Using different shapes when baking can be a lot of fun, it also allows you to use your standard, tried and tested dough recipe, creating new shapes.
15g fresh yeast
80g rye flour
420g strong white bread flour
black and white sesame seed
Weigh out the water to start with. Then weigh out the dry ingredients. As with most rye recipes it is easiest with a mixer using the dough paddle, as rye is such a wet flour its often quite difficult to knead. All us bakers use a mixer with rye.....:))
Pour the water into the mixer first, then add the flour, and then crumble the fresh yeast and lastly the salt. Do make sure the salt doesn't touch the fresh yeast as it will harm the live cultures in the yeast and your bread won't rise.
Mix for 5 minutes on a slow speed, then another 5 minutes on medium and then max speed for the last 3 minutes. Total time 13 minutes.
Scrape the dough into a clean bowl, and cover with cling film and leave until it has doubled in size.
Once doubled in size, grab your round tin. This can be a cake tin, or a bundt tine like the one we used.Grease it with vegetable oil.
As this is a sticky dough, we recommend having a bowl of cold water next to you, dipping your hands into the water as you shape your buns, means the dough doesnt stick to your hands so much.
At this stage we always weigh the total dough. Then divide this by 70g and see how many buns it will make.
You can put some in the round tin, and you can do some free form.
Now remember the balls of dough should be spaced apart, like on our IG feed. And wait till they have doubled in size.
Using a baster with either milk or egg, baste the dough and sprinkle with sesame seeds.
Bake in a preheated oven at 220c for 20 to 22 minutes. Take out of the tin and cool on a rack covering it with a tea towel.
If your oven can heart higher then 220c then bake at 230c or 240c for 10 minutes and then reduce to 220c.
Enjoy and send photos !