In Denmark we normally use "wheat flour" for all kinds of cooking. Cakes, bread and so on. When I write "all-purpose flour" I mean "wheat flour". I did not know that it was not the same. Based on what I can find on the internet the two types are almost the same? Regards Kim (NordicFoodLiving.com)

I am so happy you explains this. Does this mean all your recipes use *wheat flour* when it says *all purpose flour* ? Here in US all purpose flour is different than wheat flour. Thanks.

Hi Greta. You are welcome! I am just happy that you like my recipes here on NordicFoodLiving. Regards Kim :-)

Tusind tak, Kim! I made them and they were delicious! I used 4 teaspoons of active dry yeast instead of the fresh yeast. This recipe is very similar to my husband's Mormor's. I really like the addition of cardamom.
Best,
Greta
P.S. - I am on day 2 of the sourdough starter to make your Rugbrød! Thanks for the great recipes!

In Denmark we use Hvedemel which is plain wheat flour (Which is the most common). However, as I understand it All-purpose flour is also the same as wheat flour. We don't have all-purpose flour in Denmark. Regards Kim (NordicFoodLiving.com)

They are called wheat buns but have no wheat flour in them, just all-purpose white flour? Just making sure. Making today! Thanks! Greta

It is sad that they didn't turn out perfect. I normally use fresh yeast. However, in the case that you need to use dry yeast. Then I will suggest following the recipe like it is but instead adding the dry yeast together with the flour. Also keep in mind that dry yeast normally requires extra kneading. If they turned out flat, then I guess that the problem could be solved with extra kneading and extra rising time. I hope that they will succeed the next time. Regards Kim (NordciFoodLiving.com)

If you are using dry yeast. Then you should use about 1 oz active dry yeast for this recipe. Add it together with the flour.