Rye-wheat buns "Mini"

Rye-wheat buns "Mini"

Category: Yeast bread

Ingredients
Wheat flour	100 g
Rye flour	300 g
Water	300 ml
Salt	1 tsp
Sugar	1 tbsp. l.
Dry yeast Zakvask "Extra-r"	2 tsp
Ferment "Extra-r"	1 tbsp. l.

Cooking method

• Knead rye bread in a bread maker in dough mode.
  
• Divide the finished dough into several small pieces. Roll a ball out of each, shape into a loaf and place on a baking sheet.
  
• Cover and let the dough rise again.
  
• Make notches on the buns and put in an oven preheated to 200C for 20 minutes
  

Note

very tasty with milk

Don't need oil at all? Can lubricate with what? Oh, are they sprinkled with something? Or not....

Viki, this is flour, because the dough is very sticky and difficult to work

[GruSha,]

GruSha,

Well, I put it in the oven on a pizza stone. I'm waiting.
Took it, as in your recipe,
300 g peeled rye flour,
100 g wheat (special falconer) - sifted flour
1 tsp salt
1 tbsp. l. Extra-R

8 g pressed yeast
2 tbsp. l. with top of rye kefir sourdough
1 tbsp. l. molasses
270 g of water

- dissolved molasses and yeast in warm water, added sourdough and left for 10 minutes, then added to cotton

2 tbsp. l. oat bran
2 tbsp. l. rye bran
panifarin 2 tsp

pecans
dried fruits: cherry, slices: apple, pear, dried apricots, prunes

I kneaded the dough in the whole-grain mode with heating for 1 batch, then 1 batch again and at the end added nuts with dried fruits.

She took out the paddle and left the dough in the bread maker to rise for 45 minutes on the heating (continuation of the program).

She formed 6 bars - she smoothed each piece of tesa on a sprinkled board in a rectangle, folded along the length of the edge to the center, then the resulting strip in half, formed a bar.
After proofing 45 min. I made 3 cuts with scissors with a corner, put them on baking paper on a heated stone. Below the stone, I put a baking sheet with a little water.

Baking 15 min. at 240 degrees, during this time the water evaporated.
Then 30 minutes. at 220.
Unfortunately, 20 min. I didn’t succeed in baking - the temperature probe showed 80 degrees instead of 95 degrees for ready-made bread.

Now I'm bothering ...

[Alexandra]

Alexandra
what are your delicious buns
And this timer I thought only for meat

[GruSha,]

GruSha,

Thanks, the buns really worked out. Thanks to the steam humidification, they have a very crispy crust, and the inside is full of fruits and: :) tails

This is actually a core temperature probe, not a timer.

Exactly, it's for meat. But nothing prevents you from using it to check the readiness of bread.

I spotted the idea on the American site Breadtopia. There, all sourdough bread is kneaded by hand without a long kneading, and baked in the oven in a ceramic dish with a lid.
And the readiness is checked by a thermoschkp, though a slightly different design.

The temperature of fully cooked bread ranges from 94 to 96 degrees.
If it is lower, the bread is not baked and must be baked.

So I bought what I found - a meat thermometer. Perfect fit. And it helps a lot.