs agave, few drops of lemon, 1 tbs water) when they come out of the oven, and if you're feeling really fancy, a wee bit of coarse sea salt.
land and sea music: all you can eat by kd lang