I am a Vegemite kid through and through.. I like it thick and lots of it.
Over the year's its been unfortunate to discover like most things...Vegemite contains things that are bad for us. In a Vegemite sandwich alone you are consuming chemicals, synthetic vitamins and excess amounts of sodium..just to name a few, add some store bought white bread and you have yourself a chemical shit storm.
So here I am getting all fermented with you guys and those of you who have attended my workshops know how passionate I am about health and well being as a whole. Trust me it hurts to bag out Vegemite...but truth over lies and health over wealth!!!
So here is the recipe as promised, I used Fermented Mumma Mite, Green Vie Vegan cheese (cost around $5.50 per block) and Vegan Butter. Obviously you can improvise here with the fillings...you could go sweet instead of savory...the trick is in the Sourdough (of course) after that you are a free agent.
The dough for this bread was prepared in the morning, left to rise until almost doubled in volume, shaped, and left to rise until passing the poking test. It was baked in the same day.
200 g of active Sourdough starter (contact me if you need this)
180 g warm plant based milk
370 g white wheat flour (strong bread flour)
2 tablespoons of melted plant based butter
1 Tbsp of Salt (Himalayan)
100 g Vegan Butter
Fermented Mumma Mite or another Vegan Vegemite
As much grated Vegan cheese as you like, more is best.
In the morning, mix the dough.
First, dissolve all of your starter in 180 g of water and add melted butter.
Next, add all of the flour (370 g),
knead the dough for 10 minutes until smooth. Shape it into ball and place it into a bowl. Cover with a tea towel and leave to ferment until doubled in size.
My dough needed 2.5 hours, yours might take more or less, depending on the temperature of your kitchen and power of your starter. Once the dough has doubled in size sprinkle flour on the bench and role your dough out to roughly
5 mm thick or 30×45 cm .
Spread the butter, Vegemite and cheese over the dough and then role the dough up into a sausage. Cut the dough into rounds, the thickness is up to you.
Place the scrolls around the edge of a well greased dutch oven and leave to rise for 1.5 hours.
30 minutes before the baking preheat the oven to 200°C. When the dough is ready, put the dutch oven into oven and bake it until well baked, 30-40 minutes.
Then be oh so happy with your delicious and healthy cheesy mite scroll!