Rye flour buns

Great rye buns for breakfast.

Preparation time 15 minutes .. Rising 30 minutes


  • 100 g rye flour
  • 50 g bread flour
  • 90 g cold water
  • 10 g fresh yeast
  • 3 g butter
  • 3 g salt
  • 1/2 hand full of raisins


  • 150 g rye flour
  • 100 g bread flour
  • 50 g grano duro flour
  • 180 g cold water
  • 18 g fresh yeast
  • 5 g butter
  • 5 g salt
  • 2 hands full of raisins


  • 300 g rye flour
  • 200 g bread flour
  • 100 g grano duro flour
  • 360 g cold water
  • 36 g fresh yeast
  • 10 g butter
  • 10 g salt
  • 2,5 hands full of raisins


Put the flour with a dimple on the worksheet or in a bowl. Dissolve the yeast and the preparation agent in the cold liquid and pour it into the well.

Lay on the side of the dimple salt and butter. Mix about one-third of the flower with the liquid. Add the salt and mix the flour meanwhile further by moisture.

Add the butter and flour with all the moisture mixes.

Knead the dough and subsequently by making a rubbing motion.
Knead until the dough comes off the hands and the work surface. Add flour while kneading no more! The dough should be firm enough to knead. Knead until a homogeneous paste.

Shape the dough when it is finished into a ball and let the dough rise at room temperature for 30 minutes, between two fabrics with plastic wrap on it.

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