Ingredients
Dough:
- 200 gram Buckwheat flour
- 230 gram Flour wheat / Flour
- 3 tablespoons Buckwheat groats
- 2 tablespoons Lard
- 6 gram Yeast
- 1 tablespoon Sugar
- 1 teaspoon Salt
Instructions
- In warm water, add sugar and yeast, 2 tbsp wheat flour, mix, cover, andav leave in a warm place for 10 minutes.
- Grind the buckwheat in a blender. Mix the remaining flour, grits, salt.
- Pour in the yeast mixture, stir. Add the lard and knead the dough until smooth.
- Put in a bowl, cover, leave for 1 hour, for fermentation, in a warm place without drafts.
- Knead the dough for 1 hour and 20 minutes.
- Knead the dough, form 16 balls weighing 55-57 g.. Put in a mold, cover, leave for proofing for 45-60 minutes.
- The grown-up blanks are placed in a preheated oven, bake for 30-35 minutes, at a temperature of 180-190 degrees.
- Grease the hot one with butter, a mixture of herbs and garlic. Already very tasty!
- Even tastier! Buckwheat seeds are very appetizing crunch.