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Mediterranean Kefir Buns

Source of Recipe

baburn2001


Recipe Introduction

This bread was inspired by Mediterranean baked bread rolls, studded with coriander leaves (cilantro) and olives, and it's absolutely out of this world. It is not at all complicated, all it is is a Kefir dough started the day before which is then stuffed with coriander, olives and...garlic, of course!

List of Ingredients

2 cups unbleached all purpose flour
about 3/4 cup kefir
1 teaspoon sea salt
1/2 cup coriander (cilantro), chopped
2 fat cloves of garlic, pressed
6 black olives, Greek style, without pips and chopped
1 tablespoon clarified butter (ghee), butter or virgin coconut oil



Recipe

Oven at 220ºC / 425º F

The day before add enough kefir to your flour/salt mix in order to make a nice kneading bread dough. Knead until the dough is elastic and smooth. Place in a bowl, cover with plastice wrap or a clean dish towel and leave overnight in a warm place. Like in your oven with the light on. Next day, when the dough is well risen and before it collapses, knock it down and stretch over a floured working surface. Put the coriander (cilantro), olives and garlic on the top and with your hands incorporate them into the dough. A bit messy but don't let it worry you. Divide into 8 buns. Any bits sticking out can be pushed back into the dough, so that they don't get burned in the oven. Place on a well oiled sheet pan dusted with corn meal, cover with oiled plastic wrap or a clean dish towl and leave in a warm place for about half an hour or until risen. Before baking, gently brush the tops with the melted fat of your choice, just to give them an extra touch of luxury. Bake for about 5 to 8 minutes or until they have coloured a bit. Serve at once or keep wrapped in a cloth until needed.

These herby buns don't keep that well. However you can revive them, by sprinkling with water and placing them in a hot oven or grill, just for a few minutes.

Of course if you want to bake these in one day then add 7 g (one packet) of bread yeast to the dough and you will have them in about 3 hours, but they might taste different. Also depending on what is in season you can add different herby mixtures. For a French flavour try parsley, tarragon and thyme!