Cottage Cheese and Rye Buns
(0)
60 min
Under an hour
Sezamo
Descoperă o rețetă simplă și nutritivă de chifle de casă, preparate cu brânză de vaci și făină de secară integrală. Aceste chifle sunt bogate în proteine, au o textură umedă și aromată datorită ierburilor de Provence, fiind perfecte pentru un mic dejun sănătos sau ca gustare între mese. Se prepară rapid, fără frământare îndelungată, și sunt o alternativă excelentă la pâinea clasică.
Preparation method
Ingredients overview
- 200 g fresh cottage cheese
- 100 g whole rye flour
- 1 chicken egg
- 25 g white sesame seeds
- 1 teaspoon psyllium husks
- 1 teaspoon baking powder
- 1 teaspoon Herbs de Provence
- 1 pinch iodized table salt
In a large bowl, mix the cottage cheese with the rye flour, sesame seeds (reserve a few for decoration), psyllium husks, baking powder, Herbs de Provence, and salt. Mix the composition well until you get a consistent dough. Place the dough in the refrigerator for about 20 minutes to allow the psyllium fibers to absorb moisture.
After the dough has rested, start forming the buns. Moisten your hands with water before shaping each bun to prevent the dough from sticking. Divide the dough into 6 equal portions and form round balls. Place them on a baking tray lined with parchment paper and sprinkle the remaining sesame seeds on top.
Place the tray in the preheated oven at 180°C and bake the buns for about 40 minutes, until golden and they pass the toothpick test. Let them cool slightly before serving.
Chef's tip
For an even fluffier texture, you can leave the dough in the refrigerator overnight. If you don't have Herbs de Provence, you can use dried thyme or rosemary. The buns stay fresh in an airtight container for 2-3 days.
35 min
Under an hour
