Very fragrant buns with a rich walnut flavor will certainly cheer you up on a gloomy morning! Moreover, bread baked with your own hands will certainly bring only benefits to the body!
It is necessary
- For 12-16 rolls:
- - 260 ml of water;
- - 330 g rye flour;
- - 170 g of premium wheat flour;
- - 2 eggs;
- - 20 ml of olive oil;
- - 1 tsp salt;
- - 60 g of sugar;
- - 14 g dry yeast;
- - 160 g of walnuts;
- - 1 tsp kvass wort (preferably).
Instructions
Step 1
Sift both types of flour into a bowl and add dry yeast to them. In another bowl, beat eggs with water (you can warm it up a little), salt and sugar.
Step 2
Combine both mixtures and mix well. Add olive oil and mix thoroughly again. The dough will be sticky and heavy enough to knead, so I highly recommend using a mixer with a kneading attachment! If you still have to knead the dough with your hands, brush both them and the work surface with a little vegetable oil.
Step 3
Chop the nuts into coarse crumbs with a knife and add to the dough. At the same stage, add kvass wort, if you use it. Stir again and transfer to a greased container. Cover it with a slightly dampened towel and leave to rise in a warm place without drafts for 1-1.5 hours (it should double in size).
Step 4
We line the baking sheet with parchment. Preheat the oven to 220 degrees. Divide the matched dough into equal parts, approximately 80 g each, and form the future baking. We spread it on parchment and cover with a towel for re-lifting - this will take about half an hour.
Step 5
Dip the newly arrived buns with the top of their heads first in water and then in rye flour, make a cruciform incision on each with a very sharp knife or blade. Send to preheated to 220 degrees for 20 minutes.
