Rye bread buns

Name: Rye bread buns
Yield: 30 pcs
Ingredients: Pumpkin seeds when the dough has come in the molds; Soaking down rye kernels; Ingredients are stirred together and stand by; Room temperature the next day; Sourdough; 1 dl Organic buttermilk; 100 g Rye flour; 2 dl Water; 20 g Dark syrup; 40 g Salt; 5 g Yeast; 750 g Rye kernels

Bread, buns & biscuits

Cook time: 0 min.
Servings: 30 pcs

Ingredients for Rye bread buns

		Pumpkin seeds when the dough has come in the molds
		Soaking down rye kernels
		Ingredients are stirred together and stand by
		Room temperature the next day
		Sourdough
1	dl	Organic buttermilk
100	g	Rye flour
2	dl	Water
20	g	Dark syrup
40	g	Salt
5	g	Yeast
750	g	Rye kernels

Instructions for Rye bread buns

To prepare the Rye bread buns recipe, please follow these instructions:

Sourdough and rye kernels touched with rye flour and soaking down dark syrup approximately ten minutes. The dough should be very soft. Let it rest in a warm place for about half an hour.

Use small molds or muffin tins silicone molds where appropriate. Butter the molds and pour batter in it. Let the rye bread dough balls after two hours in a warm place.

Preheat oven to 250 degrees and turn down to 200 degrees when dough balls set tes IND. Behind them 23-25 minutes at 200 degrees.

Rye bread buns

Ingredients for Rye bread buns

Instructions for Rye bread buns

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