How to make
The first step in making the dough is to dissolve the yeast in half of the slightly warmed water. Add 2 spoons of flour and the sugar, mix, until a smooth mixture is obtained. Leave it to activate for about 10 minutes.
Meanwhile, mix the two flours and add the salt to them. If you want, use only rye flour, but in that case the bread buns will be harder. It is best to put some white flour, which is high in gluten. This way you will get soft bread buns, that are healthy at the same time.
In case you decide to only use rye flour, pour more liquid, because this type of flour absorbs more.
Add the prepared yeast to the flour. Pour olive oil and the remaining water and gradually knead a smooth dough. Add more flour or liquid, if necessary - it all depends on how the dough feels to the touch. It should neither be too hard nor too soft.
Divide the kneaded dough into 12 equal balls. Shape each one into an oval bread bun. Arrange them onto baking paper, by leaving some space between them. Sprinkle them with flour.
With a sharp knife, make transverse cuts on the bread buns - this way they are not only more beautiful, but they will also bake better.
Cover the bread buns with a clean cloth (it is best if the baking pan has high walls, so that the cloth does not touch the dough). Leave them for an hour and a half to rise and puff up - note, that they will not increase in volume much.
Bake them in a 390°F (200°C) oven for 10 minutes. Then reduce the degrees to 360°F (180°C) and after about 20 minutes the bread buns are ready. They should aquire a light golden brown color and make a hollow sound when tapped.
Cover the warm bread buns with a towel, so that they soften and become even tastier.
You can use them not only for direct consumption, but also for all kinds of sandwiches.
The successful rye bread buns are ready.
