Composition / ingredients
Step-by-step cooking
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Lightly heat kefir or water,dissolve yeast,add 50 g flour,ok stir and leave for 15 minutes.
Mix flax and sesame seeds, then divide them into 2 parts.
Mix the remaining flour with kefir, add salt, vinegar and vegetable oil, then sourdough and half of the seeds.
After kneading, we will get a soft and elastic dough.We leave it to approach for 50 minutes, then we grind it again and divide it into 9 parts.
Leave to rest for 5-7 minutes, form oval-shaped buns.
Sprinkle the buns lightly with water and dip them into the seed mixture.
Cover the baking sheet with baking paper, lay out the buns, cover and leave for proofing for 30 minutes.
Preheat the oven to 230 degrees, put a bowl of hot water down.Bake the buns with steam for 10 minutes, then reduce the temperature to 180 degrees and bake for another 20-25 minutes. We put the finished buns on the grill.
Caloric content of the products possible in the composition of the dish
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Kefir fat - 62 kcal/100g
- Kefir of 1% fat content - 38 kcal/100g
- Low-fat kefir - 30 kcal/100g
- Kefir "doctor beefy" 1,8% fat content - 45 kcal/100g
- Kefir 2.5% fat content - 53 kcal/100g
- Wine vinegar (3%) - 9 kcal/100g
- Vinegar 9% - 11 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Apple vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Vegetable oil - 873 kcal/100g
- Dried whole sesame seeds - 563 kcal/100g
- Shelled sesame seed - 582 kcal/100g
- Salt - 0 kcal/100g
- Wheat flour - 325 kcal/100g
- Flax Seeds - 534 kcal/100g
- Whole wheat flour - 298 kcal/100g
- Fresh yeast - 109 kcal/100g
