Rye buns "Light"

Rye buns "Light"

Category: Yeast bread

Ingredients
output - 5 pieces
Fresh yeast	9 g
Kvass wort	20 g
Buttermilk (liquid kefir)	150 ml
Water to the level	250 ml
Molasses (honey)	0.5 table. spoons
Salt	incomplete tea. the spoon
Vegetable oil	1 table. the spoon
Rye flour	200 g
Corn flour	20 g
Wheat flour	50 g
Cumin or coriander for sprinkling

Cooking method

• For a long time I fought over a recipe for rye buns that would satisfy me. And now, finally, it worked. Airy, tasty, not capricious in cooking!
  
• Stir the kvass wort in a warm liquid (wort + buttermilk + water = 250 ml), add the remaining ingredients and knead the dough (knead with a spatula in a bowl). Cover the bowl with the dough and put in a warm place until doubled. Stir the dough that has come up, put it in the molds with a spoon.
  
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• Smooth out the dough with hands soaked in warm water. Sprinkle with caraway seeds or coriander, sprinkle generously with water and leave to separate until doubled. Bake in an oven preheated to T 200 ° (convection 180 °) until tender.
  
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• P.S. Instead of buttermilk, kefir, whey or potato broth are perfect. You don't need to add corn flour.
  
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Sеrn, and flour is not enough, what kind of dough is obtained in consistency.

[Stеrn]

Stеrn, And what can replace the leavened wort?

[tanya1962]

Sеrn, and flour is not enough, what kind of dough is obtained in consistency.

tanya1962, flour is not enough. The dough is a smear with a smear, that's why I wielded a spoon. This is the whole "trick".

Stеrn, And what can replace the leavened wort?

vitalinkaif there is no wort, replace the water with dark kvass or beer.

[Stеrn]

Stеrn,
I'm with a report. I can't upload a photo today (the Internet is constantly falling off), so I'll tell you in words. Of course it was too lazy to make buns. And I did not know what molds to adapt for them. Made in one large glass bowl.

There was no rye flour in the required quantity, so I made a 20g dough. kvass wort, 80ml. warm whey, 0.5 tbsp. spoons of sugar box, 70g. rye flour. It stood for about three hours. Then everything is according to the recipe. Then kneading, proofing, in a mold and baking. Beauty did not work. Everything seemed to have risen well, but the roof remained flat. And after baking too.

But that's not the point. Bread was baked for the "summit" - the husband came from a business trip. He does not understand these subtleties - "the roof is even, it has not risen, it has stalled". For him, the main thing is taste. Said - a masterpiece!

I also really liked it. Therefore, I would like to work out this recipe to perfection. I wanted to ask why the roof didn't go up - is the dough overstayed or not? Or maybe there is a lot of yeast? Or the dough shouldn't have been done. Or do you have to make buns ?? In fact, I don’t bake rye with malt (well, my body doesn’t accept malt). And I did it on wort for the first time. But here the result was very impressive. The taste is really "light". I will definitely do it again. You just need to understand what the mistake is.

Well, everything is as usual with us!
We do not leave the recipe "stone unturned", and then ask the stunned author why beautiful bread did not work out!

I will try to answer all the same.
This dough is quite unusual and I called it light for a reason. It comes up very quickly, as a small amount of flour uses a lot of yeast.
Dough is clearly useless here. My dough literally "took off" both during the rise and during the proofing.
Apparently (let's take into account that there was less rye flour than in the recipe), the dough really stopped.
Actually, you've got your own delicious bread!
Try using less yeast next time.

I am also going to bake bread with this recipe in the near future. Then we will exchange impressions.

I baked buns according to your recipe today. They went up well, both in uniform and in a bowl, but ... in the oven they were "blown away". Slightly rose during baking, stand cool in the form - could not get it out of there. Form teflon for muffins. I have not yet appreciated the taste. Did you do something wrong? ... Are your molds made of foil? So it seemed in the photo. So it's not a matter of form, but of inept handles.

[strawberry]

strawberryit looks like the buns are overstayed in the proofer.

Mine are made of foil, and inside is baking paper.

I used the same recipe to bake bread and took many detailed photos.
See if it will come in handy for you.

Rye-wheat bread "Light" (master class)

Stеrn! Thanks for the answer. These are the results: Really light, tasty. I will try again. I read about bread, but since this is the first experience of bread in the oven, and even more so rye, I was simply afraid to start with it. And the master class is great, like everything that you do. Thank you.

[Sternushka]

Sternushka
Please tell me, does the dough rise a lot in the oven? Otherwise I won't figure out how much test pile up put into molds ... about 1/3 or more?

[Tiny]

Tiny, fill almost to the top. They rise, of course, but not so much.

[Sternushka]

Sternushka
Thank you dear ! Already filled and performed, in the sense of baked ... Baked with dry yeast, put 2 tsp on a double portion of dough. from HP "under the knife", but the rolls flooded as if I poured them (yeast) twice as much! For 20 minutes of raising, the buns grew 2.5 times ... but I’m a "panama" (you know), I wouldn’t put them in the oven, I decided to give them another 10 minutes to grow up (although I saw that they had enough, but I it was necessary to wash the dishes)) ... as a result, the buns were slightly stuck and the lids fell through, but not all of the buns were stuck together in the last place with hats ... in general, enough to say nothing, I show the result:



Sternushka
Well, fick with them, with the caps that have failed, the main thing is that my taste was astonishing, they said that the buns were sooo tasty !!! Honey, thank you, I love you, you know ...