The Beginning of the Eastern European Week

Last week we were making food from North European countries, and today we’re moving to Eastern Europe. A while ago we bought Linda Majzlik’s book A Vegan Taste of Eastern Europe. It includes recipes from Poland, Bulgaria, Hungary etc, and the ingredients are mostly the stuff you can get from supermarket, which is always a good thing.

We tried Poppy seed and walnut roll recipe from the book. They’re made of whole wheat flour, so they’re healthy too. I was surprised about their crunchiness, I thought they’d be more like regular bread rolls.  Crunchiness wasn’t a bad thing, just something I didn’t expect for yeast leavened rolls. The batch is small, I recommend doubling it.

rullorPoppy Seed and Walnut Rolls

225 g whole wheat flour
1/4 package (12g) yeast
½ tsp salt
1 tbsp oil
1 rounded tpsb poppy seeds
1,5 dl soy milk, warmed
40 g chopped walnuts

to garnish:
soy milk
poppy seeds

Dissolve the yeast in warmed milk. Add the rest of the ingredients except walnuts and knead. Cover with a towel and allow to rise about an hour or until doubled. Knead again and roll into 23 cm square. Sprinkle with chopped walnuts and roll. Brush the edge with soy milk and press to join. Slice the roll and put the slices on a baking sheet. Cover with towel again and allow to rise 45 minutes. Brush with soy milk and sprinkle with poppy seeds.  Bake in 200 Celsius degrees for 12-15 minutes or until browned.