Description
Today's flight of fancy led me to making such mouthwatering here, very useful rolls. An airy, light brioche are very harmonious fit to many dishes, and sunflower seeds and crunched in your mouth. To me these buns very much. For a long time not stale. Try, help yourself, please share your opinion.
Ingredients
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Pearl barley
1 стак.
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Rye flour
2 стак.
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Flour
-
Water
200 мл
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Yeast
1 ч. л.
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Spinach
150 г
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Olive oil
-
Seeds
100 г
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Salt
1 ч. л.
Cooking
Barley barley from TM "Mistral"pre-boil in salted water, according to the instructions on the package. In warm water dissolve the yeast ( my yeast is directly added to the flour and knead). Add a Cup of cooked pearl barley, stir.
Pour a glass of rye flour, stir.
Pour a glass of flour, stir again. Spinach quickly defrost in the microwave and add to the flour weight, salt.
Add a glass of rye and wheat flour and knead the dough. Much to score flour is not necessary. The dough should slightly stick to the hands.
To cut the dough into equal rolls about 60gr., oiling your hands with olive oil.
In a bowl pour sunflower seeds. Each muffin to dip in the seeds and just press down to seeds better kept.
Sent buns in the oven for 1.5 hours at a temperature of 40 gr. for lifting. As soon as the rolls will increase in volume, bake at 180 gr. 20-25 minutes.
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