Makes 12 Bialys - 30 min prep time - 7 hour dough rising - 10 mins of baking.
These came to be because of an incredibly awesome book on sourdough baking my boyfreind got me. In it, were Sourdough Chutney Bialys. My Starter wasnt ready yet, and I had recently been feeling more confident in my bread knowledge. Thus, I developed one of my first wholey original (well. original AND successfull.) bread recipies! These are soooo good to keep around on the counter or give to some friends. And the chutney in the center is an experiment of my own as well, although I encourage you to experiment with it youself if you see fit. Very warm, soft, and savory !
IMPORTANT NOTE: While I use a mixure of wheats, I recongnize that not everyone is as into having a wheat collection. If you are using regular all purpose for this recipe, reduse the water used by 1/4 cup! Becasue ryes and chunkier milled wheats are thirsty and tend to soak up a bit more :). Although I do recomend getting any heritage varieties from a local mill if you can! it really does make a huge difference.
Ingredients:
3 Cups of All Purpose Flour
1 Cup rye
3 Cups turkey red flour
3 Teaspoons instant yeast, add 1/4 more if using active dry
3 Teaspoons Salt
1 1/2 cup water
1 Teaspoon sugar
1/2 Teaspoon Tumeric
3/4 Teaspoon powdered cardamom
3/4 Teaspoon whole cumin
1 Sprig of rosemary
1/2 Teaspoon whole coriander
Several pinches of salt
An Onion
A Tomato
An alright amount of olive oil
A little bit of whatever is growing around you at the time
I like to start all my breads with proofing the yeast. I heat the water to about 100 degrees or so farenheit, add a spoonfull of suger, the yeast, and give it 10 mins or so do do its thang. if you have a brown foam on top, youre good to go.
Assemble the flours and salt together, and using either a mixer with a dough hook, or by hand, incorporate the yeasty water with the dry goods untill fully combined. Dough will be stickeir than the average bread dough, this is fine. once combined and lightly kneeded, let sit for 10 to 20 mins. Return, knead again for another 5-10 mins, and then leave the dough to proof in a covered bowl for about 7 to 10 hours. You can also refridgerate overnight.
When ready to bake, remove the dough and lay flat on a floured or oiled surface and cut into 12 pieces with a sharp knife. Form the dough sections into a roughly ball shaped form, and place on parchment paper on a baking sheet, 6 balls to a baking sheet. Cover with a wet paper towl or rag and let sit for 30-40 mins while you make the filling.
Preheat your oven to 425 Farenheit. Finely chop your onion and place in an oiled sauce pan over medium high heat. Add your spices to the mix, feel free to free style here. If adding your hearty winter tubers or greens, add after cooking onions for about 3 mins. Once your onion is getting browned, add yout finely chopped tomato. Cook for a good while longer, untill it "feels" done, and salt to taste. You should put this mixture in a food prossessor if you have one. And dont be afraid to really freestyle a little with what produce and spices you use!
Using kitchen scissors, snip a decently sized cut into each ball and open it with your fingers. Add a libral spoonfull of your chutney into each hole, and place in the oven for 8-10 mins. Personally, I like mine on the undercooked side. I like to throw a little bit of water onto the oven floor and quickly close the door to keep steam in the oven since thats good for breads of this nature, but I have not ran enough experiements to conclusivly say that this makes a huge difference.
