30 g of topinambur chips
600 g of spelt flour
30-40 g of yeast
1 teaspoonful of sugar, 1 teaspoonful of salt, kefir
nut or seed mix /chopped almonds, sunflower or pumpkin seeds, raisins as desired/
3 tblspoonfuls of seasonings /mix of dried garlic, dill, thyme, oregano/
1 teaspoonful of red pepper powder
Dissolve the yeast in the kefir, add sugar, salt, and some flour. Leave for about 15 min. Boil topinambur chips for about 8 min. Add the flour, boiled chips /together with the water in which they boiled/, seasonings and nuts to the risen yeast. Add as much kefir as necessary for smooth dough. Leave to rest for about 1 hour and then form small rolls. Smear their surfaces with kefir. Bake at 180ºC for 50-60 min.
Note: The spelt flour can be substituted with any other kind of flour according to individual preference.