Servings: pcs.
Zucchini buns
Delicious and healthy buns with grated zucchini and good fibers. The buns have a crispy crust and a slightly moist texture, and they are filling without being too heavy. Enjoy the buns with coffee or tea, or bake a good batch and freeze them so you have delicious bread for breakfast.
Ingredients
- 0.5 l Water
- 150 gram Wheat Kernels cracked
- 60 gram Linseed
- 18 gram Coarse salt
- 21 gram Honey liquid
- 20 gram Oil rapeseed or olive oil
- 200 gram A38 Yogurt or a similar cultured milk product
- 0.5 package Yeast
- 1 pcs. Squash medium-sized
- 200 gram Rye Sifted Flour or other coarse flour
- 400 gram Wheat Flour
Instructions
- Put water, wheat kernels, and flaxseeds in a pot and slowly bring the ingredients to a boil.
- When it boils, turn off the pot and let the mixture steep for 30 minutes.
- Pour into a bowl and stir in salt, honey, oil, and A38.
- When the mixture is lukewarm, stir in the yeast.
- Coarsely grate the zucchini and stir it in.
- Gradually stir in the flour until you have a soft dough. It should not be kneaded by hand, but it should hold together well.
- Stir the dough for at least 5 minutes.
- Sprinkle the surface with flour and let the dough rise, covered with a damp cloth, for about 3 hours.
- Turn the dough out onto a floured surface without handling it too much.
- With a fairly large spoon, shape the dough into buns directly on a baking sheet with parchment paper.
- Sprinkle the buns with a little flour and let them rise for about 30 minutes.
- Bake the buns at the bottom of the oven at 220 degrees Celsius (428 degrees Fahrenheit) for 20-30 minutes. They should sound hollow when you tap their bottoms.
- Cool them on a wire rack.
- The buns can be frozen.