Chickpea, rye and sesame sourdough
Servings Prep Time
8people 10minutes
Cook Time Passive Time
25 minutes 24hours
Servings Prep Time
8people 10minutes
Cook Time Passive Time
25 minutes 24hours
Ingredients
Instructions
  1. In the evening mix rye, chickpea, sesame flour and stir in starter and water, cover and leave overnight.
  2. On the morning add coconut sugar, olive oil and salt, mix well. Now you can either leave till the evening for a second fermentation or form your buns now.
  3. I like to coat them in different seeds at this point.
  4. Let them prove in the oven with just a light on for 2 hours.
  5. Remove the tray and preheat your oven to 200 degrees Celsius. Return them to the oven and bake for 25 minutes or till golden brown.
  6. Let the buns cool for 10 minutes and enjoy!
Recipe Notes

You can substitute sesame flour to the almond, oat or rye flour.

Longer the fermentation time more sour buns will taste on the end.