Lean wheat-rye pampushki

Category: Yeast bread
Kitchen: ukrainian
Lean wheat-rye pampushki

Ingredients

Dough
premium wheat flour 225 gr.
peeled rye flour 225 gr.
buckwheat honey (any) 30 gr.
pressed yeast 15 gr.
vegetable oil b / s 1 tbsp. l.
water 300 ml.
salt 9 gr.
Sauce
vegetable oil 100 ml.
garlic 3-4 tooth.
salt taste
any greens 1-2 tbsp. l.

Cooking method

Lean wheat-rye pampushki
Dissolve honey and yeast in water. Pour in oil. Stir. Knead the dough from flour and liquid. I kneaded with a hook. The dough is soft. Almost does not stick to hands. Place the dough on the table.
Lean wheat-rye pampushki
Roll into the ball. Grease a bowl with oil. Add dough. Cover. Put in a warm place to wander.
Lean wheat-rye pampushki
Fermentation for 45-60 minutes. The dough should double or more.
Lean wheat-rye pampushki
Knead the dough. Divide into small pieces using a scale. Piece weight - 50-55 grams. Round each piece.
Lean wheat-rye pampushki
Transfer to a mold or a baking sheet. Cover. Leave for proofing.
Lean wheat-rye pampushki
Proofing for 30-45 minutes. I greased the donuts with vegetable cream. You can brush it with sweet strong tea or leave it that way.
Lean wheat-rye pampushki
Bake in an oven preheated to 180 degrees for 20-25 minutes.
Lean wheat-rye pampushki
Salt a little vegetable oil. Add minced garlic and chopped herbs. Mix.
Lean wheat-rye pampushki
Remove the pumpkins from the oven and grease with sauce while still warm.
Lean wheat-rye pampushki

Cooking is not difficult. Fasting is delicious. The main thing is to do all this with love and not eat each other!

Note

Delicious! Recommend!

Marika33
Angela, delicious donuts!
Today I have cabbage pies from your pumpkin dough. I'll do it with garlic! Thank you!
Volgas
These donuts would now have borscht with sour cream. Delight!
ang-kay
Marina, Svetlana, help yourself)
Newbie
and if you add garlic with herbs to the dough right away?
ang-kay
Newbie, try it. I wouldn't.
Zvezda askony
And with dry - saf moment to turn out?
ang-kay
Anna, of course.
an_domini
Excellent donuts! I bake these, but without rye flour. But I don’t grease the top with oil, but I throw it right into a bowl of butter and herbs, rewrite it there and take it out. It seems to me that this way garlic and herbs stick better and there are more of them on the donut.
Thank you for reminding them, we need to do it!
ang-kay
Olga, not at all.

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