Barley flour batbout and surimi mini-sandwiches

Ingredients

10 servings

• 250 g whole wheat flour (T110)
• 100 g barley flour
• 150 g wheat flour (T65)
• 1 teaspoon salt
• 20 g fresh yeast (or one packet of dried baker's yeast)
• 250 ml lukewarm water (adjust according to the dough)
• 1 teaspoon sugar
• 10 Fleury Michon 'Le Moelleux' surimi sticks (1 stick/batbout)
• arugula
• corn
• anchovy-stuffed olives
• thin gherkins
• light mayonnaise

Steps

1. 1

   In a mixing bowl, dissolve the fresh yeast and sugar in lukewarm water. Mix and let rest for 2 to 3 minutes.

2. 2

   Add the wheat flours and the barley flour, then the salt, and knead by hand for 1 to 2 minutes.

3. 3

   The dough should be supple and non-sticky. Add water sparingly if the dough is too hard or if you have difficulty forming a ball.

4. 4

   Oil a mixing bowl and place the dough in it. Cover with a clean kitchen towel and place the bowl in a closed oven with a bowl filled with boiling water for 1 hour. The dough should double in volume.

5. 5

   Once the dough has risen, degas it carefully on a floured work surface and then knead for 2 minutes.

6. 6

   Roll out the dough with a rolling pin to a thickness of approximately 6 millimeters.

7. 7

   Shape the bread rolls using a cookie cutter or a glass.

8. 8

   Sprinkle both sides of the rolls with barley flour, then place them on parchment paper.

9. 9

   Cover with a clean cloth and let rise for about 30 minutes.

10. 10

    Preheat a non-stick pan over low heat without adding fat, then cook the rolls for 3 minutes on each side. They should be lightly golden on both sides.

11. 11

    Let the rolls cool on a wire rack before stuffing.

12. 12

    Then fill the rolls: spread a little mayonnaise and add slices of Fleury Michon Le Moelleux surimi, arugula, corn, anchovy-stuffed olives, and pieces of pickles.