Rye buns without yeast with malt and vegetable fillings

[Onion filling.]

Rye buns without yeast with malt and vegetable fillings

Category: Bakery products

Ingredients
Whole grain rye flour	100 g
Rye fermented malt	50 gr.
Wheat bran	3 tsp
Eggs	2 pcs.
Vegetable oil	3 tbsp. l.
Sea salt	1/2 tsp
Sugar	1 tsp
Soda	1 tsp
Lemon acid	1/2 tsp
Water	100 ml.
Bulb onions	50 + 50 + 50 gr.
Garlic	5 teeth
Rosemary dry	1 tsp
White cabbage	50 gr.
Fresh champignons	2 pcs.
Dill	2 twigs
Carrot	100 g
Cinnamon	1/2 tsp
Unrefined sunflower oil	1 + 1 st. l.
Olive oil	1 tbsp. l.
Filling salt and freshly ground pepper (mix)	taste
Whole dry cumin	1 tsp
Dry coriander seeds	1 tsp

Cooking method

• First, let's prepare the fillings.
• Onion filling. Bulb onions 50 gr. cut into thin half rings, chop the garlic. Pour 1 tbsp into the pan. l. olive oil, add onion, garlic, rosemary, salt, pepper, and, stirring occasionally, sauté over low heat, covered for 10 minutes, until half cooked.
• 
• Cabbage and mushroom filling. Bulb onions 50 gr. cut into thin half rings, cut cabbage and mushrooms into thin strips, chop the dill. Pour unrefined sunflower oil into the pan 1 tbsp. l., add onion, cabbage, mushrooms, dill, coriander, salt, pepper and, stirring, sauté over low heat under a lid for 10 minutes until half cooked.
• 
• Carrot filling.Bulb onions 50 gr. cut into thin half rings, grate the carrots on a medium grater. Pour unrefined sunflower oil into the pan 1 tbsp. l., add onions, carrots, cinnamon, salt, pepper and, stirring, sauté over low heat under a lid for 10 minutes until half cooked.
• 
• Mix rye flour evenly with malt, bran, soda and citric acid. Mix eggs, vegetable oil, sea salt, sugar and water with a mixer or whisk. Combine everything and mix carefully. The dough should look like very thick sour cream.
• Divide the resulting dough into 4 parts.
• Put 1 part of the dough in 4 paper tins with a tablespoon and sprinkle with caraway seeds (1 tbsp. L. Is obtained for 1 mold).
• Mix 2 part of the dough with the onion filling and put in 4 tins with a tablespoon.
• Mix 3 part of the dough with the cabbage and mushroom filling and put with a tablespoon in 4 tins.
• Mix 4 part of the dough with the carrot filling and put in 4 tins with a tablespoon.
• Line a baking sheet with baking paper, place all filled tins on a baking sheet.
• 
• Place the baking sheet in the oven on a medium level and bake at 180 degrees for 15 minutes buns without filling, 20 minutes with buns.
• 
• Bon Appetit!!
• This is how the buns look in the context:
• 
• 

The dish is designed for

16 pcs.

Time for preparing:

30 minutes. filling (+10 min.dough +20 min.bake)

Cooking program:

Baking in the oven

Note

I've been baking these buns for a long time, in different variations. The dough is dense, soft, slightly porous (not wet or dry). Goes well with light vegetable soups

[Julia]

JuliaI thought candy
Not candy, of course, but good too. I really respect rye flour, it's an interesting notion, you have to try it.

[Gala]

Gala, Galya, they are really like sweets in color I am just a fan of dark malt bread (if possible, yeast-free), so I add more malt And they are easy to bake in molds Thank you for liking my recipe

[Bianchi]

if possible yeast-free

Bianchi, Julia, but you can try to make with sourdough ... Longer, however, all this will be.
The idea is interesting!