Wheat flour sieve, add the yeast, bran, salt, cumin, cocoa. Mix everything.

In a saucepan pour 2 cups of hot water, add sugar and butter. Stir and let cool until t 38-40 degrees.

Pour sugar-butter mixture into flour mixture, add rye flour.

Knead the dough for 10 minutes, occasionally beating it on the table. If necessary, add flour. Depending on the quality of flour need different amounts. Focus on the test. The dough will be sticky in the beginning-it is a feature of rye flour. It should be soft and by the end of the dough not sticking to hands.

Formed from the dough ball, grease it on all sides with vegetable oil.

Put the dough in a large container previously greased with vegetable oil. Cover with cling film, in which make a few holes to let the dough breathe. Put in a warm place for 1-1,5 hours. Once the dough is ready and will increase in volume about 2 times, obtinem and put another 30 minutes.

The risen dough divide into 14-15 parts. For convenience, I first make the sausage.

Each portion first, form a ball, then an oval, flattened top and bottom. Coat the baking pan with baking paper, grease with vegetable oil and sprinkle flour. Put the buns on the distance of 2-3 cm In each muffin make a lengthwise shallow cut, sprinkle the top with rye flour. Leave for 30 minutes for proofing. Bake in pre-heated oven at t 180 degrees for 20-25 min If You have the same hot oven, like mine, and stick the bottom of the products, suggest to put in the bottom of the oven a container with water and bake for about 15 minutes - 20, then the capacity to remove, so the buns browned.

Scones are done! Bon appetit!

Bun in the section.