VEGETARIAN RECIPE

Cheesy Kernza Rolls

This recipe is easy and fun to share with a group of friends. My pro tip is to make sure that you salt the dough properly to help balance the creaminess of the brie. Serve with a little cranberry jelly on the side for a hint of sweetness.

Ingredients

1 cup Kodiak Kernza Cakes mix

2 cups bread flour

7 g (1 sachet) dry yeast

2 teaspoons kosher salt

2 tablespoons extra virgin olive oil

101/2 oz wheel of brie

Equipment:
Fire pit, Dutch oven

- Serves 8 -

HOW TO MAKE IT

1. Combine the Kodiak Kernza Cakes mix and bread flour in a large bowl. Make a well in the centre and add 11/2 cups of warm water, along with the yeast, salt and oil.

2. Using your dominant hand, bring the ingredients together to form a rough, sticky dough. If it’s not sticky, add up to another ½ cup of water until you achieve the right consistency. Tip the dough onto a bench and knead for 8 minutes or until the dough is smooth. Roll the dough into a ball, then cover with a dish towel and set aside for 1–2 hours or until doubled in size.

3. Punch down the dough and divide it into golf ball–sized balls, then roll until smooth.

4. Place the wheel of brie in the centre of a Dutch oven with a lid, then add the dough balls around the edge of the cheese, about ½ inch apart. Cover with the dish towel and set aside for another hour, until doubled in size.

5. Meanwhile, light your fire and let it burn down for 1 hour or until you obtain a medium heat.

6. Place the lid on the Dutch oven, then place the pot in the coals of the fire, adding more coals to the top of the lid. Avoid placing the pot in the hottest part of the fire–it’s very much trial and error, so check regularly that the rolls and cheese aren’t cooking too fast, and move to a cooler part of the fire if necessary. The rolls are cooked when they achieve a nice golden colour and sound hollow when tapped.

7. Serve immediately, dipping the fresh, hot rolls into the molten cheese.

In partnership with Kodiak