Wheat-rye buns

Category: Yeast bread
Wheat-rye buns

Ingredients

Dough:
wheat flour 1st grade 100 g
water 100 ml
fresh yeast 2 g
Dough:
premium wheat flour 200 g
peeled rye flour 50 g
water 120 ml
fresh yeast 5 g
sugar 1 tsp
molasses (honey) 1 tsp
salt 1 tsp
sherry vinegar 1 tsp
olive oil 1-2 h l
sesame seeds, nigella for sprinkling

Cooking method

  • 1. Dough:
  • - Dissolve yeast in water, mix with flour and leave in the refrigerator overnight.
  • 2. Dough:
  • - grind yeast with sugar and leave for 10 minutes.
  • - add flour, water and all other ingredients to the dough, except for salt and oil (add them at the end of the batch). Kneading for 8-10 minutes (until a soft, elastic, slightly smearing ball is formed). Leave for fermentation for 30-40 minutes at T 28 degrees (until doubled).
  • 3. Divide the finished dough into equal pieces weighing 65-70 g. Form buns (additional flour is not required during molding) and proof for 45-60 minutes. Before baking, grease the buns with milk and a pinch of salt and sugar, make cuts and bake at 180 degrees.

The dish is designed for

8 rolls

Cooking program:

oven

Note

Buns have a crispy crust and a fluffy, fine-pored crumb. After compression, the bun easily restores its original shape. The taste has a slight rye sourness.
They have taken root in my family, I often make them for Sunday breakfast.
Try it, maybe you will like it.

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Wheat-rye buns

Inusya
Marinochka, the buns are very tempting (I'm probably the biggest collector of buns on our forum), well, I can't walk past them, sometimes they attract me more often than new bread. I’ll try abISTIALLY! Moreover, I was bribed by the first grade of flour, I prefer it because of its usefulness. When my hands reach, I will report with a photo (if I don’t disgrace myself in the process, otherwise I’m like that ...)
Twist
Inusya, the dough is very easy to work with, everything will certainly work out!
Twilightly
Great buns. This is not the first time I have done it, and certainly not less than a double portion. The kids scatter them as a separate dish.
Thank you for sharing your recipe)))
Wheat-rye buns

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