Whole Wheat Blinis

Rating: 4.71 / 5.00 (7 Votes)

Total time: 5 min

Servings: 4.0 (servings)





For the blinis, mix room-warm skim milk, crumbled yeast and 3 tablespoons whole wheat flour in a baking bowl until the yeast has dissolved. Let this dampfl rise for 15 minutes at room temperature with the lid closed. In the meantime, whisk the remaining wheat flour with the ground spelt and strain. Whisk dampfl with flour mixture, room temperature salt and eggs. Mix with dough hook of hand mixer until dough forms bubbles. Cover and let rise in a warm place for about 30 minutes, until dough doubles in volume. Meanwhile, for the sauce, chop chives into rolls. Mix with pepper, juice of one lemon, yogurt and salt.

Peel the tomatoes, cut them in half diagonally and remove the seeds. Fill tomato halves with the sauce and set aside with the lid closed.

For the greens, chop leek about finger width zucchini, chop celery and carrots into pencil thick sticks. Remove seeds from cucumber and cut into slices. Peel tomatoes and cut into strips. Cut out the stalks and seeds. Leave kenya beans and sugar snap peas whole. Chop peeled garlic and ginger. Have everything ready on different plates.

For the blinis, heat oil in a large frying pan. Using a soup spoon, place dough in skillet and bake over low heat for 2 minutes until visibly risen and browning around edges. Turn and place on d

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