Find recipes from the World's Cookbook - Wocobook
print favorite

Coarse buns with fennel

Bread, buns & biscuits
Cook time: 0 min.
Servings: 8 pcs

Ingredients for Coarse buns with fennel

optional1 egg
Seeds of the Virgin in the green or poppy seeds
0.5dlCooking oil
100gCoarse grains
100gRye flour
150gWheat flour
2dlBoiling water
3gFennel seeds

Instructions for Coarse buns with fennel

To prepare the Coarse buns with fennel recipe, please follow these instructions:

The kernels are soaked in boiling water for approx. ½ hour.
Add oil, yeast and sugar and stir it until the yeast is dissolved.
Flour and grit are mixed with salt and poured into the pulp.
If you want to use an egg, add it at the same time.
If the texture is correct, the dough sticks just right, but rather too wet than too dry.
Let the dough raise under a damp cloth for at least 1 hour, but more.
Eel the dough easily and roll buns a little less than you want them done.
Allow the balls to rise for half an hour under the damp cloth.
The balls are brushed with water and then sprinkled with, for example. Seeds from Virgo in the green, or you can use birch or alm. oatmeal flakes.
Bake in a 200 gr. Hot oven for 12-16 minutes.
Take out the oven and let them cool on a grill.

The balls can be stored in a freezer bag as you puncture a few places with a pinch. This keeps the balls healthy for 3-4 days. Bread can be made right after the imagination, but as a rule, 2/3 of the flour should be fine flour.