For the dough: activate the yeast. This warm water mix up the honey, add yeast, cover and leave in a warm place for 15-20 minutes or until foamy cap. In a separate bowl mix three kinds of flour.

To the yeast mixture, add olive oil and soy sauce, pour the mixture into the flour and make dough. Flour may need a little more. In this case, gradually add the wheat flour to obtain a dough of desired consistency. The dough will be sticky, not steep, but it holds its shape and not spreading. The dough cover and leave in a warm place for 30 minutes to rise (dough with rye flour the time to recovery should be less). I poked holes in the dough that used to be seen as the dough will do.

After half an hour, previously made holes disappeared. The dough is ready for further work. To verify this, press on the dough with your finger. If the groove is not gone, not healed, it means that the dough has reached the limit.

Divide the dough into equal parts. I got 6 pieces with a weight of 130 grams. Using the flour will stormoen balls, cover and let dough rest 10 minutes.

Of the buns will form oblong buns. I each bun roll out the cake and turned the rolls, Saipov seam and edges. Each bun with a brush put some water and roll in sesame seeds, slightly pressing his hand to sesame bun. Place buns on a baking tray lined with baking paper, cover and leave to rise for 20-30 minutes. The oven turn on the heating t 220 degrees. Bake scones for the first 10 minutes at t at 220 ° C with steam ( I put a pot of water down the oven). Then reduce the temperature to 205 degrees, remove the water and bake for another 20 minutes or until tender.

The finished muffin let cool on wire rack, covering with a cloth.