Rustic Dark muesli rolls with smoked salmon, herb cheese and beetroot shoots
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
Make the muesli rolls
Knead Mix and water for 18 minutes by hand or 8 minutes with a food processor until you have a smooth dough.
Mix the nuts, seeds and dried fruit in the dough and knead for another 2 minutes.
Cover with a tea towel. Allow to rise at room temperature for 40 minutes.
Press flat and knead again for 1 to 2 minutes.
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.
Cover and allow to rise at room temperature for 40 minutes. Brush the balls with a little water and sprinkle with some seeds.
Bake the rolls for 15 to 20 minutes in a preheated oven at 190°C.
Allow the buns to cool and cut them in half.
Top the muesli rolls
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.2