Homemade Danish Rye Buns
INGREDIENTS:
For 8-10 buns
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3 tsp active dry yeast (10g solid)
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500ml warm water
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1 tsp salt
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1 tbsp maple syrup (honey if you're not vegan)
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500g whole wheat flour
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250g rye flour
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300g mixture of different oats/seeds - I do 100g rolled oats, 100g flax seed (linseed) and100g sunflower seeds
NOTE: you can play around with your ratios in regards to white/wheat/rye flours and also with your mixed seeds/nuts as long as there is approx. 1 kg dry ingredients
DIRECTIONS:
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Place your yeast and warm water in a bowl with 1 tbsp maple syrup and set aside to activate.
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In a large bowl combine your dry ingredients.
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Once your yeast has started to bubble add it to the dry ingredients and mix with a spoon.
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Once the mixture is combined and there are is no longer dry flour, cover it with a lid or glad wrap and place in the fridge for 12-24 hours. After letting the mixture rest it should double in size.
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Preheat the oven to 225 degrees (C) fan-force.
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Line a baking tray with baking paper. When you first take the bowl out of the fridge knock it back with your hand to remove the air. With a knife roughly cut the dough into 8-10 pieces. Now using two spoons, scoop out the segmented dough and fix the shape of the dough with your hands to make them into nice ball/oval shapes (you may need to wet your hands to stop the dough from sticking to them).
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Place on the prepared tray and sprinkle with chosen seeds/oats and place in the oven for 15-17 minutes. The larger the buns are the longer the time it will take to cook.
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Once removing the buns from the oven let them cool before placing them in a covered container.