This no-knead bread got trendy few years ago thanks to Jim lahey and I absolutely love it! the result is so good and it is easy to adjust and create my own private version. I stuffed some with lemony chard and some with roasted peppers and tomatoes.
I was dreaming about stuffed buns for a while now. for me its the ultimate treat and the ultimate gift I can bring to loved ones.
I decided to combined the two to create this marvelous creature I ate for breakfast!
Ingredients -
* 500 gr spelt wheat flour
* 6 gr salt
* 7 gr dry yeast
* 6 gr maple syrup \ honey \ agave
* 380 ml lukewarm water
preparation-
* in a bowl mix together the yeast, maple syrup and 80 ml water and step aside for 10 min
* mix in another bowl the flour and salt and add the rest of the water and the yeast water. mix all together
* oil the bowl and proof for a night in the fridge
for the lemon chard filling-
*2 big chard leaves (I used pink but all are good)
*1 red onion diced
* 1 clove garlic
* 1 spoon sumac
* 1 spoon black pepper or to taste
* 1/2 a lemon juice
* olive oil
Preparation -
* fry the onion and the chard stems in olive oil for about 10 min until soften and caramelized. add salt
* chop the chard leaves and add to the pan. fry for few more minutes
* add the garlic, lemon juice and spices, fry for few more min
for the bell peppers and tomatoes feeling-
*1 bell pepper
* 1 tomatoes sliced in half
* salt
* olive oil
preparation-
* on an oven tray place baking paper and put the bell pepper (not cut) and the sliced tomatoes
* drizzle olive oil and salt and bake for about 30 min on a high medium hit
* optional- burn a bit the bell pepper using a blow torch for a smokie flavor
preparing the buns-
* hit up the oven for 190-200c
* take out the dough from the fridge
* use oiled baking paper as a work surface
* take small pieces of the dough, flatten it with oiled hands (I'm using olive oil) flatten it out, fill it and roll. move to oven tray with baking paper on it
* do it until your dough is finished, place a sage leave on top of each bun
* let it rest for 10 min
* place on the bottom of the oven a small oven tray with water
* bake for 30 min. both sides should be golden brown
*its crispy when its out of the oven , if you want to eat it later on you can reheat it, its great for freezing as well
Comments