Buns with yogurt and smoked trout with avocado dressing

In a spacious bowl, mix the rye flour, salt (6 g), ground cumin, and dry yeast. Add half of the yogurt (150 g) and knead until you get a homogeneous and non-sticky dough. Cover the bowl with a clean towel and let the dough rise in a warm place for one hour.

After rising, divide the dough into 4 equal parts and form round buns. Place them on a baking tray lined with baking paper and let them rise for another 20 minutes.

Preheat the oven to 180 degrees Celsius. Brush the buns with a little water and sprinkle sesame seeds on top. Bake them for 25-30 minutes until golden.