OLIVE SPIRALS FROM BUCKWHEAT GARLIC DOUGH
INGREDIENTS:
- 300g Pernerka Fine Wholemeal Buckwheat flour
- 1 tsp sugar
- A pinch of salt
- 20g fresh yeast or 6g dried yeast
- 1 tsp baking powder
- 100ml milk
- 100ml warm water
- 2 tbsp olive oil
- 4 cloves of garlic
- Green and black olives
- Coarse salt for sprinkling
TIPS AND TRICKS:
- You can use sun-dried tomatoes in olive oil instead of olives.
- You can use 150g of Pernerka Fine Plain Wholemeal flour and 150g Pernerka Coarse Wheat flour instead of the buckwheat flour.
INSTRUCTIONS:
1) If using fresh yeast, mix it with the sugar and the warm milk, and leave it to activate for about 15 minutes. If using dried active yeast, the process is the same. If using dried instant yeast, you can mix it directly with the rest of the ingredients and knead a dough straight away.
2) Tip the flour into a bowl, then add the salt, baking powder, olive oil, pressed garlic and the yeast mixture. Next, add the warm water and bring all the ingredients together into a ‘runny’ dough. Sprinkle the dough with some flour, cover and let it rise in a warm place for an hour.
3) After an hour, sprinkle the dough with some more flour and knead it until it comes together and it’s soft and pliable. Tip the dough onto a clean floured workspace, roll it out and cut out eight long strips. Put olives on a wooden skewer, alternate between green and black, take one strip of the dough and twist it around the olives. Continue until you’ve used all the dough, you should get eight portions (skewers). Brush the dough spirals with a beaten egg yolk and sprinkle with some coarse salt.
4) Bake in the preheated oven at 200C / 180C fan for about 20 minutes or until golden brown.
5) Olive spirals go well with a garlic dip. Enjoy!