How many rolls do you want to bake?
These rolls combine the natural sweetness of figs with crunchy walnuts and a rustic crust. The homemade yeast water creates a particularly aromatic taste and a light crumb. Perfect for special breakfasts or as a side.
#gluten-free
#vegan
Ingredients
For the Yeast Water
-
600
ml lukewarm water
-
25
g cane sugar
-
150
g raisins
For the Preferment
-
100
g filtered yeast water
-
80
g buckwheat flour
For the Dough
-
200
g
KOMEKO BROTGENUSS
-
70
g soy flour
-
7
g salt
-
80
g figs
-
30
g walnuts
-
40
g raisins
-
180
g filtered yeast water
preparation
1. Prepare the yeast waterPut all ingredients in a glass bottle and seal. Shake until the sugar has dissolved. Leave in a warm place and vent and shake regularly. The yeast water is ready when the raisins float to the top.2. Prepare the pre-doughRemove the yeast water from the refrigerator about 1 hour beforehand. Mix with buckwheat flour, cover and leave in a warm place for 12–24 hours.3. Prepare the doughBring the yeast water to room temperature beforehand. Mix all dry ingredients, including KOMEKO BROTGENUSS Add figs, then incorporate the liquid ingredients with the pre-dough. Knead the dough, lightly moisten, cover and let rise for 2 hours.4. Shape and let restDivide the dough into 6 pieces on a floured surface and form into rolls. Place on a baking tray and let rise for another 1 hour, covered.5. BakePreheat the oven to 220 °C top/bottom heat (convection: 200 °C). Heat a metal bowl with it. Flour the rolls, make incisions and bake with steam for approx. 25 minutes.
