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Rice and buckwheat bread rolls

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Rice and buckwheat bread rolls

At a glance

Serves:
8
Difficulty:
Medium
Cost per serving::
Económica
Method:
45 min.
 
 

Ingredients

    • 1 packet of dry quinoa
    • 300 ml. warm water
    • 1 teaspoon honey
    • 100 gr. buckwheat
    • 200 gr. rice flour
    • 50 gr. of sesame or sunflower seeds
    • 2 teaspoons salt
    • 1 tablespoon poppy seeds

Method

  1. Mix the quinoa with a quarter of the warm water and honey in a boowl and let stand for 10 minutes.
  2. Grind the buckwheat in a mortar with half the seeds.
  3. Mix the flour, rice, buckwheat, sunflower seeds, salt with the moist mixture.
  4. Mix well and knead, then let stand for 1 hour in a warm place.
  5. Then form the pieces of dough into small rolls. Roll them in the poppy seeds and let stand for half an hour, covering with a damp cloth.
  6. Preheat oven to 190ºC.
  7. Place rolls on a greased baking tray and bake for about 25 minutes.
  8. Remove and let cool.

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