Rye buns
Presentation
These rustic and fragrant rye sandwiches are typical of the mountains of northern Italy. Very simple to prepare, they don't need folds or long preparations. Crispy outside and soft inside, eat them warm with salami, cheese and a good glass of wine.
Ingredients:
- 350g of rye flour
- 150g of wheat flour
- 20g of brewer's yeast
- 480g of water
- 5g of sugar
- 5g of salt
- 10g of cumin
- wheat flour to taste
Preparation:
1 Dissolve the brewer's yeast in warm water together with the sugar. With your fingers, chop the yeast so that it dissolves faster and let it rest for a few minutes. In the meantime, 2 the rye flour, the soft wheat flour and the cumin in a bowl. When you have mixed the flours, pour the water with the yeast 3 into the bowl and mix with a wooden spoon for about a minute.
4 Add the salt to the mixture and mix everything well, stirring for another 30 seconds. At this point let the dough rise covered with a cloth for about two hours. 5 After two hours, turn the bowl upside down on a floured surface to drop the dough, sprinkle some flour on top as well and cut into portions of about 100 grams. 6 Shape your buns without squashing them too much.
7 Let the rolls rise for about 20 minutes covered with a tea towel. 8 At this point, transfer the sandwiches onto a baking tray covered with baking paper and bake them for 20 minutes at 250°C in a preheated static oven. 9 Finally, take the rolls out of the oven and let them cool for about 20 minutes.
Advise
- To better divide the loaf into sandwiches, sprinkle the pastry board generously with flour and with the help of a spatula shape the sides of the loaf to give it a square shape. At this point make two horizontal and two vertical grooves so as to divide it into 9 more or less equal sandwiches.
- You can already leave the rolls to rise on the baking paper to avoid the risk of ruining the leavening when you transfer them with the spatula.
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