John Myers
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Rye and Buckwheat Rolls
The perfect rye and buckwheat rolls recipe with a picture and simple step-by-step instructions.
Bun dough:
- 200 g Rye flour
- 100 g Buckwheat flour
- 8 g Dry yeast
- 1 pinch Salt
- 1 pinch Sugar
- 3 tbsp Sourdough, s. M. KB (approach)
- 200 ml Water (in the dough) warm
- 200 ml Water (condensation water)
Topping:
- 6 tbsp Kernel mix (sunflower, sesame, pumpkin, cashew nuts)
- 10 ml Water
- 30 g Rye flour (to roll out)
Aids:
- 10 ml Water (for brushing)
- 30 g Flour for rolling)
- 10 ml Oil (for the muffin pan)
First:
- Preheat the oven to 80 ° C (prepare). Grease the muffin tin with a little oil. Prepare some flour to roll out.
Dough:
- Mix the two types of flour, yeast, salt, sugar and sourdough mixture, form a dough and leave to stand in a bowl covered with a cloth for about 2 hours.
To bake:
- Now pour the batter into a muffin tin and sprinkle each batter with the topping. Bake for about 40 minutes in the electric oven and pour the condensation water over a lower tray, please be careful, it hisses and the surge is hot. Leave in the oven for 10 minutes after switching off or longer according to your personal preference.
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