Recipe for rye buns without wheat flour. Rye buns

Ingredients

The recipe for rye buns includes yeast, but if desired, it is easy to do without it. For baking you will need the following ingredients:

wheat flour - 3 tbsp;
rye flour - 3 tbsp;
water - 0.5 l.;
powdered yeast - 1 tsp;
salt - 0.5 tsp;
butter - 50 g;
sugar - 1 tsp;
egg yolk;
sesame - 2 tbsp. l.;
cocoa powder - 1 tbsp. l.;
vegetable oil - 80 ml.

If you don’t have sesame, then pumpkin and sunflower seeds, flax seeds, poppy seeds, coriander, cumin, etc. will do.

Cooking steps

To enrich with oxygen, wheat flour must be sifted. Pour it into a large bowl, combine with yeast, you can add a little bran, cocoa powder, mix.
Pour 0.5 liters of heated water into a saucepan, measure out the required amount of salt and sugar, completely dissolve the bulk ingredients, add butter. Leave the mass for a certain period of time to cool to approximately +38 ° C, then sift the rye flour through a large sieve, add and combine with all the other ingredients, making the mass as homogeneous as possible.
Lightly flour the countertop. Knead the dough until elastic, beating it on the board.
Grease a large bowl with vegetable oil, place the dough, which is formed into a ball, and also grease with oil. Cover everything with film, making 2 small holes in it with a toothpick, and leave in a warm place for 1 hour. During this time the dough should rise.
When the volume of the dough has increased several times, knead it and wait another 30 minutes.
The finished dough is divided into equal parts, which are shaped into a ball, after which, pressing on both sides, the workpiece is made oval.
A little cold water is poured into a baking sheet, parchment paper is placed on top, which is greased with sunflower oil. The formed buns are spaced approximately 3 cm apart.
The top is brushed with beaten egg yolks and sprinkled with sesame seeds, other seeds or nuts. Leave for some time to proof.
After 15-20 minutes. The products are placed in the oven. At 180°, baking time will take no more than 25 minutes. Readiness is determined by using a toothpick. A delicious golden crust should form on top of the bun.

It is better to let the buns cool slightly before serving. You can eat it with sour cream, fermented baked milk, milk. For those who don't like to use yeast, you can replace it with soda. For these rye buns you will need kefir or another fermented milk product.

Add 1 teaspoon of soda to 200 g of kefir so that the acid extinguishes the soda.
Add 10 g of sugar and 1 tsp. salt, 20 ml sunflower oil, sifted rye and wheat flour.
Mix everything, make a soft dough, leave for half an hour, then form buns of any desired shape.
Place the products on a baking sheet greased with vegetable oil. Cover the surface of the buns with beaten chicken yolk and sprinkle with sesame seeds.
After a short proofing (about 20 minutes), place in an oven preheated to 180° and bake until ready.

If desired, it’s a good idea to add chopped onions to the dough. There are several nuances to improve the quality of baking:

Since rye flour has a coarser grind, the cells in the sieve should not be too small.
To enrich the product, making it even more healthy, you can grind oatmeal or add buckwheat or corn flour.
To prevent the dough from sticking while kneading, treat the countertop with sunflower oil and lubricate your palms.

By showing imagination, any housewife can prepare this pastry according to her own recipe.

Rye baked goods are very healthy, but the range of products in the store is very limited. Even if you can find delicious bread or buns in health food departments, their prices are not very affordable. Why not bake your own?

Simple yeast buns

These buns are suitable for burgers and as a base for complex sandwiches. To prepare you will need:

450 g rye flour and 350 g wheat flour;
15 g baker's yeast;
tsp salt;
25 g fine white sugar;
water;
95 ml sunflower oil;
tsp sesame seeds for sprinkling and yolk.

It is easier to work with the dough if you use two types of flour. Dissolve yeast and sugar in heated water (1/2 cup). Stir and give the yeast time to revive. Usually this is 10-20 minutes. Pour the mixture into a kneading container, add salt and butter, and gradually add flour. Water must be added as the dough is kneaded - it should become smooth, elastic and elastic. Cover the finished dough with a cotton towel and leave it warm for a couple of hours. After the allotted time, divide the dough into several equal parts, shape into a ball and place on a baking sheet. Leave to proof for 20-40 minutes. Beat the yolk with tsp. cold water and carefully grease each bun, sprinkle sesame seeds on top. The bread is ready for baking.

Yeast-free kefir buns

The basic recipe for rye buns without yeast includes kefir, but if desired, it can be replaced with fermented baked milk, yogurt, liquid sour cream, matsoni or ayran.

0.2 l kefir;
150 g of rye flour and 120 g of wheat flour 2 grades;
tsp baking powder;
30 ml sunflower oil;
20 g sugar;
a little salt;
1 egg.

Heat kefir to room temperature and mix with baking powder. Leave for 10-15 minutes, add salt, sugar and butter. Whisk until smooth. Rye flour is added first to the preparation. Depending on the liquid, wheat flour, which is added in parts, may require more or less kefir. The desired consistency of the dough is plastic and soft. Leave the resulting dough under a towel for 30-40 minutes, then divide into equal pieces. Brush the formed buns with beaten egg.

For taste, you can sprinkle with poppy seeds, flax seeds, cheese crumbles, garlic juice or chopped nuts.

Onion buns

To make these rye-wheat buns you will need:

1.5 cups wheat flour and 2 cups rye flour;
0.3 ml warm water;
tsp salt and concentrated yeast;
1 medium onion;
sugar - 1 tbsp;
65 ml vegetable oil.

Mix half the wheat flour with the yeast and sugar, carefully add water and mix the mixture with a whisk. Leave the resulting dough for 30-40 minutes. Peel the onion and cover with cold water for 10-15 minutes, finely chop and add along with salt and oil to the risen dough. Add all the remaining flour. Cover the dough with gauze or cotton cloth and leave for an hour.

Form buns from the finished dough, which should be left on a baking sheet to proof for a quarter of an hour before baking.

Mixed flour buns

Rye buns in the oven can be made from several types of flour. To do this you need to take:

1.5 glasses of water;
tsp salt;
1-1.5 tbsp. fine white sugar;
tsp dry concentrated yeast;
a glass of wheat flour, rye and whole grain;
45 ml olive oil;
for sprinkling sesame, flax, cheese, etc.

Preparation begins with dough: yeast, sugar and wheat flour are dissolved in water. In order for the yeast to come to life faster and ferment better, it is recommended to use warm water. Leave the mixture for 40-60 minutes. When the dough is ready, add butter and salt, then rye and whole grain flour. If the dough remains sticky, add rye flour. Leave the dough to proof for 1.5-2.5 hours.

Leave the formed buns on a baking sheet for 15-25 minutes, and sprinkle with cumin, sesame seeds or any additive before baking.

Quick buns

These fragrant and sweet buns will be a great addition to breakfast. To bake them, you need to prepare the following products:

Sour cream - 0.2 kg;
75 ml kefir;
A bag of baking powder;
A glass of rye and wheat flour;
Tbsp. Sahara;
50 ml olive oil;
20-30 g poppy seeds;
A little salt;
Vanillin.

Beat sour cream, kefir, vanillin and sugar with a whisk. Add butter, salt, baking powder and flour. Mix everything well. The finished dough is soft and sticks a little to your hands. Divide into several parts, each of which is shaped into a ball. Place on a baking sheet, sprinkle generously with poppy seeds. Allow to proof for 10-15 minutes before baking.

Austrian buns

The recipe for making rye buns takes a long time, but the result is a spicy and healthy bread. The calorie content of a rye bun is 130 kcal.

Rye flour - 0.3 kg, coarse rye flour - 60 g, wheat flour - 0.1 kg;

Water - 0.3 l;
Rye sourdough - 20 ml;
Liquid barley malt - 25 ml;
tsp salt;
Baker's yeast - 5 g;
Butter - 5 g.

Dissolve half the rye flour in half the volume of warm water and the entire starter and leave to ferment for 15-20 hours in a warm place. Dilute wholemeal flour in 50 ml of water. Place in the refrigerator for 10-12 hours. When the sourdough is ready, combine it with rye flour, malt, yeast and wheat flour. Beat with a mixer until smooth and homogeneous. Leave to rest for 30-35 minutes. Add salt, oil and fermented mixture of water and flour, mix well. Let the dough rest for about 40 minutes, knead and leave for another 60-80 minutes.

Preheat the oven and place a cast iron frying pan on the bottom shelf. Place the formed buns on a baking sheet and pour a little water into the pan. Start baking at 230°C, after 10 minutes lower the temperature to 190°C.

Rye buns - general principles of preparation

Rye buns are never baked only from dark flour. They always add first, highest or second grade wheat flour; in addition, bran may be present in the recipe, but in small quantities. You will also need liquid to knead the buns. It can be milk, water, kefir, diluted sour cream.

What else is put into the dough:

Salt, sugar;

Buns are not always prepared with yeast. They are often replaced with baking powder. The yeast dough will need time to rise. Rye flour has higher acidity than wheat flour. Therefore, it does not need to stand for a long time; it is enough for the dough to rise well once, then keep the buns on the baking sheet.

Before baking, the buns can be brushed with egg, just yolk or water. Often the products are sprinkled with sesame seeds and poppy seeds. Bran or nuts. For baking, a simple oven is usually used. Set the temperature to around 180 or 200 degrees. The time depends on the size of the buns.

Option 1: Classic rye buns recipe

If you like scones but are worried about the calories, try making a lighter version of this dish. In this recipe, wheat flour is mixed with rye flour. Thanks to this, the number of calories in one serving is almost halved.

Ingredients

Step-by-step recipe with photos and videos

Lately I can’t find bread that I like in stores and bakeries. That's why I bake it myself at home. Sometimes it’s bread, and sometimes it’s buns like this – portioned at once for easy serving.

Today I’m making bread rolls from rye flour with yeast. I also use wheat in making dough. As additives I take onions, sunflower seeds and thyme. They turn ordinary bread into a gourmet dish. Rye buns can be served for lunch with first and second courses, as well as for breakfast as sandwiches with butter, cheese, and vegetables. Hot buns that have not yet cooled down are delicious on their own. This amount of ingredients yields an average of 7-11 buns, depending on the size of the product you choose.

Sift rye and wheat flour into a bowl. Add yeast. Stir until smooth.

Cut the onion into small cubes.

Place in a frying pan with heated vegetable oil and fry until golden brown. You can add a little salt to the onion and add your favorite spices. I used thyme.

Dissolve salt and sugar in warm water. Make a well in the flour and pour in the liquid.

We begin to knead the dough with a spoon. Add fried onions and seeds.

We continue to knead with a spoon, after which we switch to manual kneading. Knead until smooth. The dough will be pliable and not sticky to your hands. Form a ball and leave in a bowl under a towel for 1 hour in a warm place.

During this time the dough has grown.

We knead it with our hands, divide it into equal parts and form buns.

Place the products on a baking sheet sprinkled with flour, make cross cuts, sprinkle with thyme and leave for another 15 minutes under a towel. Then put it in the oven, preheated to 180 degrees, and bake until done.

The rye buns are ready. Cool, remove from the baking sheet and serve. Bon appetit!

I suggest making buns from rye and wheat flour. Traditionally, buns are baked only from wheat flour, but if you deviate from this rule and add rye flour along with wheat flour when kneading the dough, you will get no less fluffy, but more healthy baked goods.

Since rye flour contains less gluten than wheat flour, the dough will stick to your hands when kneading it. If the household has a bread machine, the easiest way is to prepare the dough for rye-wheat buns in it. Minor difficulties may arise when forming buns, but they are easily overcome; you just need to dust the work surface of the table and your hands with flour.

For benefit, a mixture of sesame seeds and oatmeal is used as a topping for buns.

Option 5: Rye buns with cumin and bran

To successfully prepare rye baked goods, steam is sometimes needed. To get it, place an empty baking sheet on the bottom of the oven. When the stove has warmed up well, you need to place the pan with buns in the middle, and pour a mug of hot water into the bottom pan. After ten minutes, remove the steam pan.

Ingredients

Rye flour - 600 g;
Wheat and rye bran - 20 g each;
Butter - 60 g;
Wheat flour - 600 g;
Water - 440 ml;
Vegetable oil - 30 ml;
Dry yeast - 8 g;
Cocoa powder - 10 g;
Cumin - 20 g;
Brown sugar - 30 g;
Salt - 20 g.

Step by step recipe

Heat the water, but do not let it boil. Place a piece of butter and sugar into the liquid. Stir until the ingredients are completely dissolved. The mixture should cool to 38 degrees.

Pass the wheat flour through a sieve. Combine it with salt, cumin and dry yeast. Stir the resulting mixture. Add cocoa powder and bran.

When the water with butter and sugar has cooled, you need to pour it into a bowl with flour. Knead the resulting dough until it becomes completely homogeneous.

Sift the rye flour. Pour it into the dough five minutes after adding water.

Knead the dough thoroughly for 12 minutes. If necessary, add a little more warm water to it. The mixture should be soft and slightly stick to your hands. To prevent the dough from sticking so much, moisten your palms with water or vegetable oil.

Form the dough into a ball and grease it with oil. Place in a bowl, cover with cling film. Leave the workpiece warm for an hour. When the dough has risen, knead it and leave for another half hour.

Form the dough into round buns. Place them on a greased baking sheet.

Gently flatten each loaf. Brush them with water or beaten egg yolk. Make longitudinal cuts on the surface of the dough, sprinkle the buns with cumin. Let it stand under the film for another 25 minutes.

Bake the buns in a steam oven preheated to 240°. After 10 minutes, the temperature should be reduced to 180°. The baked goods will be ready in 20 minutes.

It is not necessary to sprinkle only cumin on baked goods. You can use any seeds, such as flax and sesame. Sweet rolls are sprinkled with powdered sugar and vanilla.

How to cook buns from rye and wheat flour in the oven

Place the finished dough on a floured work surface and beat it down with your hands.

Stretch the dough into a thick sausage shape.

Divide it into eight parts.

Use your hands to form each piece of dough into a log. This is done like this: one side of the bun is stretched, and its ends are gathered at the bottom of the bun with the help of your fingers and secured there.

Prepare the topping for the buns by pouring half the oatmeal and half the sesame seeds into a saucer. Oatmeal flakes are the most common ones, from which you need to cook porridge, but you can also use muesli.

Brush the surface of the buns with water and place the greased side into the mixture of oatmeal and sesame seeds.

Place the buns prepared in this way on a baking sheet covered with special baking paper, at a distance from each other.

Place in a warm place to proof for literally 10-15 minutes. It is convenient to leave the buns in the oven, set the temperature to 100 degrees for 2 minutes and do not open the door until the buns increase in size.

The buns need to be baked at 200 degrees for about 20-25 minutes. This is what the finished golden brown buns look like.

They need to be removed from the baking sheet and transferred to a bowl.

Buns made from rye and wheat flour are soft, fragrant due to the presence of honey in the dough, and incredibly tasty.

Soft buns with the unique aroma of rye bread. They turn out very fluffy and porous.

Option 2: Quick recipe for rye buns

You can significantly speed up the cooking time for buns if you knead the dough in a bread machine. But not everyone has this opportunity. In this case, a recipe for a quick kefir dough will come to the rescue.

Ingredients

Egg;
Soda - 5 g;
Kefir - 200 ml;
Flour - 100 g;
Coriander seeds, chili pepper.

How to quickly make rye buns

Heat a dry frying pan. Place coriander seeds on it. Stirring, fry them until a characteristic aroma appears.

Grind the coriander in a mortar along with chili powder and salt.

Preheat the oven to 180°. Pass the flour through a sieve and add salt. Combine it with soda and spices, ground in a mortar. It is better to use a whisk for mixing.

Break the egg into a bowl. Pour kefir there, warmed to room temperature. Beat the mixture for a couple of minutes, then add it to the bowl with the flour and spices.

When the batter reaches a uniform consistency, it can be poured into molds. If they are not made of silicone, you must first grease each mold with oil.

Place the molds with the dough on a baking sheet. Bake the buns for half an hour. To make it easier to remove from the mold, let the products cool.

You can add not only coriander seeds to the dough, but also dried spices. Don't be afraid to experiment with different herbs and spices.