Rye buns with seeds
6 servings
45 minutes
Rye rolls with seeds are a delicious and nutritious dish that embodies the traditions of Russian cuisine. Their history begins in village baking, where rye flour and kefir were used to create simple yet hearty products. The rolls have a rich, slightly nutty flavor thanks to the rye flour and sunflower seeds. Sesame adds extra texture and a light crunchiness. They are perfect for breakfast or as an addition to soups or salads. Kefir makes them soft inside, while the baked crust adds appeal. Easy to prepare and healthy, they are an excellent choice for health food lovers.
1
We mix both types of flour with oatmeal and add baking soda.
- Flaxseed (linseed) flour: 25 g
- Rye flour: 50 g
- Rolled oats: 50 g
- Baking soda: 0.5 teaspoon
2
Pour in the kefir and mix well, adding salt to taste.
- Kefir: 200 ml
- Salt: to taste
3
Add the cleaned seeds and mix well again.
- Sunflower seeds: 50 g
4
With wet hands, we form small rolls, sprinkle sesame on top, and place them on a baking sheet lined with foil (greased with olive oil).
- Sesame seeds: 20 g
- Olive oil: 1 teaspoon
5
Bake in a preheated oven at 180° for about 30 minutes (check for doneness with a dry toothpick).
