Bread rolls with oatmeal and malt (Samboussa maker by Princess)

[Small changes - additions to date:]

Bread rolls with oatmeal and malt (Samboussa maker by Princess)

Category: Yeast bread

Ingredients
Hercules flakes (or a mixture of cereal flakes)	105 g
Rye fermented malt	2 tbsp. l.
Water (boiling water)	270 g
Semolina (or rye flour)	50 g
Yeast	1.5 tsp.
Whey (or diluted kefir / acidified water)	200 g
Honey	1 tsp (with a slide)
Sugar	1 tsp (with a slide)
Flour 1c	550 g
Salt	1.5 tsp.
Butter (softened)	25-30 g
Sunflower seeds, peeled	optional

Cooking method

• Pour oat / cereal flakes into the HP bowl, add malt and pour boiling water. Leave to swell for 30-40 minutes and cool until warm.
• Add whey warmed to warm, honey, sugar, yeast, semolina. Knead in HP for a couple of minutes, add salt, drain oil, flour. Knead on the "dough" program for 15-20 minutes. After that, you can turn off the HP and let the test run in a closed HP for 1.5 hours. The dough is ready, but it will be even better if you subject it to additional fermentation in the cold. To do this, transfer to a greased container, straighten it, fold the dough in an envelope, turn it over and put it in the refrigerator for 12-24 hours.
• Before baking, remove the container from the cold, lightly sit up the risen dough (you don't need to crush it too much) and separate half for cutting. The other half, if you do not plan to bake immediately, can be returned to the refrigerator.
• Cut the cold dough into 24-25 g pieces (it is better to do this on a silicone mat). Warm up the samushnitsu until warm - (about 15-20 seconds). Prepare a flat plate of seeds. Before laying out, dip the pieces of dough with one side in the seeds and put the seeds out in the holes.
• I do not lubricate the wells additionally.
• Proofing: 20-25 minutes in a closed device. Baking: 12 min + 5 min on off samosushnitsa
• 

The dish is designed for

2 bookmarks

Cooking program:

Samboussa maker

Note

These mini breads are inspired by the following recipe:

Dough patties with oatmeal and rye flour (Linadoc)

I have already shown the option without malt and honey here
I think this is not the final version, but I really liked it! It tastes like Swedish bread with seeds from the Bread House, only those are soft, but here is a delicious soft-crisp crust! For more similarity, you can add flax and pumpkin seeds to the dough.

Small changes - additions to date:
1. Slightly increased the amount of sugar - now I put 2 full teaspoons and 1 teaspoon of honey.
2. I measure out pieces of dough at 26-27 g. Proofing for 30 minutes in a warm, latch-closed samushnitsa.
3. The dough stands perfectly in the refrigerator for 40 hours. Since the recipe is designed for two bookmarks, I usually bake half a portion every other day.

[Yulia]

Yulia, as it is good that I made a separate recipe, in the bookmarks not to lose, but in the subject ... look ... Thank you.

[Yuliya K]

Yuliya K, Julia, great triangles turned out, they look very appetizing!

[Yulia]

Yulia, I liked the recipe, and if there is no samosushnitsa, then you can bake in the form of small buns on a baking sheet in the oven, and you can also replace sunflower seeds with flaxseeds or sesame seeds, or maybe cumin is better? Well, I fell asleep with questions, I'm sorry

[Julia]

Julia! Delicious buns !!!!
Such beauty !!!
I stole the recipe! It will definitely come in handy!

Question ... are Hercules flakes long-lasting?

[Ilmira]

Ilmira, thanks for stopping by! Yes, I also thought that the recipe was more convenient!
Alla, Thank you!
Tatyana, yes, of course you can also in the oven in the form of bread or separate buns! And you can have any seeds, not only outside, but also in the dough itself! Only it is better to bake in the oven with steam first, and Lina advises in her recipe. In a similar device, enough steam is obtained.
Svetlana, Thank you! Yeah, Hercules is better than usual, but you can also boil flakes for 5 minutes, which are not too small.

[Yulia]

Yulia, Thanks for clarifying

[Yulyashik]

Yulyashikwhat wonderful buns!
So plump, they are like soft pads!
Lyulyashik, thanks!
I don’t have any samsushnitsy, but I have a bunch of other things. Let's cook.
Thank you, Yulenka!

[Ritulchik]

Ritulchik, thanks for your attention to the recipe! I think that it is quite possible to bake in pizza makers! It's just faster in the Samsushnitsa! And it turns out a very cool bread crust!

[Yuliya K]

Yuliya K, very attractive buns !!! Super simple, I use it!

[Rada-dms]

Rada-dms, Olya, thanks for your attention to the recipe!

[Yulia]

Yulia, delicious buns Shomyachila with kefirchik

[Albina]

Albina, Thank you! We liked them very much!

[Julia]

Juliawhat cool buns! And I would have them like donuts to borscht ... I have no Samsushnitsa: oddly enough, I abstained). Do you think it's better in it than in the oven? Delicate crisp - is it thanks to her?

And again I recognized your recipe from the photo))

[Inna]

Inna, thanks for stopping by! You know, I liked baking breads in the sushnitsa so much that I don't even know when I will now try similar buns or flat cakes in the oven to compare! I like that it is very fast in the Samsushnitsa and such funny plump triangles at the exit! And yes, it seems to me that such a crust is obtained precisely because of a decent amount of steam in the first minutes of baking. And according to its intended purpose, the device itself at first disappointed me a little - in my opinion, samsushki and other pies are easier in the oven .. Yes, and the whole device is too dirty, I really did not like this moment .. But with bread products is a completely different matter!

I myself look at my recipe photos and think that they are all so the same!

[Yuliya K]

Yuliya K, Yulenka, on your tip, I tried recipe dough in Smuglyanochka Linadoc:

Your next buns. Necessarily with malt. Only pumpkin seeds will be.

Allochka, I'm glad that I liked this dough from Lina! I hope you enjoy my version of the bread rolls too!

Here she is with malt, as ordered
Testochko:


At the start of cooking. Dough 24g per cell:

She defended 50 '. 12 'baking and ...:

And so:


And from HP with seeds on top and inside:



What delicious food! Dummy with poppy seeds

AAAA !!! Allochka, what a beauty !!! Looks very cool with pumpkin seeds! And what cute loaves came out! Thanks for the detailed photo report !! Glad I liked it and it was delicious !!!

[Yuliya K]

Yuliya K, Yulia,

[Julia]

Julia, I have a big thank you and a report on bread.
The first time I baked in a samssushnitsa strictly according to the recipe. It turned out very tasty, despite the fact that I forgot to roll the seeds (in the photo one sushka has already passed the tasting).

The second time I baked breads without standing in the refrigerator. We also really liked this option. These are two wonderful loaves:

[Lenochka]

Lenochka, sooo wonderful bread - both triangles and loaves !! Excellent cutter! Glad you liked! Thanks for the photo report!