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Salami Seeded Scrolls


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Ingredients

16 piece(s)

  • 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 fraiche
  • 200 g thinly sliced salami of choice
  • Handful Kalamata olives
  • 6
    5min
    Preparation 5min
    Baking/Cooking
  • 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 lidclosed lid position,
    knead for 1 minute on Interval speedDough mode.



    Add
    walnuts through hole in lid and knead a further 30 seconds on Interval speedDough 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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  • AMAZING!  Kids love these and

    Submitted by HuntingWithRubies on 19. October 2015 - 12:33.

    AMAZING!  Kids love these and so do I. Will definately be making these again. tmrc_emoticons.)

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