Back to School!

Cheesy-mite scrolls . . . shh don't tell the kids they are healthy!

Before I started my blog earlier this year, I posted this recipe to the Official Thermomix Recipe Community, a great site to find and share TM recipes. My Thermie and I are still separated by several thousand miles :( . . so this was an easy recipe to post this week! 
Rather than use a scone dough, I wanted to use a yeast-based dough to achieve the authentic Cheesy-mite taste. This recipe is based on one by Thermomix Australia. You could also make this by hand or partly in an electric mixer. I've made adjustments to improve the nutrition, so these are both high-fibre and low GI. Luckily Vegemite is available in Hong Kong, but I'm sure Marmite or Promite would also work well. These will be great in the lunchbox on Monday. Enjoy!

Cheesy-mite scrolls

makes 10

Ingredients

150-200g mixed cheeses of choice (e.g. tasty, vintage cheddar, parmesan)
250g white spelt bread flour
250g wholemeal spelt bread flour

¼ cup mixed seeds of choice (e.g. chia, golden flax)

2 tsp dried yeast

40g extra virgin olive oil (EVOO)

good pinch sea salt

300g tepid water

20g butter, melted

1-2 tbsp Vegemite

Method

1. Make dough by placing flours, seeds, yeast, EVOO, salt and tepid water into TM bowl and mix for 6 seconds on speed 6.
2. With dial set to closed position, knead for 2 minutes on Interval speed. Place dough in an oiled glass or stainless steel bowl, cover with a clean, damp tea towel and allow to prove in a warm place until doubled. (I used my oven at 40°C for 15-20 minutes).
3. Meanwhile, cube the cheese and place into TM bowl and chop for 8-10 seconds on speed 8 (or use a food processor or grater)
4. When dough has risen, pre-heat oven to 220°C. Use a little of the melted butter to lightly grease a rectangular dish.
5. Sprinkle a surface lightly with flour and roll dough into a large rectangle. Brush with a little melted butter and the vegemite (a silicon brush works well). Next sprinkle almost all of the cheese on the dough being sure to cover all the edges. Carefully roll into a large sausage shape and use a serrated knife to cut into 4cm thick rounds. Turn filling side up and arrange in baking dish next to each other so there are no gaps. 
6. Brush with a little butter, sprinkle with the remaining cheese. Bake for 15 minutes or until golden brown. Best eaten fresh from the oven or frozen for later, ready to send to school with your happy little vegemites :)