Easy Homemade Rye Flour Buns

Lush, aromatic, delicious, made from ordinary products! Rye flour buns are a simple and easy recipe to prepare. They are made from a flour mixture, including wheat flour, and can replace bread. They will be good for breakfast, with butter, and for lunch, as a first course.
cook time: 2h
Owen Truitt
Easy Homemade Rye Flour Buns

Nutrition Facts (per serving)

292
Calories
11g
Fat
38g
Carbs
6g
Protein

Ingredients (8 portions)

Basic:

Rye flour 225 g
Wheat flour 225 g
Water 250 ml
Dry yeast 1 tsp
Vegetable oil 70 ml
Sugar 1 tsp
Salt 0.5 tsp

For lubrication:

Egg yolks 1 pc

For sprinkling:

Sesame 1 tsp
Sunflower seeds 1 tsp

Recipe instructions

Step 1

Step 1
How to make buns from rye flour? Prepare your food. Take odorless, refined oil. Sesame and seeds are needed for sprinkling; you can use some or not use them at all.

Step 2

Step 2
Take a large bowl and sift both types of flour into it. It is important to sift the flour to saturate it with oxygen. Then the baked goods will turn out airy and rise well during baking.

Step 3

Step 3
Prepare the dough. How to make a dough? Take another bowl and add two tablespoons of wheat flour into it. Take them from the total. Add sugar and dry yeast. Mix dry ingredients. Pour half the amount of warm water into them. Mix the dough well to break up all the lumps. It is important to use warm water, at a temperature of about 38 degrees. Hotter water will kill the living organisms, which are yeast.

Step 4

Step 4
Cover the bowl with the dough with a towel and leave for 20 minutes. It is better to remove the bowl to a warm place where there are no drafts. I put it in the oven (not working). After the allotted time, the dough should “come to life” — it should bubble up and swell into a “cap”. This means that the yeast is active and has begun to work. If this does not happen, then they need to be replaced.

Step 5

Step 5
Pour salt into the flour, stir, pour in the remaining water, vegetable oil and dough. Knead the dough. I used a mixer, but you can do this with your hands. Which is what I did in the end. The dough turned out to be obedient, homogeneous and not sticky.

Step 6

Step 6
Gather the dough into a ball and cover the bowl with a towel, cling film or lid. And put it in a warm place for an hour to proof. I put the bowl back in the oven.

Step 7

Step 7
After an hour, the dough should have doubled in size.

Step 8

Step 8
Divide it into equal parts. I got 8 pieces. Form each piece into a round bun. To do this, pinch the edges towards the center, as if collecting a knot, then turn the workpiece over and roll it on the board so that it is rounded.

Step 9

Step 9
Place the buns on a baking sheet lined with parchment. Take the yolk of a chicken egg and lightly beat it with a fork. Brush each bun with a pastry brush. Sprinkle on top if desired. I used a mixture of white and black sesame and sunflower seeds. Additionally, I also made cuts on each bun with a sharp knife.

Step 10

Step 10
Turn on the oven to 50°C and place the baking sheet with buns in it for 20 minutes. This will speed up the proofing time. Then, without removing the baking sheet, increase the temperature to 180°C and bake the buns for 25-30 minutes, depending on the features of your oven. They should be well browned.

Step 11

Step 11
Cool the finished buns a little and serve. They are good both warm and cooled. Bon appetit!

Additional rubrics

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