Soft buns with the unique aroma of rye bread. They turn out very fluffy and porous.
Soft buns with the unique aroma of rye bread
They turn out very fluffy and porous.
Ingredients:
for 10 buns
- Sour cream 15% -20% (room temperature) 200 gr.
- Rye flour 2.5 tbsp. (you may need a little more or less flour)
- Ghee or vegetable oil 1 tbsp.
- Soda 1 tsp. no slide
- Citric acid 0.5 tsp. no slide
- Salt 0.5 tsp.
- Ground coriander (optional) 0.5 tsp.
Preparation:
Pour flour (1.5 cups) into a convenient deep bowl. Add citric acid, salt and coriander (if using), mix. Add oil and rub the mixture with your hands. Add sour cream and soda and knead the dough. If necessary, add the remaining flour.
You don’t need to knead for a long time, just gather the dough into one ball, then knead it for another 5 minutes. It should turn out soft, but elastic, elastic, obedient, and not stick to your hands. If the dough is too soft, add more flour.
Leave the dough for 30 minutes, covering it with something so that it does not dry out.
While the dough is resting, preheat the oven to 200 degrees. Grease a baking sheet with a little oil or line it with parchment paper.
Divide the finished dough into 10 parts. Roll each into a ball and place on a baking sheet.
You can make cross-shaped cuts on top of the buns with a sharp knife. This is for beauty; the buns will bake well without them.
Place in the oven at 180-200 degrees for 15-25 minutes. Check with a wooden toothpick, when it is dry, the buns are ready.
We transfer the finished buns to a dish, let them cool and then enjoy tasting them!
These buns can be stored in a tightly sealed container or bag for about 5 days.
My mother makes these buns. I thought that the recipe for making them was long, like all breads, but it turned out to be completely wrong. The buns are quick to prepare and don't require you to spend all day in the kitchen. And they turn out soft and very tasty! They go best with soups. My mother always prepares them for her signature.
I make these buns half from rye flour and premium flour. They rise well. If desired, you can add seeds to the dough, it turns out delicious too. Bon appetit!
We will need:
- Onion - 1 piece (100g);
- Pressed yeast - 1/2 pack (50g);
- Water - 1 glass (250g);
- Premium wheat flour - 18 level tablespoons (225g) + 2 tablespoons (25g);
- Rye flour (I used peeled) - 18 level tablespoons (225g);
- Sugar - 1 teaspoon (10g);
- Salt - 1/2 teaspoon;
- Vegetable oil - 1/3 cup (50g);
- Yolk - 1 pc (20g) - optional;
- Sesame (or flax seed) - for sprinkling;
- Parchment is baking paper.
Preparation:
Mix well (try to remove all lumps):
Peel the onion and mix in a chopper (or pass it through a meat grinder or finely chop it yourself):
Add flour. Initially, I add 8 tablespoons of premium flour + 8 tablespoons of rye flour and knead the dough:
Gradually add the rest of the flour ( You may need less or more flour). Knead the dough with your hands. It should turn out steep (dense):
While the dough is increasing, turn on the oven to 200C degrees. Separate the yolk from the white. Line a baking sheet with parchment.
After 20-30 minutes, we begin to make buns. We divide our dough into approximately 15 parts. Form each into a round bun. Place on a baking sheet. The distance between the buns should be at least 4 cm on each side (as they will increase during baking). I got 2 baking sheets:
Brush each bun with yolk (optional). This is to give the buns a golden color.:
and sprinkle with sesame or flax seeds:
The buns are ready. Bon appetit!
* One bun weighs 50g - that's 146 kcal.
Rye buns with garlic
Required: 3 cups rye flour, 1 tsp. sugar, 50 g each of creamy margarine and garlic, 2 tbsp. l. vegetable oil, egg, 30 g yeast, 1/2 cup water, salt.
Cooking method. Knead the dough and place it in a warm place for 2-3 hours. Chop the garlic and pour in vegetable oil. Leave the mixture to steep for 1-2 hours, then strain and dilute with a small amount of water. Form buns from the finished dough, place them on a greased baking sheet and leave to proof for 10-15 minutes in a warm place. Bake at 220 degrees. 15–20 min. Cool the finished buns a little, pierce them with a fork and soak them with the previously prepared mixture of garlic, vegetable oil, salt and water. Serve the finished product cold.
From the book Your Bakery author Maslyakova Elena VladimirovnaRye “bays” Required: 1 1/2 cups rye flour, 1/2 cup milk, 3 eggs, 20 g yeast, 50 g butter or margarine, 1/2 tsp. sugar, 100 g sausage, salt. Method of preparation. Dissolve the yeast in warm sweetened milk. When the mixture begins to rise and ferment,
From the book Baking with Puff Pastry author Pankratova O VTula-style rye pies Required: 5 cups rye flour, 1 cup milk, 70 g fat or butter, 1/2 tsp. sugar, 50 g salted sprat, egg, 40 g yeast, 300 g lean pork, 100 g each onion and sour apples, 2 tbsp. l. rice, salt, ground black pepper. Method
From the book Pancakes and Pancakes author Tikhomirova Vera AnatolyevnaRye buns Required: 4 cups rye flour, 1/2 tsp. sugar, 150 g butter or 1/2 cup vegetable oil, 4 eggs, 1 glass milk, 50 g yeast, salt. Method of preparation. Dissolve the yeast in warm milk, after sweetening it a little. When the composition has fermented,
From the book Cookbook of Orthodox fasts and holidays author Isaeva Elena LvovnaBUNS, ROLLS, CORZHIKS Buns Puff pastry yeast dough. 1 tbsp. a spoonful of butter, an egg, powdered sugar. Prepare puff yeast dough, roll it into a layer 1 cm thick and cut into squares. Connect all four corners of the square in the center, press with your fingers and place on
From the book Baking for an ideal figure author Ermakova Svetlana OlegovnaRye pancakes 350 g flour, 500 ml water, 100 ml cream, 25 g yeast, vegetable oil for greasing the pan, sugar, salt to taste. Sift the flour, pour half of it into the pan, put the yeast diluted in warm water with sugar there, dilute everything with warm water until thick
From the book Baking delicious bread and buns at home author Kostina DariaRye gingerbread Ingredients: – Rye flour – 400 g – Honey – 400 g – Vodka – 40 ml – Starch – 2 tbsp. l. – Butter – Ground spices to taste (cardamom, ginger, cinnamon) Method of preparation: 1. Mix sifted rye flour with ground spices. In a separate container
From the book I Don't Eat Nobody author Zelenkova O KRye carols with potatoes Rye flour................................400 gWater.......... ...............................150 g Potatoes.................. ................400 g Vegetable oil............4 tablespoons Salt............... ..........to taste1. Gradually add flour to warm water and mix thoroughly
From the book Easter cakes and other dishes for Orthodox holidays author Cooking Author unknown -Rye flatbreads Rye flour........................ 2–3 cups Vegetable oil................... .... 0.5 cups Low-fat sour cream.................... 1 cup Soda................ ............ 0.5 teaspoon Salt............................ 0.5 teaspoon 1 . Mix sour cream, soda, salt and vegetable oil.2. Gradually
From the book Beer and Kvass. 1000 best recipes author Kashin Sergey PavlovichBuns with garlic
From the book Kvass heals! 100 recipes against 100 diseases author Ostanina MariaRye buns Place a dough of rye flour, milk and yeast. When it starts to rise, add eggs, melted butter, wheat flour, salt, and let rise. Then roll out, shape the buns, place them on a sheet greased and sprinkled with flour and
From the book 365 recipes for delicious Russian cuisine author Ivanov S.Garlic buns 2 cups flour, 1 tbsp. spoon of sugar, 2 tbsp. tablespoons margarine or vegetable oil, 1/2 egg, 10 g yeast, 1/4 teaspoon salt, 1/2 cup milk or water, 1/2 head garlic, 2 tbsp. tablespoons vegetable oil, 1/4 teaspoon salt, 1/3 cup water. Prepare
From the author's bookRye croutons with garlic and cilantro Ingredients 1 loaf of rye bread, 70 ml vegetable oil, 3 cloves of garlic, 1 bunch of cilantro, pepper, salt. Method of preparation: Cut the crust from the bread, cut the crumb into small cubes. Wash the green cilantro, dry it, chop it. Garlic
From the author's bookRye croutons with garlic and spices Ingredients 1 loaf of rye bread, 80 ml vegetable oil, 2 cloves of garlic, 1 bunch of parsley and dill, ? teaspoon mustard seeds, ? teaspoon coriander seeds, 0.25 teaspoon black peppercorns, salt. Method
From the author's book From the author's book From the author's book280. Rye pancakes 1 cup rye flour 2 cups kefir 2 eggs 1 tbsp. spoon of soda sugar and salt to taste vegetable oil. Combine kefir with eggs, flour, 1 tbsp. spoon of butter, sugar and salt, knead the dough, leave for 30 minutes. Add baking soda, stir and bake
Rye flour differs from wheat flour in its low calorie content, the presence of beneficial qualities and a pleasant, delicate aroma. Not only bread is baked from it, but also desserts, sweets, and preparations for cakes and pies. It is more difficult to work with than wheat dough - the dough turns out viscous, and to prevent sticking, you need to lubricate your hands and table with sunflower oil.
Rye buns recipes
Simple and tasty buns will be a great addition to breakfast or afternoon snack; you can use them to make sandwiches and burgers. You can bake buns either from yeast dough or without yeast. Regardless of the recipe, the temperature is always set to 180-200 °C.
Cooking time depends on the size of the baked goods and ranges from 35 to 70 minutes.
Simple yeast buns
These buns are suitable for burgers and as a basis for complex sandwiches. To prepare you will need:
- 450 g rye flour and 350 g wheat flour;
- 15 g baker's yeast;
- tsp salt;
- 25 g fine white sugar;
- water;
- 95 ml sunflower oil;
- tsp sesame seeds for sprinkling and yolk.
It is easier to work with the dough if you use two types of flour. Dissolve yeast and sugar in heated water (1/2 cup). Stir and give the yeast time to revive. Usually this is 10-20 minutes. Pour the mixture into a kneading container, add salt and butter, and gradually add flour. Water must be added as the dough is kneaded - it should become smooth, elastic and elastic. Cover the finished dough with a cotton towel and leave it warm for a couple of hours. After the allotted time, divide the dough into several equal parts, shape into a ball and place on a baking sheet. Leave to proof for 20-40 minutes. Beat the yolk with tsp. cold water and carefully grease each bun, sprinkle sesame seeds on top. The bread is ready to bake.
Yeast-free kefir buns
The basic recipe for rye buns without yeast includes kefir, but if desired, it can be replaced with fermented baked milk, yogurt, liquid sour cream, matsoni or ayran.
Ingredients:
- 0.2 l kefir;
- 150 g of rye flour and 120 g of wheat flour 2 grades;
- tsp baking powder;
- 30 ml sunflower oil;
- 20 g sugar;
- a little salt;
- 1 egg.
Heat kefir to room temperature and mix with baking powder. Leave for 10-15 minutes, add salt, sugar and butter. Whisk until smooth. Rye flour is added first to the preparation. Depending on the liquid, wheat flour, which is added in parts, may require more or less kefir. The desired consistency of the dough is plastic and soft. Leave the resulting dough under a towel for 30-40 minutes, then divide into equal pieces. Brush the formed buns with beaten egg.
For taste, you can sprinkle with poppy seeds, flax seeds, cheese crumbles, garlic juice or chopped nuts.
To make these rye-wheat buns you will need:
- 1.5 cups wheat flour and 2 cups rye flour;
- 0.3 ml warm water;
- tsp salt and concentrated yeast;
- 1 medium onion;
- sugar - 1 tbsp;
- 65 ml vegetable oil.
Mix half the wheat flour with the yeast and sugar, carefully add water and mix the mixture with a whisk. Leave the resulting dough for 30-40 minutes. Peel the onion and cover with cold water for 10-15 minutes, finely chop and add along with salt and oil to the risen dough. Add all the remaining flour. Cover the dough with gauze or cotton cloth and leave for an hour.
Form buns from the finished dough, which must be left on a baking sheet to proof for a quarter of an hour before baking.
Mixed flour buns
Rye buns in the oven can be made from several types of flour. To do this you need to take:
- 1.5 glasses of water;
- tsp salt;
- 1-1.5 tbsp. fine white sugar;
- tsp dry concentrated yeast;
- a glass of wheat flour, rye and whole grain;
- 45 ml olive oil;
- for sprinkling sesame, flax, cheese, etc.
Preparation begins with dough: yeast, sugar and wheat flour are dissolved in water. In order for the yeast to come to life faster and ferment better, it is recommended to use warm water. Leave the mixture for 40-60 minutes. When the dough is ready, oil and salt are added to it, then rye and whole grain flour. If the dough remains sticky, add rye flour. Leave the dough to proof for 1.5-2.5 hours.
Leave the formed buns on a baking sheet for 15-25 minutes, and sprinkle with cumin, sesame seeds or any additive before baking.
Quick buns
These fragrant and sweet buns will be a great addition to breakfast. To bake them, you need to prepare the following products:
- Sour cream - 0.2 kg;
- 75 ml kefir;
- A bag of baking powder;
- A glass of rye and wheat flour;
- Tbsp. Sahara;
- 50 ml olive oil;
- 20-30 g poppy seeds;
- A little salt;
- Vanillin.
Beat sour cream, kefir, vanillin and sugar with a whisk. Add butter, salt, baking powder and flour. Mix everything well. The finished dough is soft and sticks a little to your hands. Divide into several parts, each of which is shaped into a ball. Place on a baking sheet, sprinkle generously with poppy seeds. Allow to proof for 10-15 minutes before baking.
The recipe for making rye buns takes a long time, but the result is a spicy and healthy bread. The calorie content of a rye bun is 130 kcal.
Ingredients:
Rye flour - 0.3 kg, coarse rye flour - 60 g, wheat flour - 0.1 kg;
- Water - 0.3 l;
- Rye sourdough - 20 ml;
- Liquid barley malt - 25 ml;
- tsp salt;
- Baker's yeast - 5 g;
- Butter - 5 g.
Dissolve half the rye flour in half the volume of warm water and the entire starter and leave to ferment for 15-20 hours in a warm place. Dilute wholemeal flour in 50 ml of water. Place in the refrigerator for 10-12 hours. When the sourdough is ready, combine it with rye flour, malt, yeast and wheat flour. Beat with a mixer until smooth and homogeneous. Leave to rest for 30-35 minutes. Add salt, oil and fermented mixture of water and flour, mix well. Let the dough rest for about 40 minutes, knead and leave for another 60-80 minutes.
Preheat the oven and place a cast iron frying pan on the bottom shelf. Place the formed buns on a baking sheet and pour a little water into the pan. Start baking at 230°C, after 10 minutes lower the temperature to 190°C.
Features of rye flour
Rye and wheat-rye dough differs from wheat dough: depending on the composition, it is kneaded and suitable in different ways. Rye dough is heavier, less elastic, sticky and less suitable. If kneading is done using a mixer, then you need to knead for about 5 minutes at speeds 1 and 2 with a rye flour content of 45 to 70%. This time will be enough for the dough to become smooth and homogeneous. As the percentage increases, the kneading time also increases. It is not recommended to increase the speed - the structure will be uneven and the finished buns will have raw or fallen crumb. Dough made only from rye flour is difficult to work with and requires 10 to 15 minutes to knead.
To make the bread rich and tasty, it needs to be given time after kneading for fermentation. It takes place at a temperature of about 30 ° C (at a lower temperature the taste will not be sour and pronounced enough). The fermentation time of the dough also depends on the composition:
- If the dough contains up to 40% flour from rye grains, then the fermentation time is 60-75 minutes;
- Up to 60% - from 35 to 50 minutes;
- Up to 80% - about 30 minutes;
- Over 80% - no more than 20 minutes.
The fermentation time may be longer - it depends on the quality of the product and compliance with the temperature regime.
The advantage of rye dough over wheat is that it goes well and is complemented by any other flour: rice, almond, buckwheat, oatmeal, barley, flax, corn, etc. It is also combined with various spicy additives: cumin, honey, rosemary, thyme, black pepper and chili, sesame, anise, cinnamon, coriander, nutmeg. Having mastered the basic recipe, you can begin to experiment with taste by adding different spices.
Rye dough is well suited for appetizers, pastries, desserts, and various types of bread. It differs from wheat in structure and gluten content, so it is more difficult to work with. However, the bread turns out with a rich aroma and tart taste. Rye dough buns can be a good addition to breakfast and lunch; they are suitable as a base for burgers and complex sandwiches, and go well with cheeses, salted fish, different types of meat, fruits and pates. Their benefits are not limited to taste: rye bread is beneficial in fiber, complex carbohydrates, vitamins, amino acids and enzymes. If you eat such buns regularly, your stomach function will improve, your immune system will strengthen, and your overall well-being will improve.
Rye buns are not only very tasty, but also distinguished by their beneficial properties.
The assortment of rye baked goods is presented in small quantities in modern stores and we must admit that it is very strange to observe such a resonance, because the recipes are very different and all interesting.
If you can find delicious rye buns, they will be presented in the health food departments at an expensive price.
In this article you can learn how to bake buns from rye flour at home without much effort.
Cooking principles
Buns based on rye flour are made exclusively from dark flour. But remember that the batch must be diluted with wheat flour of the first, highest or second grade.
The recipe can be modified if you decide to add bran, but know that you should always use a sense of proportion.
To make the correct batch for buns, you need to use liquid. For example, even the simplest water, sour cream or milk, kefir will do.
The recipe may include: sugar, salt, etc. butter or chicken. eggs. It is not always worth making buns using yeast. The recipe may require the use of baking powder.
Yeast dough will need time to rise, that is its nature. The dough will not have to stand for long, because it will be mixed with dark flour, which has more acidity than wheat flour.
The dough will need to be allowed to rise well once, and only then the buns will need to be supported on a baking sheet.
Before baking delicious rye buns, I advise you to grease them with chicken. yolk or water. Baked goods can be sprinkled with poppy seeds or sesame seeds. The option of decorating with nuts or bran is not excluded.
The buns should be baked in the oven. The oven temperature should be about 200 degrees. Baking time will depend on the size of the loaves you personally shape.
A simple recipe for rye buns
Ingredients: 3 tbsp. rzh. flour and the same amount of psh. flour; 1 tbsp. dry yeast; 2 tbsp. bran (you can use both rye and wheat); 50 gr. sl. oils; 1 tbsp. cocoa powder; 3 tbsp. brown Sahara; rast. oil; 2 tbsp. caraway; salt.
The number of components will allow you to prepare about 14-16 buns, everything will depend on the size of the pieces you personally make.
Cooking algorithm with photo:
- I sow the flour into a large container. I mix psh. flour with bran, yeast, caraway seeds and salt. Mix well. Add cocoa powder to the bowl and mix again.
- Pour 500 ml of hot water into a saucepan, mix with butter and sugar. It is necessary that the last component dissolves completely. The mass should be allowed to cool to 38 degrees. approximately. Pour the resulting liquid into the mixture with flour. I stir until it becomes homogeneous in composition. I also sift the rye flour and add it to the mass so that it becomes homogeneous.
- I sprinkle a baking tray with flour and place the dough on top. Knead for 10 minutes until the mass becomes elastic. I beat the dough on the table several times.
- I take a large container and smear its surface with grease. oil I put the dough in it, forming it into a ball. I smear it and it grows. oil I cover the container with film, punch a couple of holes with toothpicks and leave it aside for 60 minutes. This is necessary for the dough to rise, and therefore it is important that the place is warm and there is no draft.
- The dough will become several times larger, and therefore you need to take it out, knead it and leave it warm again for about half an hour.
- After the specified time, I take out the dough, divide it into 15 equal parts and form a ball, then an oval, pressing from above, then from below.
- I cover the baking sheet with cold water, put parchment on top and grease the roast. oil I place all the buns at a distance of 2-3 cm from each other.
At the top of the buns I make longitudinal cuts, 1 piece at a time. on each one. I sprinkle some rust on top. flour and place on a baking sheet to proof.
Half an hour will be enough to bake the rye buns in the oven, about 25 minutes at 180 degrees, and the baked goods will be ready. It will be covered with a beautiful brown crust, as in the photo.
My advice to you is to let them cool a little before serving the finished buns. You can even brew aromatic herbal tea or cocoa at this time. Here, rely on your personal preferences.
Kefir buns without added yeast with rye flour
The recipe with photos of rye flatbreads is not complicated. The composition includes kefir, but you can replace this ingredient with any other fermented milk products. For example, I like yogurt. As for fat content, it does not play any role.
Components: 120 gr. rzh. flour; 150 gr. psh. flour; 200 gr. kefir; 1 tsp soda; 10 gr. Sahara; 20 ml plant. oils; 1 PC. chickens egg; salt. To decorate the buns you will need sesame seeds.
Cooking algorithm:
- I add soda to kefir. I stir. The acid of the product will perfectly extinguish the soda. It is better to take a large container, because when the reaction begins, the mass will become larger in size.
- I introduce a little salt and add sugar. I add the oil and mix until the mixture becomes homogeneous.
- The next step is to enter h. flour, add psh., the consistency should be soft. When placing the dough on the surface, you should not encounter the problem that it spreads.
- Let the mixture sit for 25 minutes, then divide it into pieces and form homemade rye buns, they can be of any shape. I place them on a baking sheet in random order.
- I cover the surface with the beaten chicken. egg with a fork. I sprinkle sesame seeds on top and bake in the oven until fully cooked.
Homemade rye buns stuffed with onions
Prepare very fragrant and healthy buns at home, which will be stuffed with onions. They need to be prepared using yeast, so it will take about 2.5 hours to prepare, but know that the result is worth it.
Components: 230 gr. psh. flour; 210 gr. rzh. flour; 250 ml warm water; 1/3 tsp. salt; 1 tsp dry yeast; 1 PC. onion; 50 ml plant. butter and 1 tbsp. Sahara.
Cooking algorithm:
- 0.5 tbsp. psh. I mix flour with dry yeast and sugar. Pour warm water into the mixture and mix. All lumps must be removed, otherwise the baking result will be ruined. The dough should be allowed to stand for 30 minutes. Rye dough rises quite faster than wheat dough, and therefore this time is quite enough.
- I cut the onion into small cubes and add it to the dough, add salt and mix. I fill the plant. butter into the dough.
- I add the remaining psh. flour and add rye. I mix the dough with the onion, then knead it to make it homogeneous. I leave it aside for the dough to rise.
- When the mass increases, you should start forming buns. I put the mass on the table surface and divide it into parts.
I put the mixture on a baking sheet and make sure to grease the plant. oil I give it a little time to proof and brush the chicken dough. yolk and send the buns to bake in the oven.
- Rye flour differs from wheat flour in its larger grinding. You should use a sieve with much larger holes so that the flour can be sifted better.
- To enrich baked goods made from rust. flour, you should use ground oatmeal, corn or buckwheat flour. These products are healthy.
- During kneading, the dough may stick to your hands; it is worth lubricating your palms with dough. oil, and also treat the countertop with it.
Prepare sweet rye buns for your own pleasure, delighting your loved ones with delicious pastries!
My video recipe