Sourdough kokosh cake/ chocolate or cinnamon buns and twists
Makes 2 rolls
Ingredients
Dough:
1 cup sourdough starter
1 cup filtered water (Chlorine free only. Tap water contains
chlorine which will kill the bacteria in the starter and prevent it from rising.)
¼ cup organic coconut oil
¼ cup raw unfiltered honey
4 cups organic spelt flour (see Notes)
2 tsp. sea salt (See Notes)
Choose a filling:
Chocolate
1 cup sourdough starter
1 cup filtered water (Chlorine free only. Tap water contains
chlorine which will kill the bacteria in the starter and prevent it from rising.)
¼ cup organic coconut oil
¼ cup raw unfiltered honey
4 cups organic spelt flour (see Notes)
2 tsp. sea salt (See Notes)
Cinnamon
½ cup organic maple syrup
2 Tbsp. organic ground cinnamon
Instructions
1. In a large bowl, combine the starter, water, coconut oil, and honey. Mix until combined.
2. Add the flour and salt and knead until it forms a thick dough.
3. Let rise covered for 1-2 hours. The warmer the climate, the faster the rising time. This is a very versatile dough and can be frozen after letting it rise for an hour to be baked at a later time. It can also be refrigerated to be baked the next day as long as it didn’t rise too long on the counter.
4. Preheat oven to 425 degrees F. 250 degrees C.
Flatten out the dough thinly on a piece of parchment paper. Spread your filling of choice over it, covering the entire surface. Bake on an airbake pan lined with unbleached parchment paper. If filling leaks out, you can make extra filling to drizzle on it after it bakes.
My preferred way of baking it is in an “O”’ shape in a parchment lined cast iron pot, with the lid on. This way, the outside crust stays soft.
Cinnamon
½ cup organic maple syrup
2 Tbsp. organic ground cinnamon
Decide on a baking shape, one long log or individual twists.
For a kokosh cake - 1 long log
For a chocolate or cinnamon buns
Create 2 logs. Then slice raw and place slices with the swirl facing up with sides of each piece touching other pieces. This way the sides stay soft when baked. Bake for 15-16 minutes. The chocolate stays put on an Airbake pan but cinnamon may leak off the sides of a flat pan so I bake cinnamon buns in a glass Pyrex rectangle container and i add extra cinnamon filling to the bottom of the glass, before adding the buns.
With a serrated knife, cut the flattened dough into a crisscross. You should now have four equal pieces. cut each piece into long triangles, in a zigzag pattern. Starting from the wide end, roll up each triangle.
Arrange the bun twists on an unbleached parchment paper lined baking sheet. Bake for 15-17 minutes.
Eat it fresh or slice the log first before storing it in the freezer. Because it is made from very simple ingredients, it tastes fresh the same day it was baked or stored in the freezer. It can be enjoyed defrosted or rewarmed.
Notes
To use a healthy flour, you can mill spelt berries fresh so all the germ and bran is intact. The germ contains the B vitamins that a person needs to support basic life functions. Store bought processed flour doesn’t contain the germ because it makes the flour perishable and need refrigeration. See article What’s a Healing Bread about resources for spelt berries and grain mills. Extra milled flour will stay fresh in the freezer. Denatured flour from the supermarket causes all degenerative diseases and tooth decay.
Refined white salt contains anticaking agents like aluminum and is bleached and stripped of all healthy minerals. Use fine gray Celtic sea or or fine pink Himalayan salt.
Brand ‘If You Care’ sells unbleached parchment paper, with Star K kosher certification.