Thessaloniki-Type Whole Wheat Bun

INGREDIENTS

• 500 gr. Mavro Pitirouho
• 500 gr. Topiko Olikis
• 20 gr. salt
• 100 gr. sugar
• 50 gr. margarine
• 50 gr. vegetable oil
• 80 gr. yeast
• 450-500 gr. Water

INSTRUCTIONS

1. Mix all ingredients together for 2-3 minutes on the 1st speed and for 5-6 minutes on the 2nd speed.
2. Cut dough into 80-110 gr. pieces.
3. Roll out into a rope, dip in water and/or sesame seeds or in bran flour and seal ends well. Place on baking tray and ferment for 25-35 minutes.
4. Bake with steam at 210°C for 25-35 minutes.