Rustic Dark muesli rolls with smoked salmon, herb cheese and beetroot shoots
Ingredients
For 18 muesli rolls
- 500 g Mix for Rustic Dark
- 290 ml water (room temperature)
- When working on your dough, always sprinkle flour over the work surface/roll of dough/dough.
For the filling
- 250 g nuts, seeds and dried fruit
For the topping
- 4 slices of smoked salmon
- 150 g herb cheese
- 1 tray of beetroot shoots
- Fresh oregano or thyme
- Salt and pepper
Preparation
Make the muesli rolls
STEP 1
Knead Mix and water for 18 minutes by hand or 8 minutes with a food processor until you have a smooth dough.
STEP 2
Mix the nuts, seeds and dried fruit in the dough and knead for another 2 minutes.
STEP 3
Cover with a tea towel. Allow to rise at room temperature for 40 minutes.
STEP 4
Press flat and knead again for 1 to 2 minutes.
STEP 5
Divide your dough into 18 balls of about 45 g. Dust your hands with flour to ensure that the dough doesn’t stick too much.
STEP 6
Cover and allow to rise at room temperature for 40 minutes. Brush the balls with a little water and sprinkle with some seeds.
STEP 7
Bake the rolls for 15 to 20 minutes in a preheated oven at 190°C.
STEP 8
Allow the buns to cool and cut them in half.
Top the muesli rolls
STEP 9
Put some herb cheese on each roll, add some beetroot shoots, a slice of smoked salmon and finish with fresh oregano or thyme, pepper and salt.
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