Integralne kifle sa semenkama (Integral rolls with seeds)

Sastojci: 150 g integralnog brašna, 70 g ražanog brašna, 50 g polubelog brašna tip 850, 50 g belog brašna tip 400, 1 kašičica šećera, 20 g svezeg kvasca,100 ml tople vode, 100 ml toplog mleka, 3 kašike maslinovog ulja, ½ kašičice soli, 2 kašike lanenog semena, 2 kašike susama, 4 kašike suncokreta, za premazivanje - zumance, 30 ml mleka, za posipanje - laneno seme, susam i suncokret.

Priprema:

1. U solju stavite kvasac, vodu, šećer, mleko i ulje, promesajte i ostavite da nadodje 15 minuta.

2. U vanglu dodajte ražano i polubelo brašno i kvasac i promešajte da se sastojci sjedine.

3. Dodajte belo brašno i ⅓ integralnog brašna i mesite testo.

4. Ponovo dodajte još ⅓ integralnog brašna, sve semenke i so i sve umesite.

5. Dodajte ⅓ integralnog brašna i zamesite testo, dok se ne sjedine svi sastojci.

6. Pokriti cistom kuhinjskom krpom i ostavite da nadolazi oko 60 minuta, na toplom mestu.

7. Testo premesite i podelite na dva dela. Iseci na manje delove i praviti loptice.

Ako želite veće kifle isecite obe polivine na 4 dela.

8. Razvucite testo u obliku pravougaonika. Urolajte testo.

9. Pleh oblozite papirom za pecenje ili namazite kockom cvrstog margarina ili putera I blago pospite brasnom.

10. Poređajte kifle u pleh. 

11. Rernu uključite na 250 stepeni. 

Za to vreme kifle ce da nadodju.

12. Blago umutiti zumancetom. Dodati mleko I promesati. Premazati kifle. Pospite ih sa semenkama. 

13. Smanjiti temperaturu na 220 C i peci 20 - 25 minuta ili dok ne porumene, zavisno od rerne.

Ingredients: 150 g of whole wheat flour, 70 g of rye flour, 50 g of semi-white flour type 850, 50 g of white flour type 400, 1 teaspoon of sugar, 20 g of fresh yeast, 100 ml of warm water, 100 ml of warm milk, 3 tablespoons of olive oil, ½ teaspoon of salt, 2 tablespoons of flax seeds, 2 tablespoons of sesame seeds, 4 tablespoons of sunflower seeds, for coating - egg yolk, 30 ml of milk, for sprinkling - flax seeds, sesame seeds and sunflower seeds.

Preparation:

1. Put fresh yeast, water, sugar, milk and oil in the bowl mix and let it rise for 15 minutes.

2. Add rye flour and semi-white flour and yeast to the bowl and stir to combine the ingredients.

3. Add white flour and ⅓ wholemeal flour and knead the dough.

4. Again add another ⅓ of wholemeal flour, all the seeds and salt and knead everything.

5. Add ⅓ of whole wheat flour and knead the dough, few minutes, until all is incorporated.

6. Cover with a clean kitchen towel and let it rise for about 60 minutes, in a warm place.

7. Knead the dough and divide it into two parts. Cut into smaller pieces and make balls.

If you want larger rolls, cut both doughs into 4 parts.

8. Roll out the dough in the shape of a rectangle. Roll up the dough.

9. Line the tray with baking paper or grease with a cube of solid margarine or butter and lightly sprinkle with flour.

10. Arrange the rolls in the tray.

11. Turn on the oven at 250 degrees.

During that time, the buns will rise.

12. Lightly beat with egg yolk. Add milk and stir. Coat the rolls. Sprinkle them with seeds.

13. Reduce the temperature to 220 C and bake for 20 - 25 minutes or until golden brown, depending on the oven.