Gray Bun

For recipe grey bun, mix whole wheat flour with wheat flour. Grind yeast with flour into crumbs, add salt, mix again. Next, pour in water at room temperature and now begin to knead. In a circular motion, mix all the products, rubbing them against the side of the bowl. When all the ingredients are mixed, put the dough on the surface and continue to knead further. The dough will stick, but it's okay, don't worry.

First, you need to rub the dough over the surface, it will look like the children have smeared porridge on the table. After collecting the dough in someone - here another process of kneading or, one might say, beating begins. Drop the dough sharply to the surface, it will easily stick to the table with one edge, then slightly pull it towards you. Next, cover the sticky edge of the dough with the one left in your hands. It will turn out as if covering with a hood. After 10-15 minutes of kneading, transfer the dough to a bowl, cover with cling film and put in heat (40°C or 105°F) for 1 hour.

Put the risen dough on a floured board, knead well, divide into 12 parts, shape into balls, cover with cling film and set aside in a warm place for 5 minutes. After the time has elapsed, the buns will rise slightly and be reshaped, but now the buns need to be given a slightly oblong shape. Lay the buns on a baking sheet, remember that the buns will rise, so they need to be stacked at a small distance from each other.

Buns should rise within 45 minutes or 1 hour. After the buns fit, make a cut in the middle with a blade or a thin knife so that the buns open better, sprinkle with water and put in an oven preheated to 230-250°C (450-480°F). Buns are prepared quite quickly - within 10 minutes. Remove the buns from the oven and transfer to a wire rack to cool completely. Soft on the inside and crispy on the outside, buns are great for serving with first courses or sandwiches.