| Cook Time | 180 minutes |
| Servings |
Ingredients
- 2 glasses Flour wheat / Flour 220 ml.
- 1 glass Bran 220 ml. + 2 tablespoons for forming
- 1 glass Milk 220 ml.
- 1 tablespoon Sour cream
- 70 gram Cream cheese Maasdam
- 5 pieces Black olives
- 2 tablespoons Olive oil
- 1 tablespoon Sugar "under the knife"
- 1 teaspoon Salt "under the knife"
- 1 teaspoon Yeast with a slide, dry
Ingredients
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Instructions
- Sift flour + bran, sugar, salt, yeast.
- Cheese and olives finely chopped, combine with dry products.
- Add milk, sour cream, and mix. Pour in the oil and knead. Knead the dough until smooth and elastic. Cover with plastic wrap and remove to a warm place until the dough increases 2-2.5 times.
- Knead the fermented dough, scatter 2 tablespoons of bran, spread the dough on them. Form the billet with a roll, roll it on all sides in bran.
- Put the molded product in the form of 1.5 liters. P.S.: in my case, the shape is small, so I formed 2 more buns to make cuts on the bread. Cover the blanks with plastic wrap and leave in a warm place for 45 minutes.
- Bake in a preheated 200 degree oven for 10 minutes, then turn down the heat and finish at 180 - to "dry splinter" buns - 15 minutes ; bread - 25-30.
- Cool the finished products on the grill, under a linen towel.
- These are the buns, super flavorful, with pleasure eaten hot.
- Bon appetit.
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