I have my inner miser, who stops me from spending money on seemingly ordinary things. Such as bus ticket.
I can’t convince mysel to pay for the two stops. Especially, that along the way I have the park (or I can have it if I go somewhat roundabout way). A summer park is overgrown like a jungle. Main alleys neatly trimmed shrubs and lawns at the back alleys rustle with inner life, with winged secrets. Sometimes squirrel running rom fame and attention disturbs the peace of birds’ nests. Sometimes it’s astray dog let off the leash.
Despite this lively moments summer park stops. Calm, stability, overpowering green splendor and faded buds.
White daisies reminded me somehow about mushrooms, which are stored in the refrigerator. And among the greenery and sunshine I walk and think what to do with them. Spelt bread rolls – do not waste a mushroom and I have bread for dinner.
Simple, fast recipe. Yeast, flavorful bread rolls. The next day, at breakfast, they’re taste as well as fresh from the oven.
Bon Appetit 🙂
Ingredients (8 rolls):
20 dag (1,6 cup) of mushrooms
2 cloves garlic
1 tablespoon coconut oil (palm or clarified butter)
1 tablespoon balsamic vinegar
40 dag (3,2 cup) of spelt flour (you can use regular flour)
10 g of fresh yeast
1 teaspoon sugar cane molasses (maple syrup, honey, agave syrup or sugar)
200 ml of lukewarm water
- Wash the mushrooms, cut into slices. Finely chop green onions. Mince garlic.
- Warm up the oil in a frying pan and add the mushrooms and garlic. Lightly season with salt.
- Mushrooms fry to full evaporation of liquids.
- Add the balsamic vinegar and onions. Evaporate liquid and leave mushrooms to cool.
- In warm water, melt the molasses, add crumbled yeast. Let stand for a few minutes to start foam.
- Sift the flour into a bowl, add the mushrooms and stir.
- Add foamed yeast and knead flexible, smooth dough.
- Cover with a cloth and leave to rise for approx. 1 hour. In the warm place.
- Divide dough into 8 pieces and form buns.
- Arrange on a baking tray lined with baking paper and leave for 30 minutes to rise again.
- Warm up the oven to 200C (392F).
- Buns turn away and put in the oven (I turned only half rolls and I compared. Reverse rolls were a bit larger and more flexible.). Bake 15 – 18 minutes.
We cool it on a wire rack.
Bon appetit 🙂