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Seeded Salami Scrolls


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Ingredients

Seeded Salami Scrolls

  • 80 g Gruyere cheese, cubed
  • 120 g Vintage Cheddar cubed
  • 2 spring onions, /shallots roughly chopped
  • 100 g whole 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 fraîche
  • 200 g thinly sliced salami of choice
  • Handful Kalamata olives
  • 6
    1h 38min
    Preparation 3min
    Baking/Cooking 35min
  • 7
    medium
    Preparation
  • 8
    Appliance TM 31 image
    Recipe is created for
    TM 31
  • 9
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Recipe's preparation

  1. 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 positionClosed 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.

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Comments

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  • (No subject)

    Submitted by MeniqueLever on 24. May 2013 - 20:52.

    tmrc_emoticons.)

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  • Delicious!! I changed the

    Submitted by Kosmo on 2. April 2013 - 16:04.

    Delicious!!


    I changed the buckwheat flour to wholemeal Spelt and used toppings of Feta, green olvies, salami and sundried tomato.  Tasted like a pizza.

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  • So great to have a happy

    Submitted by guest on 15. April 2011 - 17:50.

    So great to have a happy customer…Thanks Kaka!

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  • I have made this dish now 3

    Submitted by Kaka on 15. April 2011 - 16:20.

    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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