Bunnies – Buns

Summary

Ingredients

• 250 g rye meal (whole rain)
• 350 g spelled flour
• 2 packs dry yeast
• 2 teaspoons sugar
• 1 ½ teaspoon salt
• 250 grams kefir
• 1 cup bread (s) - spread, dip, peppers, chilli (or creme fraiche)
• Pumpkin seeds
• Sunflower seeds
• sesame
• Poppy

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Instructions

1. Yeast dough:
2. Mix the meal, flour and yeast in a bowl. Add the remaining ingredients and knead everything with a hand mixer (kneading stick) briefly on the lowest, then on the highest level to form a dough. Cover the dough and let it rise in a warm place until it has visibly enlarged. Preheat the oven to 220 ° C.
3. Knead the dough briefly again on a lightly floured work surface and flatten it into a circle. Cut the circle into 8 pieces of cake.
4. Cut off the tip of each piece and shape it into small balls (rabbit tails). Remove about 1/3 of each remaining piece and form rabbit heads. Cut into the pointed end so that 2 ears are created. Shape the remaining pieces of dough into rolls (about 25 cm). Roll these up like a snail and place on the baking sheet. Put on the head and the tail. Brush the rabbits with a little water and sprinkle with pumpkin, sunflower, sesame and / or poppy seeds.
5. Let the rabbits go again until they have visibly enlarged.
6. Then put the tray in the oven at medium height for 10 minutes at 220 ° C.
7. After 10 minutes, reduce the temperature to 200 ° C.
8. Let the rolls cool down with the baking paper.