I really like ferment staff. First because its good for you. This process brings beneficial bacteria Lactobacillus which helps to digest you bread in this case better and lactic acid that’s been produced makes the vitamins and minerals in the flour more available to the body. And personally for me its like a little miracle every time to see the bread raising, milk becoming a yogurt, simple cabbage becoming a sauerkraut… Nature is truly wonderful.
I love making this buns because they actually take minimum of your time , you live your life while sourdough does it job. And they are so delicious with vegan cheese spread, hummus, avocado or eaten on their own. They have good amount of calcium and protein as well which is always a bonus. I really hope that you will give them a try and fall in love with a process just like I did.
- 100 grams rye flour
- 100 grams chickpea flour
- 100 grams sesame flour
- 300 grams warm water
- 1 tablespoon of sourdough starter or 1/2 teaspoon of yeast
- mixed seeds if you want to add any
- 1/2 tablespoon coconut sugar
- 2 tablespoons olive oil
- 1 tsp of salt
- In the evening mix rye, chickpea, sesame flour and stir in starter and water, cover and leave overnight.
- 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.
- I like to coat them in different seeds at this point.
- Let them prove in the oven with just a light on for 2 hours.
- 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.
- Let the buns cool for 10 minutes and enjoy!
You can substitute sesame flour to the almond, oat or rye flour.
Longer the fermentation time more sour buns will taste on the end.
