Delicious and easy-to-make recipe for Nordic rye buns. These rye buns are a perfect and healthy alternative to white toast bread. Great for breakfast and lunch.
Keyword: Healthy food, Nordic food, Rye
Servings: 15rye buns
50gfresh yeast(2 oz)
6dlwater, lukewarm(2 1/2 cups)
125gsunflower seeds(4 1/2 oz)
100gflax seeds(3 1/2 oz)
400gcracked rye kernels(14 oz)
200gwhole-wheat flour(7 oz)
750grye flour(1 2/3 lb)
1literyogurt, natural(4 1/5 cups)
150gall-purpose flour(5 1/2 oz)
In a large bowl, pour in lukewarm water and dissolve the fresh yeast. If you are using dry yeast, add this in the step with the flour.
Add yogurt and the different types of seeds. Mix well.
Add salt and all types of flour. Use a large spoon to mix/knead everything into a nice and sticky rye dough.
Cover the dough with a clean dishtowel or plastic wrap. Set aside and let the dough rise for one hour.
Use two tablespoons to make rye buns and place them on a parchment paper covered oven plate.
Set aside and let the buns rise for another 30 minutes.
Brush the buns with water and sprinkle them with sunflower or pumpkin seeds.
Bake them in a 160 C (320 F) preheated oven for about 30 minutes. The baking time is depended on the size of your buns. Check them regularly so they do not overbake. The center should be soft and chewy.
Let your freshly baked rye buns cool off before you make yourself a nice and healthy rye bun sandwich.