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Author: Klaudia Buczek, MSc Eng., food technologist, dietitian<\/p>\n

Ingredients:<\/h3>\n

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• 1 cup and 3 tablespoons wheat flour<\/li>\n
• 1 cup rye flour<\/li>\n
• 1 cup milk<\/li>\n
• 25 g fresh yeast<\/li>\n
• 1 tablespoon rapeseed oil<\/li>\n
• 1 tablespoons sugar<\/li>\n
• 1 tablespoon Himalayan salt<\/li>\n<\/ul>\n

  Method:<\/h3>\n

  \n
  • Proof the yeast: crush yeast in a bowl, add 1\/4 cup of milk, 1 tablespoon of sugar and 3 tablespoons of wheat flour.<\/li>\n
  • Mix the ingredients well, cover with a cloth and leave for 20 minutes in a warm place.<\/li>\n<\/ul>\n

    <\/p>\n

    \n
    • Place wheat flour and rye flour in a large bowl, add oil, salt, the remaining milk and yeast.<\/li>\n
    • Knead the dough and form 4-5 rolls.<\/li>\n
    • Place the rolls on a baking tray and leave them for 20 minutes.<\/li>\n<\/ul>\n

      <\/p>\n

      \n
      • Bake for 20-25 minutes in the oven preheated to 200\u00a0C.<\/li>\n<\/ul>\n

        [\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n<\/section>","protected":false},"excerpt":{"rendered":"

        Ingredients:<\/p>\n

        1 cup and 3 tablespoons wheat flour
        \n1 cup rye flour
        \n1 cup milk
        \n25 g fresh yeast
        \n1 tablespoon rapeseed oil
        \n1 tablespoons sugar
        \n1 tablespoon Himalayan salt<\/p>\n","protected":false},"author":1,"featured_media":1185,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[20],"tags":[],"class_list":["post-1266","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"yoast_head":"\n