Bread rolls with spices for different tastes (2 cooking options) oven

Category: Sourdough bread
Bread rolls with spices for different tastes (2 cooking options) oven

Ingredients

Leaven:
100% maternal rye sourdough (stored in the refrigerator) 15 gr.
Kvass with sourdough or yeast (I have basil) 50 gr.
Peeled rye flour 50 gr.
Dough:
Whole sourdough
Flour 1 / s 240 g. + For dusting 40-50 g.
Flaxseed flour 20 gr.
Yeast SAF-Instant 2 gr.
Rye bran 15 gr.
Filtered water 200 gr. + 1 tbsp. l.
Dry red malt 1 tsp with a slide
Honey 1 tsp with a slide
Coarse sea salt 0.5 tsp with a slide
Linseed oil 1 tbsp. l.
Aromatic vegetable oil Art. l. + for hand and table lubrication
Spice: fennel seeds
Coriander
Caraway
Flax-seed

Cooking method

  • The first option is cold dough:
  • Sourdough activation:
  • We do it in the morning. Dilute the mother's leaven from the refrigerator with kvass (I also did it on Basil kvass and on Oat kvass... The result is equally good.). Mix well and sift the flour there. Stir until smooth. Tighten with plastic wrap and leave on the table for 10-12 hours. The leaven did not become a liquid dough, but it swelled very much, loosened up and was covered with hummocks and pits.
  • Dough kneading:
  • Did it late at night. I mixed it with a hook in the combine, but since there is not enough dough for my so much dough, he just scattered it around the edges. I had to dump it on the table and knead it myself. The gingerbread man is dense, slightly smeared.
  • All the leaven is poured into the bowl. Dilute with water (200 gr.), Add malt - dissolve well. Sift all the flour into a bowl with the diluted leaven. Pour yeast on top of flour and rub with flour with fingers. Start mixing at low speed. After 2 minutes add honey. Knead for another 2 minutes. Then salt, diluted in a tablespoon of water. Knead well for another 5 minutes. Put the dough on a greased (linseed and aromatic vegetable) table, roll up with greased hands. Round the gingerbread man and place in a greased bowl. Pack in a bag and refrigerate overnight.
  • In the morning, take out the dough and leave it on the table for 1 hour to warm. The dough has grown 2.5-3 times
  • Second option:
  • Starter activation:
  • Prepare the starter culture in the same way as in the first option. Cover the sourdough with a foil and leave on the table until it becomes active - an increase in size by about two and a half times, friability and the appearance of bumps-holes. It took me all night at room temperature.
  • Dough kneading:
  • Knead identically to the first option. After kneading, round the dough and send it to rise for 2-3 hours at a temperature of 30 degrees until it increases in volume by 2.5-3 times. I kept it in the oven with the light on.
  • Lifting, forming and proofing
  • Put a well-fitting kolobok on a greased table. Fold twice. Cover with a bag and let stand for 90 minutes. Get it. Dust the table with flour. Fold the dough carefully twice. Cover with a bowl for 15 minutes. Weigh and divide into 4 parts. Dust well with flour. Round the buns and place with the seam down. Sprinkle the top well with water. Sprinkle each with a different spice. Sprinkle one with flaxseed. On the second, a little caraway pounded in the hands and some whole cumin. Sprinkle the third with coriander. And the fourth with fennel seeds. Gently drown the seeds in a bun by hand. And you can make a mix of spices, it's also interesting. Place the buns on a baking sheet, or better in bowls greased with non-stick grease - the best shape for them. Cover and let stand for another 60 minutes at 30 degrees.If you need a thin crust, then drizzle before baking.
  • .
  • Heat the oven to 230 degrees. Baking for 10 minutes. And then another 10 minutes at 180 degrees.

The dish is designed for

4-5 pieces, 170-200 gr.

Cooking program:

oven

Note

Bread rolls with spices for different tastes (2 cooking options) oven
Very fragrant bread buns! I advise. I liked the first way more. And pastries in bowls -
Interesting, but practically not sour

Premier
Well, Tumanchik, well, it gives! She also manages to bake rolls. Yes, in different ways. I hope you won't have to put THEM in the freezer!
Kara
I'm lying around Mother, tell me honestly how many hours do you have in a day? Well, when do you have time for all this, eh?

And take me to your place, I will be the youngest I can tidy up, and wash the dishes, and eaAA ... I also embroider with a cross ...
lettohka ttt
The buns are awesome !!! And you crumble m m m m ...... Irisha, and when do you have time for everything ?? Here is a clever girl !!!! :-)
Nikusya
Fogged down, are yours still going through the door? Or are you already carrying sweets to their bedroom? Look, and then the competition will end, but they are used to .... what to do? You are just a clever, I admire your energy! Go boy
I dragged the rolls into the bookmarks .... Soon the Chief will trample me because of the clogged bins.
Tumanchik
Quote: Premier
I hope you don't have to put THEM in the freezer!
Olya was amused! No, while I'm working with wheels! And soon the eldest son will come for the holidays. Already scribbling applications!
Quote: Kara
I'm lying around Mother, tell me honestly how many hours do you have in a day?
Irish, thanks! I can't say for sure, but 24 more would definitely not hurt!
Quote: lettohka ttt
The buns are awesome !!! And the crumb m m m m ...
Thanks Natashik! I baked them three times - I liked them very much!
Quote: Nikusya
Foggy, are yours still going through the door? Or are you already carrying sweets to their bedroom?
I told those: they used to be just a lot ate gulped, and now they eat culturally thematically! We now have an eternal HEAT!
Quote: Nikusya
Go boy
oh, I'm rather flying to you
kolobok123
Irish well, here again you came up with a new one, and I still haven't mastered the old recipes !!!!!
Tumanchik
Quote: kolobok123

Irish well, here again you came up with a new one, and I still haven't mastered the old recipes !!!!!
Natasha, do you use my recipes? And now I bake these rolls with bread in the cartoon, which you dragged me, my poor fellow. I learned to bake sourdough bread in it. So thank you dear !!!
Lorrys
Irisha, what if you bake with bread instead of rolls? And by leaps and bounds - I somehow did not make friends with the leaven ...
Tumanchik
Quote: Lorrys

Irisha, what if you bake with bread instead of rolls? And by leaps and bounds - I somehow did not make friends with the leaven ...
Larissa, I'm sorry I missed it like that ... You can, of course, with bread. About yeast. I take 300 gr. flour about 1 tsp. yeast without a slide. The starter culture of 100% moisture should be decomposed into flour / water and this proportion should be subtracted from the norm. Here sourdoughs 15 gr. plus kvass. ... Better to make from 60 grams of rye flour, 60 grams of water and 1-1.5 grams of yeast dough. Bring to condition. Only not quite it will be. The whole class is precisely in the use of kvass. But it will be interesting both ways. Have you already baked or are you just kneading my brains?

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