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Rolls wheat-rye bran, "Continuous use"

Rolls wheat-rye bran, "Continuous use"

Well, at the end of the week has in store for You recipe favorite in my family muffins that are baked instead of bread. The recipe was born through trial and error, propose an option, which is like my favorite and family.

Cooking time 40 minutes Number of servings8

Ingredients for Rolls wheat-rye bran, "Continuous use"

Step-by-step instruction of cooking Rolls wheat-rye bran, "Continuous use"

Step 1

Pour in a pretty big bowl of whey (or yogurt) and put oatmeal, bran and flax seed. Leave for 20 minutes to swell.

Step 2

Now add salt, sugar and stir the mixture.

Step 3

Came the turn and the rest of the ingredients : egg, flour wheat and rye (I used tbsp heaped), baking powder (do it myself - 12 h l flour pour into a bowl and add 5 teaspoon baking soda and 3 teaspoon of citric acid, mix well and dry in a jar under the lid. Safely stored in the closet for a long time and is always at hand).

Step 4

The mixture mix well with a spoon, you get a fairly thick mass that is difficult to mix with a spoon, but we need a density for the test.

Step 5

In an oblong bowl mix flax seeds and sesame seeds in this blend will literally dip our rolls.

Step 6

Our oven warmed to 180 degrees and sent the rolls for 20-30 minutes, until Golden brown. Readiness better check with a dry wooden stick.