𝐍𝐄𝗪 𝐑𝐄𝐂𝐈𝐏𝐄: Yellow Split-Pea Soup and Danish Rundstykker 🍞🍵🥄! Made with non-fuss ingredients, they are MEGA fragrant, delicious, and filling... and most of the cooking is done without you even being there!
1 & ¼ cup unsweetened soya milk, warm
2 sachets of 7g dried active yeast
1 cup of plain flour
1 and ½ cups of rye flour
1 tsp salt
1 tsp sugar
2 Tbsp unsalted vegan butter, melted
Olive oil to replace egg wash
Black sesame or poppy seeds
2 medium red-onions chopped finely
5 garlic cloves minced
5 celery stalks chopped
1 courgette cut into moon shapes
2 cups dried and rinsed yellow split peas
1L of water (to be boiled)
2 low-sodium veggie stock cubes
1. Heat milk in a saucepan on medium to high heat. Once warm, add yeast. Mix and set aside until it gets foamy.
2. In a large mixing bowl, combine plain flour, rye flour, salt and sugar. Mix.
3. Add yeast mixture and melted butter. Mix until you get a smooth dough. You may have to remove it from bowl and knead it on a floured surface so it is not too sticky and can be shaped into a ball formation.
4. Place in bowl and cover with a clean kitchen towel. Set aside in a warm place for 1 hour until it has doubled in size.
5. Divide the dough into 9 equal portions and shape each portion into a ball.
6. Place the balls on a baking tray (lined with baking sheet). Make sure the balls (buns) are not too close to each other. Cover the buns with a clean kitchen cloth and set aside in a warm place for 30 minutes or until it has increased in size (not necessarily doubled).
7. Preheat oven to 200°C (375°F).
8. Brush each bun with a little bit of olive oil. Sprinkle with poppy or black sesame seeds.
9. Place in the oven for 25 to 30 minutes or until the buns have turned golden in colour.
10. Serve on its own, with some vegan butter, peanut butter, or as a side to the soup!
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#vegan #comfortfood #rundstykker #veganrecipe #yellowsplitpeasoup