Tomato-Herb Bread Rolls
The delicious combination of whole-wheat spelt flour and hearty buckwheat provides this aromatic bread with tons of fiber, which is good for digestion and keeps your blood sugar levels stable. Whole grains are also rich in vitamin B1, which is beneficial for the brain and nervous system.
For more variation, replace half of the dried tomatoes with chopped olives or walnuts. Both provide additional unsaturated fatty acids.
(Percentage of daily recommendation)
| Calorie | 121 cal. | (6 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3 g | (10 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.4 mg | (20 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 40 μg | (13 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 4.1 μg | (9 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 184 mg | (5 %) | ||
| Calcium | 18 mg | (2 %) | ||
| Magnesium | 39 mg | (13 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 1.8 g | |||
| Uric acid | 39 mg | |||
| Cholesterol | 8 mg |
Ingredients
- Ingredients
- ½ cube fresh Yeast
- 11 ozs Spelt flour
- 1 Tbsp honey
- ½ tsp salt
- 8 sun-dried tomatoes (about 30 grams)
- 1 oz Buckwheat
- 4 sprigs thyme
- 1 bunch flat-leaf parsley
- 1 bunch Chives
- 2 ozs Cultured butter (room temperature)
- 1 Tbsp
- peppers
Preparation steps
Place 5.5 ounces lukewarm water in a small bowl. Crumble in the yeast, stir thoroughly, cover and let stand about 10 minutes.
Place the flour in a mixing bowl and make a well in the center. Pour honey into the well and add salt to the edge.
Pour yeast mixture into the well and knead with dough hook of a hand mixer to form a smooth, shiny dough. Cover with a kitchen towel and let rise in a warm place about 30 minutes.
Meanwhile, soak the sun-dried tomatoes in a small bowl with 3 tablespoons of hot water.
Toast the buckwheat in a dry pan over low heat until fragrant, about 5 minutes. Allow to cool.
Rinse thyme and parsley, shake dry and pluck leaves. Rinse the chives and cut into rings.
Drain tomatoes, reserving the liquid. Chop tomatoes with a large knife.
Mix together the tomatoes and reserved liquid, herbs, buckwheat, and about 3 tablespoons butter. Season well with salt and pepper.
Turn out the dough onto a lightly floured work surface and knead for 2 minutes with floured hands. Roll out into a rectangle approximately 8 x 24 inches and spread the tomato- buckwheat mixture on top.
Roll up dough from the long side into a log and cut with a bread knife into 12 pieces (about 5 cm wide) (approximately 2 inches wide).
Place pieces cut side down. Press a wooden spoon handle across the center of each to create a deep crease, so pieces curl up slightly.
Brush 12 cups of a standard muffin tin with remaining butter. Place dough pieces in the muffin tin cups, cover and let rise in a warm place about 10 minutes.
Brush surfaces of rolls with milk. Bake on the middle rack of a preheated oven at 400°F/convection 350°F until golden brown, about 15 minutes.
Remove rolls from the oven, turn out onto a wire rack and let cool. To transport, place rolls in an airtight container approximately 1 1/2 quarts.