ROSE ROLLS WITH RYE FLOUR
Some time ago I developed an unbridled craving for bread. I was hungry, I was walking around the grocery list and wondering about the size of the bananas, which I will need for the cake, my sense of smell registered extremely pleasant, a smelling smell from behind my back to my knees. The smell is familiar - hot, fresh and crunchy bread. I imagined a crispy crust, slightly browned, soft center of the buns .... I tried to ignore him, focusing on bananas, but I couldn't. So I quickly put the selected fruit into the basket (not remembering to put them in the purse first, without worrying about weighing them) and I galloped towards the source of the scent. Other customers of the store had similar feelings and ideas, because when I ran to the rolls, I passed baskets left alone and abandoned carts. To the trash, there was almost a line in which freshly baked bread was lying. I crammed myself into it. I chose the regular one, a long wheat roll - that's what I wanted. I put it in the basket and gladly returned to the bananas. I almost ran home, unable to wait for the consumption. Already waiting for the bus, I couldn't help myself and broke a piece. A roll like a roll - puffed cotton wool and without any particular taste – mass made, defrosted in the store and baked. But still very warm, fresh and fragrant. I ate a piece, I satisfied the demand for this type of bread and put the roll aside, tightly wrapping it in a bag. Next day, by accident - I stumbled upon her and decided to see what was left of her. Hard shell, hardened crumbling flesh, not chewy. After less than that 24 hours, the roll turned to stone! Okay, that I only took one.
I decided not to make this mistake anymore and bake buns at home. But not white, only dark wheat, healthier. Whole grains, wholemeal - such, which will keep freshness longer than the first 3 hours after removing from the oven. And I found it.
Tasty, dark, fragrant and also crispy rye and grain buns are perfect, when we suddenly feel an irresistible urge to eat even a piece of bread. Buns are perfect for breakfast - they are specific in taste and texture, they satiate, they crunch pleasantly and most importantly - they stay fresh even two days after baking, which is essential for those, who don't want to go shopping every day, and the vision of each evening they spend making roll dough makes them sick! I definitely recommend it! Recipe with my modifications.
Ingredients for 10 – 12 buns:
• 290 ml of water
• 280 g of wholemeal bread flour - I gave plain wholemeal wheat flour.
• 50 g of bread flour - I gave the usual wheat flour
• 115 g of rye flour
• 20 g (2 spoons) powdered milk
• 1 ¾ teaspoon of salt
• 10 g of sugar
• 25 g of soft or melted butter
• 7 g dry yeast or 14 g of fresh yeast
• 30 g of shelled pumpkin seeds
• 30 g of shelled sunflower seeds
Combine all the ingredients for the buns and knead well. Shape into a ball and place it in a warm place, under cover, to double the volume (1 – 1,5 h). After this time, remove the dough, make a short cut, divide into 10 – 12 equal parts. Shape each part into a bun, sprinkle with flour, put on a baking tray lined with baking paper. Cover, set aside in a warm place 40 minutes to double the volume.
After this time, make a deep cut in each muffin “parting” (almost to the sheet metal) e.g.. with the tip of a wooden spoon. Set aside to rise again 5 minutes.
Bake at 220 ° C for approx 15 – 20 minutes. Cool on a wire rack.
Enjoy your meal!
