Ingredients for the dough:
500 g rye flour
200 g wheat flour
42 g yeast (1 cube)
1 teaspoon brown sugar
380 ml lukewarm milk
1 tsp salt
40 g melted cannabis butter
for coating:
a little milk or an egg
for sprinkling caraway or poppy seeds
Mix the flour together in a bowl, make a well and mix a pre-dough with the yeast, sugar and a little milk. Cover with a damp tea towel and let rise in a warm place for about 15 minutes. Then add the remaining milk, salt and melted butter, and knead well until its surface is smooth. Cover and let rise in a warm place for another 50 minutes.
Form the dough into a roll and cut into equal parts. Form a round or oval roll from each part and place it on a baking sheet lined with baking paper. Cover with a cloth and let rest again for 15 minutes. Cut the top with a knife, brush with milk or egg and bake in a preheated oven at 170°C for about 30-35 minutes. The baking time depends on the size of the cannabis rye rolls, lower temperatures are recommended. This will increase the baking time.
