Rye Berry Buns
Rye Berry Buns are savory, chewy mini versions of round Scandinavian rye loaves with a hint of anise and orange and are perfect for your favorite toppings.
Ingredients
- 6 oz. whole rye berries (about 1 cup)
- 4 cups salted water
- 10 oz. rye flour (about 2 ½ cups)
- 12 oz. warm water
- 1 package active dry yeast
- 2 tablespoons molasses
- 8 oz. rye flour
- 2 tablespoons olive or canola oil
- 1 tablespoon anise seed
- 1 tablespoon finely grated orange zest
- 2 teaspoons salt
- 1 egg white, for glazing
Instructions
Rye Berries:
- Rinse the rye berries in a fine mesh colander.
- Bring the salted water to a boil in a heavy medium saucepan.
- Add the rye berries, stir and reduce heat to a gentle simmer.
- Cook for 50-60 minutes until quite tender. Drain and cool the rye berries to room temperature.
Starter:
- In a mixing bowl, combine the 10 oz. rye flour, warm water, yeast and molasses.
- Mix well and cover the bowl with plastic or a damp tea towel. Let rise in a warm place for 1 ½ hours.
Dough:
- Uncover the starter and add the 8 oz. rye flour, cooked and cooled wheat berries, oil, anise seed, orange zest and salt.
- Mix well with a stand mixer or by hand until the dough is smooth and a bit elastic.
- Transfer the dough to a surface dusted with rye flour and knead until smooth, about 5 minutes.
- Place the dough in a well-oiled bowl, cover and let rise for 1 ½ hours or until puffy and nearly doubled in bulk.
Shaping and Baking the Buns:
- Punch down the dough and divide into 16 equal pieces. Roll each piece into a smooth ball.
- Place the balls on parchment-lined baking sheets and flatten slightly with the palm of your hand. Cover and let rest for 30 minutes.
- Preheat the oven to 400°. In a small bowl whisk the egg white with 1 tablespoon of water. Uncover the buns and brush each with a thin coat of the egg white mixture.
- Bake the buns for 25-30 minutes until starting to brown and sound hollow when the bottoms are tapped. The rolls will not rise much in the oven and are quite dense, so they need to be baked thoroughly.
- Remove from oven and cool on a rack. Serve the buns sliced with butter and jam, nut butters, cream cheese, smoked fish, meats or mashed avocado. They are delightful with any number of sweet or savory toppings!
Servings: 16 buns