Swedish Rye Bread Buns

Name: Swedish Rye Bread Buns
Total time: 600 s
Yield: 20-pieces
Cuisine: Indian
Ingredients: 6 dl water (warmed to lukewarm); 25 g yeast; 2 dl oats rolled; 1 dl flax seeds; 3 dl rye flour wholemeal; 11 dl plain flour; 2 tablespoons syrup dark; 1 tablespoon honey; 1 teaspoon salt; ½ dl yoghurt plain unsweetened

Richard Cederberg @Viking_Cooks

Melbourne

The best way to enjoy these are fresh, still a bit warm, with butter, cheese and a couple of slices of fresh cucumber.

Richard Cederberg @Viking_Cooks

Melbourne

The best way to enjoy these are fresh, still a bit warm, with butter, cheese and a couple of slices of fresh cucumber.

Saved

Ingredients

10 mins

20-pieces

6 dlwater (warmed to lukewarm)
25 gyeast
2 dloats rolled
1 dlflax seeds
3 dlrye flour wholemeal
11 dlplain flour
2 tablespoonssyrup dark
1 tablespoonhoney
1 teaspoonsalt
½ dlyoghurt plain unsweetened

Saved

Steps

10 mins

1

Dissolve the dark syrup and the honey in the lukewarm water (you should be able to place a finger in the warm water and hold it there without discomfort).
2

Add the yeast to the water. If you are using dried yeast, leave it in the mixture for 2-3 minutes to let it activate before moving to the next step.
3

Add rolled oats, flax seeds and wholemeal rye flour to the liquid and mix.
4

Add the plain flour and the salt; knead for about 10 minutes with a dough mixer or a food processor until you have a smooth dough
5

Let the dough rise for about 20 minutes.
6

Put the dough on a floured surface and divide into 20 pieces. Roll into slightly flattened balls and place them on baking paper
7

Brush the balls with the plain unsweetened yoghurt
8

Leave the buns to rise for another 30 minutes.
9

Bake the buns at 250C / 480F for 10-12 minutes
10

Let cool on a wire rack.