Multigrain Buns "Healthy Breakfast" - A Step-by-step Recipe With A Photo

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Video: Multigrain Buns "Healthy Breakfast" - A Step-by-step Recipe With A Photo

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Multigrain Buns "Healthy Breakfast" - A Step-by-step Recipe With A Photo
Multigrain Buns "Healthy Breakfast" - A Step-by-step Recipe With A Photo
Anonim

Now there is so much flour from various cereals on sale - just eyes run up! And I want to try everything! For example, these buns are made from flaxseed flour, rye and whole grain flour, and even quinoa. Fragrant and useful!

Cooking description:

I use a bread maker to make yeast dough. Of course, you can also knead this dough by hand, in a safe way with two rises.

The addition of rye fermented malt will give the buns a beautiful dark color, and the addition of flax seeds will add flavor. The end result is rough, brutal buns with a firm but soft crumb that make a great addition to breakfast or the basis of a healthy dinner sandwich.

The main thing is the presence of different flour and a good mood!

Purpose: For breakfast

Main ingredient: Dough / Yeast dough

Dish: Baking / Buns

Ingredients:

  • water - 150 Milliliters
  • serum - 150 Milliliters
  • egg - 1 Piece
  • honey - 1 Art. the spoon
  • salt - 1 teaspoon
  • vegetable oil - 4 Art. spoons
  • wheat flour 1 grade - 1.5 Cups (the volume of a glass here and hereinafter is 250 ml)
  • flaxseed flour - 1/2 Cup
  • wholemeal flour - 1/2 Cup
  • rye flour - 1 Glass
  • quinoa - 1/2 cup
  • flax seeds - 1/2 Cup
  • malt - 2 Art. spoons (fermented rye)
  • dry yeast - 2 Teaspoons

Number of Servings: 14

How to cook "Healthy breakfast"

Rinse the quinoa well, add boiling water and let cool. Drain through a sieve and use in buns. Place food in the bread maker's bucket according to the instructions for your model. I first put in the liquid ones: a mixture of water and whey, an egg and vegetable oil. Add honey, salt, malt and stir. Then I pour in the sifted mixture of different flours, add the prepared quinoa and flax seeds. I put yeast on top. I turn on the dough. Then I let the dough rise until the volume doubles and turn on the kneading again. I let the dough come up to the edges of the bucket. I cut the dough into pieces the size of a medium apple. I roll it into balls, put it on a sheet covered with a baking mat, and make a couple of notches on each bun. I cover it with cling film and let it be doubled. I grease the buns with sweetened water and sprinkle a little flour on top.

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