Homemade Danish Rye Buns 

INGREDIENTS:

For 8-10 buns 

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• 3 tsp active dry yeast (10g solid)

• 500ml warm water 

• 1 tsp salt 

• 1 tbsp maple syrup (honey if you're not vegan) 

• 500g whole wheat flour 

• 250g rye flour 

• 300g mixture of different oats/seeds - I do 100g rolled oats, 100g flax seed (linseed) and100g sunflower seeds 

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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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1. Place your yeast and warm water in a bowl with 1 tbsp maple syrup and set aside to activate. 
    

2. In a large bowl combine your dry ingredients. 
    

3. Once your yeast has started to bubble add it to the dry ingredients and mix with a spoon.
    

4. 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. 
    

5. Preheat the oven to 225 degrees (C) fan-force. 
    

6. 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). 
    

7. 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.
    

8. Once removing the buns from the oven let them cool before placing them in a covered container.