Summary

Ingredients

• 8 g rye
• 3 g caraway seeds
• 20 g flaxseed old
• 20 g sesame seeds
• 150 g luten, (wheat)
• 150 g zucchini, (ready-made)
• 67 g protein (from 2 es)
• 55 g water
• 5 g bakin powder
• 3 g salt

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Instructions

1. Put the rye together with the caraway seeds through the grain mill (fine). Peel the zucchini, remove any seeds and grate finely so that approx. 150 g remain. Mix the dry and wet ingredients separately and then add them together and mix well (by hand or with the dough hook). Weigh the amount of dough and form 6 rolls of the same weight.
2. Bake at about 175 degrees for about 30 minutes (I have an old gas stove, I had the setting just below 4)
3. The zucchini makes the buns quite moist!
4. 1 roll has approx. 23.2 g E - 4.85 KH - 3.18 g F calculated as a layman)