Let me answer this question. Compared to regular wheat, black wheat is rare, and so are buns made from pure rye flour. But actually the practice is similar to ordinary flour, only the flavor and color of the buns are different.

Rye flour

Compared with ordinary wheat, black wheat is rich in calcium, iron, zinc, selenium and other trace elements, including selenium content is more than three times that of ordinary wheat. It is relatively rare because of its low yield. Last year, I happened to see my friend making dumplings with rye flour. It didn't look good, but it tasted good and had a rough flavor. So I bought some to make steamed buns too.

The rye flour I bought was whole wheat flour with some fine wheat rind in it. I didn't add any other flour when I made it. I added yeast powder and water directly to make the buns. After fermentation, I steamed them in a pan. It's perfect for dieters because it's whole wheat with no additives.

To share the recipe for plain rye flour buns.

[Ingredients used]

Rye flour 500g water yeast 270g 5g

[Production process]

1. Put the flour into a container, pour the yeast powder into the weighed water, and leave it for 2 minutes. Pour the yeast water into the flour in small portions and stir well with chopsticks. Do not add water all at once. Each kind of flour has a different water absorption rate. The amount of water added should be determined according to the actual situation.

2. Make the dough by hand with flour and water, cover with plastic wrap and let it mature for about an hour, depending on the room temperature. The dough will ferment when it doubles in size and has a honeycomb inside.

3. Sprinkle a bit of dry flour on the counter, place the dough on it, and gently deflate it into small, evenly sized balls.

4. Because whole-wheat rye is low in gluten and has a loose texture, there is no need to knead it too hard. Use your hands to knead the dough into a bun shape and place it in a steamer basket to make it 1.5 times larger.

5. Wait for the second fermentation. In a steamer, turn on high heat, boil water for 15 minutes, simmer for 3 minutes, open the lid and remove.

The internal structure is very soft, a little rough to eat, and the wheat flavor is delicious.

Summary of production skills

1. Rye flour has less gluten content and is more absorbent, so the dough is easy to form but lacks toughness. The amount of water is larger than ordinary flour.

2. You don't need to knead too hard for too long after fermentation, which affects the second fermentation. The looser the dough, the better.

3. Steam buns for about 15 minutes, whole wheat flour is not easy to cook.

Summary

The method of making pure rye flour steamed buns has been shared. If you like something delicate, you can add some white flour to increase the toughness of the buns. You can try it if you like.