Bio-Oz buckwheat flour has an exceptional binding capacity. It allows to create amazing recipes, unique in its ingredient selection for the enhanced nutritional value of bread products. Ingredient list for the recipe of high protein buckwheat dough is free from starches, gums, yeast. The dough is suitable to bake bread rolls, buns with fillings or even pies with soft crust. The dough is based on a single wholegrain flour, that is quite rare for gluten free bread products. High protein content is achieved by incorporation of natural ingredients with high protein concentration and not by added highly processed protein powders. And the best of all this dough is easy to make, baking process does not have any hidden problems. Buckwheat buns have a dense, chewy texture, are very soft with thin and gentle crust. They can be made to suit any taste by adding spices or seeds to the dough.
The dough is soft and sticky. It is very easy to work with this dough with wet hands, it is flexible and can be shaped in any size and form. The flexibility of the dough allows to bake soft crust pies with any, preferably cooked, fillings. Low or high aluminium single use cases are perfect for these pies.
I baked one pie simply to show an example how it can be done. For the filling I used slow cooked pork mixed with fresh dill.
The dough is so stable in its texture that it would withstand mixing the filling into the dough and baking savoury “bread muffins”. Buns are delicious warm or cold. The texture of cold buns (or any other shape product) allows to slice them very thin. Toasted thin slices can be stored and used as savoury crackers, perfect with blue or any other soft cheeses.
However, buckwheat buns go very nicely with any bowl of winter soup, in our lunch it was chicken meatballs soup with vegetables.
for 6-8 buns, depending on their size
- 120g Bio-Oz buckwheat flour
- 10g flaxseed flour
- 170g dense ricotta or cottage cheese
- 50g full fat sour cream (36% fat)
- 50g pure apple puree
- 2 large eggs (110g without shell)
- 6g baking powder
- 4-5g sea salt
- 1/2 tea spoon cumin powder
- 1 tea spoon sugar (optional)
- egg wash to brush buns before baking
- sesame seeds
- prepare ingredients in 3 bowls
- use large and wide bowl for soft cheese, sour cream and apple puree
- if making pies with fillings grease individual tins with butter and prepare the filling
- line baking tray with baking paper
- mix dry ingredients
- whisk eggs with salt and sugar (if using) until pale and triple in volume
- mix or whisk wet ingredients into smooth paste
- add 2 table spoons of whisked eggs to soft cheese paste, combine
- add the rest of whisked eggs
- combine gently
- add the mix of dry ingredients to wet
- combine them together with a whisk or spatula
- the volume of the mixture will decrease
- dough will thicken within 2-3 minutes
- wet your hands and a serving spoon
- use a portion of the dough and shape it in a ball
- place the dough on a baking tray, flatten it with your palm
- the dough can be shaped in long bread rolls shape as well
- to make a pie with a filling use 2 portions of the dough, one large to make the bottom and sides, another small to cover the top
- insert the filling in the centre and press it down
- the dough is sticky and it is very easy to close any gaps between sides and the top
- brush the top with egg wash
- use sesame or other seeds to decorate
- score the surface of the dough
- bake in preheated to 170C fan forced oven for 28-30 minutes, baking time will depend on your oven and buns size
I have already baked savoury pastries from this dough. It demanded a tricky moves to make them nice and neat, but with some practice I managed it. I think it would be easy to bake a baguette from this dough if using special baguette tray lined with baking paper. Those who want to know what goes into your dairy product I would direct to publications about making your own cottage cheese at home (here and here). It is easy and will save you money.
For those on a dairy free diet I can suggest another high nutritional density bread product from Bio-Oz buckwheat flour – bread based on coconut cream.