Muffins Kamut with sourdough redundant

Chococcino cake (62 votes)  
 
Préparation: 15 minutes
personnes: 10 muffins
difficulté: low

Cooking process

Muffins Kamut with sourdough redundant

The kamut scones with sourdough redundant little cakes are simple and delicate flavor, made with kamut flour, a biological flour derived from wheat. Soft, simple flavor of olive oil and rosemary, can be served to accompany a lunch, a dinner or to enrich a starter buffet. Try it with fresh or aged cheeses and meats, you'll love it!

The kamut scones with sourdough redundant are also ideal to make the most of all the "waste" of the kitchen, including the one that advances by the weekly manager's reception on your sourdough. In fact, if you too have your beautiful mother yeast that grows in the refrigerator weekly, upon waking with refreshments, there will arise spontaneously a little question: how can I use the advanced yeast mother? Well, the possibilities are different, simply choose recipes that do not require excessive force to be part of your yeast.

The kamut scones with sourdough redundant can be prepared with a few simple ingredients, thanks to the use of this particular meal, you will get the soft preparations and really rich in flavor.

Read also how to make the Brioche with sourdough redundant

How to make muffins with kamut sourdough redundant

The kamut scones with sourdough redundant are little cakes that are prepared in simple and tasteful little time with the yeast does not refreshed

Ingredients (for 10 muffins)

130 grams of kamut flour
180 grams of sourdough redundant
50 ml of water
25 grams of olive oil (Extra virgin)
1 teaspoon salt Satin

To Brush:

q.s. of olive oil (Extra virgin)
q.s. of coarse salt
1 sprig of rosemary

Tools used

coppapasta 7cm diam.


Preparation

    To prepare the kamut scones with sourdough redundant started to dissolve the yeast in warm water excess mother, getting a froth.
    Muffins Kamut with sourdough redundant
    Muffins Kamut with sourdough redundant
    Add flour, oil and salt and knead the dough until it becomes compact, smooth and elastic.
    Muffins Kamut with sourdough redundant
    Form a ball, then put it to rise in a glass bowl, cover with plastic wrap in a warm place for at least 6-8 hours.
    Muffins Kamut with sourdough redundant
    Muffins Kamut with sourdough redundant
    Take back the dough, roll it out with the help of a rolling pin into a sheet of a 4 mm thick and with a pastry rings formed of 7cm in diameter disks.
    Muffins Kamut with sourdough redundant
    Place the scones on a baking sheet so obtained, brush them with olive oil and spread in the surface of coarse salt and some rosemary needles.
    Muffins Kamut with sourdough redundant
    Muffins Kamut with sourdough redundant
    Let stand muffins still half an hour, then bake in preheated oven at 180 degrees for 15 minutes, sfornatele and let them cool.
    Muffins Kamut with sourdough redundant
    Your kamut scones with sourdough redundant are ready.
    Muffins Kamut with sourdough redundant
    Muffins Kamut with sourdough redundant


In this recipe it was used Kamut flour de The Magic Flours - The Count.