Last weekend I made the trek over to beautiful Kangaroo Island. Time really slows down on the island, and mostly I just spend it reading Harry Potter or taking way too many photos of my dog running on the beach. This time I was determined to make use of my free time by making cheesymite scrolls which I have wanted to make for ages but can never seem to find the time. These scrolls are made using 100% wholemeal flour, so they have a decent fibre content compared to your typical cheesymite scrolls. Thanks to mum we only ever have the ultimate gourmet style cheeses in our fridge, so naturally I got a bit excited and used three of them, namely Paris Creek Organic and Biodynamic Cheddar, Gouda and Norwegino. I recommend going fairly heavy-handed on the Vegemite for good flavour.
2-3 tbsp Vegemite
1 and 3/4 cup grated cheeses of your choice (e.g. Paris Creek Organic Biodynamic Cheddar, Gouda and Norwegino)
500g (3 and 3/4 cups) wholemeal flour
2 tsp dried yeast
1/2 tsp sugar
350ml warm water
1 tbsp olive oil
Olive oil spray
Combine flour, yeast and sugar in a large bowl. Stir in warm water and olive oil and mix to form a ball of dough.
Knead dough on a lightly floured bench top for 10 minutes by hand or for approx 3. minutes by machine – the dough should feel smooth and elastic and spring back when poked.
Spray a large bowl with olive oil, place the dough in the bowl and cover with cling wrap. Place the bowl in a warm spot for 45 minutes or until dough has doubled in size.
Preheat the oven to 200 degrees celsius.
Punch down the dough with your hands and then knead by hand on a lightly floured surface, this time only for a couple of minutes until dough becomes smooth and elastic once more.
Roll out the dough to form a 30cm x 30cm roughly shaped square, then spread the vegimite over the dough and sprinkle with 1 and 1/4 cups of the mixed grated cheeses. Roll up the dough into a long scroll and cut into 10 even sized pieces.
Spray an oven tray with olive oil and place the scrolls onto the tray, then sprinkle with the remaining grated cheese. Cover loosely with cling wrap and return to the warm spot for another 20 minutes or until doubled in size again.
Bake the scrolls in the oven for 15-20 minutes or until hollow sounding when tapped and golden brown.