The post Nordic Carrot Bread with sunflower seeds (Gulerodsbrud) appeared first on Nordic Food & Living.
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On this page I will share a great recipe for Nordic Carrot Bread which is stuffed with sunflower seeds and lots of shredded carrots. In Danish we call this particular type of bread Gulerodsbrud. In Denmark we traditionally made bread where we use all kinds of different nuts, grains or vegetables. Normal white toast bread is in Denmark very often substituted with for instance rye bread, grain buns or this carrot bread.
See also: Recipe for Nordic Carrot Buns
It normally takes a little longer to make Nordic inspired bread but typically it contains a lot more dietary fibers, protein and in this case vitamins from the carrots. Continue reading on and learn how easily you can make a fantastic delicious and filling Nordic carrot bread.
How to folding the carrot dough and stuffing
As already mentioned these buns are stuffed with shredded carrots and sunflower seeds. Normally when I make bread I add all the ingredients in a large bowl and knead everything into a nice and smooth dough. In this recipe the shredded carrots and the sunflower seeds are added to the dough after it has been kneaded.
The kneaded and risen dough is placed on a flour covers table and a large indent is made in the middle. The shredded carrots, seeds and a beaten egg are placed in the middle. The dough is then folded over the stuffing and cut into random smaller pieces using a dough scraper/cutter. The dough is then again folded and cut.
We are looking to gently mix the carrots and seed into the dough but without kneading it into uniform buns. The result should be random and distorted buns with pockets of delicious carrots and sunflower seeds.
Nordic Carrot Bread with sunflower seeds (Gulerodsbrud)
Ingredients
- 4 dl lukewarm water
- 25 g fresh yeast (or equivalent dry yeast)
- 1 tbsp sugar
- 650 g all-purpose flour
- 50 g butter
- 1/2 tbsp salt
- 300 g carrots (coarsely shredded)
- 1 egg (beaten)
- 1 dl sunflower seeds
Instructions
- In a large bowl, add the lukewarm water and dissolve the fresh yeast and sugar. If you are using dry yeast then add this in the next step.
- Add the all-purpose flour, salt and butter in small pieces. Knead the dough for 5-10 minutes. The dough should be assembled, soft and only a little sticky.
- Cover the dough bowl with a clean dish towel and let it rise someplace warm for one hour.
- Place the dough on a flour cover table. Make a large indent in the middle of dough and add a beaten egg, the sunflower seeds and the shredded carrots at the center.
- Fold the dough over the stuffing so that it covers it all.
- Use a dough scraper/cutter to cut through the dough at random places. Again, fold some of the dough and cut again. Try not kneading the dough but instead fold and cut it. We are looking for random and distorted buns.
- Finally cut the dough into 12 buns and place them on a parchment paper cover oven plate.
- Let the buns rise someplace warm for another 40 minutes.
- Bake the buns in a 210 C (410 F) preheated oven for about 18 minutes. The total time in the oven might vary. Tap on the bottom of the buns - if they sound hollow then they are done.
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]]>The post Danish Chocolate Rye Buns appeared first on Nordic Food & Living.
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These rye buns with chocolate pieces are both healthy and very delicious at the same time. We personally love them as a little snack in-between two meals or as a healthy dessert for our lunch. In Denmark these buns are similar to the Chokorug which are sold at the very famous Lagkagehuset. Lagkagehuset is a Danish chain of bakeries which are selling traditional and modern bread and cakes. If you come to Denmark at some point you should definitely pay them a visit.
See also: Recipe for EASY healthy Nordic rye bread
The chocolate buns are filled with healthy grains and delicious dark chocolate - if you heat them up a little they become even better. The recipe is actually pretty easy to follow. However, it does require a bit of preparation. These buns are based on a sourdough, which gives the bread a great dense and chewy texture with a crisp crust. We have a basic recipe for a sourdough which is the one we always use - find it on our blog.
Danish Chocolate Rye Buns
Ingredients
- 400 g sourdough (find recipe on NordicFoodLiving.com)
- 4 dl cold water
- 150 g chopped/cracked rye grains
- 100 g sunflower seeds
- 100 g pumpkin seeds
- 100 g all-purpose flour
- 1/4 tbsp salt
- 1 tbsp malt syrup (may be omitted)
- 2 tbsp cocoa powder
- 250 g rye flour
- 200 g dark chocolate (70%) (or chocolate chips)
- 100 g almonds (for topping)
Instructions
Before start
- Before you can start this recipe; make sure you have a good sour dough. You can follow my recipe I have here on NordicFoodLiving.com.
Day 1
- In a bowl; mix the cold water with chopped rye grains, sunflower- and pumpkin seeds. Cover the bowl with a lid or a dish towel; Leave the bowl on the kitchen table for about 12-24 hours.
Day 2
- Drain the soaked seeds/grains.
- Mix the soaked seeds/grains with the sourdough, salt, malt syrup (may be omitted), all-purpose flour, rye flour and cocoa powder. Mix all the ingredients into a nice dough.
- When all the ingredients, in step 3, are mixed well together; add the chopped dark chocolate / chocolate chips. Mix again. The dough should be firm but still sticky.
- Make 20-22 buns out of the dough and place them on a parchment-paper covered oven tray.
- You can decorate the buns with chopped almonds. However, this can be skipped.
- Cover the buns with a clean dish towel and let them raise someplace warm for about 1 hour.
- Bake the buns at 180 C (360 F) for about 20-25 minutes.
Notes
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]]>The post Danish Bonfire Bread (Snobrød) appeared first on Nordic Food & Living.
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Today I am sharing a special Danish recipe for a twisted bread which is prepared over the embers from a bonfire. In Danish, this bread is called Snobrød which can be directly translated into Twisted Bread.
See also: My BEST nordic bread recipes
The bread is typically something the kids love to make and is a fantastic way of getting some 'Hygge' into a night around the bonfire. There is just something great about sitting around a bonfire, feeling the heat from it and baking some bread which is twisted around sticks found in nature.
Danish Twisted bread on a stick
The bread is prepared by rolling a long and thin 'sausage' in between your hands and then it is wrapped around wooden sticks, which is found in the nature. Finding a 'great' stick is also one of the fun parts for the kids. A great stick is a long, straight and strong stick. It is also a good idea to remove the first 20-30 cm (12 inch) of bark from tip of the sticks. This way it is easier to remove bread once it is baked.
See also: How to make a traditional Danish Hotdog
The great thing about this Snobrød is that it is getting very crisp on the outside, due to the hot heat from the embers, and at the same time soft on the inside - this is how the bread is best if it is prepared perfectly.
Finding the best embers for Snobrød
The tricky part of baking the bread is to find the 'best' embers, which is very hot and without flames, and also avoiding setting the tip of the bread on fire. A funny and challenging experience for both kids and adults.
It is just fun getting back to basic and making food on a bonfire. The Snobrød is traditionally eaten just as it is. However, it is also nice to serve the bread with some Ketchup as dipping. Another way of making this twisted bread a little more delicious is by first wrapping the stick with some thin slices of ham before wrapping the bread around it - then you get a delicious combination of ham and crisp bread.
How to make Danish Bonfire bread (snobrød)
The recipe itself is just a very simple all-purpose flour dough, which is easily prepared in 5-10 minutes. You simply just knead all the ingredients together and let it rise for about 30 minutes. Then you roll a long and thin piece of dough and wrap it around a wooden stick. The baking time, over the embers from a bonfire, is very difficult to put a time on. This time is highly dependent on how hot the embers are. Try to avoid flame as they only tends to burn the bread and sometime setting the bread on fire.
Danish Bonfire Bread
Ingredients
- 3 dl water
- 25 g fresh yeast (or similar dry yeast)
- 2 tsp sugar
- 2 tsp salt
- 500 g all-purpose flour
Instructions
- In a large bowl, add the water and dissolve the fresh yeast in it. If using dry yeast, add this together with the flour in step 2.
- Add the all-purpose flour, salt and sugar. Knead everything into a smooth dough. Add more flour if needed.
- Let the dough rise for minimum 30-45 minutes.
- Now roll large and thin bread ‘sausages’ and twist them around long wood sticks you have cut from trees.
- Finally bake the bread over a bonfire. You get the best twisted bread by baking them over hot embers.
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]]>The post Nordic Vegetarian Spinach Buns appeared first on Nordic Food & Living.
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This recipe for Nordic vegetarian spinach buns is my newest favorite bread recipe. These Nordic inspired healthy spinach buns taste so good and does not have a strong taste of spinach, as you might think.
Although these healthy buns are full of spinach, whole grain flour, oats and grains, they actually taste great. Trust me, they are great!
See also: Recipe for easy basil pesto
In short, these spinach buns are both super healthy and at the same time super delicious. Read more to learn how easy they are to make.
Healthy Nordic Spinach Buns for Breakfast
I normally have these spinach buns as a part of my breakfast or sometime as lunch. Because of the high amount of dietary fiber and vitamins, these buns are very filling and therefore well suited as a breakfast.
See also: Recipe for Healthy Nordic Broccoli Buns
As inspiration try serve a bun with a good homemade pesto and make a sandwich with fresh mozzarella cheese, ham and tomatos. Then you have a super delicious, very filling and healthy breakfast or lunch.
Spinaches buns for the freezer
In the recipe, further down this page, gives you about 10-12 buns depending on how big you make them.
If you are going to use the buns for your daily lunch, I will recommend you freeze them. That way, you can easily defrost the buns, as you need them. Heat them in the oven or on your toaster and you have the most delicious buns ready for breakfast or lunch.
Nordic Vegetarian Spinach Buns
Ingredients
- 25 g fresh yeast (or equivalent dry yeast)
- 4 dl lukewarm water
- 1 tsp sugar
- 2 tsp salt
- 2 tbsp olive oil
- 1 dl pumpkin seeds
- 4 dl rolled oats
- 200 g minced spinach (preferably from frost)
- 300 g all-purpose flour
- 150 g whole grain flour
- 1 egg (for egg wash)
Instructions
- Dissolve fresh yeast and sugar in lukewarm water. If using dry yeast, add this with the flour.
- Add the rest of the ingredients and knead everything into a smooth and sticky dough. Keep kneading for 5-10 minutes. The dough is sticky it is just fine.
- Cover the bowl with a dishtowel and let the dough rise somewhere warm for 1.5 hours.
- Turn on the oven at 250 C (480 F). Allow the oven and oven tray to heat thoroughly while continuing with the next step.
- Use two spoons dipped in water to set 12 buns on a sheet of parchment paper on the kitchen table. Brush the buns with an egg.
- Adjust the oven temperature down to 225 C (440 F). Transfer the parchment paper with the buns onto the hot oven tray and bake the bread for 20 minutes. They are finished when they are golden.
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]]>The post Rye Bread (The Easy Version) appeared first on Nordic Food & Living.
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This recipe I have posted here on this page is one of my favorite types of bread - the Nordic Rye Bread. This is actually the third recipe I have here on my blog for Rye Bread, but I simply just like it so much that I need different variations of this bread.
First Time Making Rye Bread?
If it is you first time you are making a Danish Rye Bread I will recommend you to follow my other recipe for Rye Bread made without sourdough. If you are looking for the most traditional recipe for rye bread, you should follow the recipe where the sourdough is used. Find both recipes in the section with bread.
Easy recipe for Nordic Rye Bread
As I have described just below, I love to experiment with different types of bread.
This recipe, for rye bread, is a result of this experimenting. A traditional Danish Rye Bread is made and based on a Sour Dough. A sour dough is a sour liquid dough packed with great bacteria, which are great as a rising agent for bread and especially rye bread.
The recipe I have listed below does not use sour dough but instead fresh yeast. The sourdough gives the bread a taste that is more traditional but I personally think fresh yeast does a good job as well.
In Denmark and the other Nordic countries, rye bread is typically served as a part of a lunch. The bread is cut in slices and served with all kinds of different topping like ham, beef, eggs, fish filet and so on - basically everything eatable food that you like.
Besides rye bread, you can find all kinds of delicious types breads in my bread section. I will recommend the walnut bread and the birthday buns.
Instructions for Rye Bread without sour dough
Because this rye bread is make without sourdough, which typically takes about 4-5 days to prepare from scratch, it is actually easy to make this delicious bread.
In a large bowl, you start by adding lukewarm water and dissolve the fresh yeast in it. Then you add the rest of the ingredients except the flour and the poppy seeds. When everything is mixed well, step-wise add the all-purpose flour and stir well in-between. Now the rye bread dough should be like a thick porridge.
Coat/spray the inside of a bread pan with butter and pour the dough into it. Cover the bread pan with a dishtowel and set it aside to rise for about 1 1/2 hours. Finally, bake the bread at 180 C (360 F) for approximately 1 hour and 20 minutes. When done, let the bread cool off on an oven rack before cutting slices off it.
Danish Rye Bread (easy recipe)
Ingredients
- 25 g fresh yeast (or equivalent dry yeast)
- 5 dl buttermilk
- 2 dl lukewarm water
- 1 tbsp honey (or malt syrup)
- 1/2 tbsp salt
- 2 dl cracked rye kernels
- 1 dl sunflower seeds
- 1 dl flax seeds
- 1/2 dl sesame seeds
- 2 dl whole wheat flour
- 4.5 dl all-purpose flour
- 50 g black poppy seeds
Instructions
- In a large bowl; dissolve the yeast in the lukewarm water.
- Add the rest of the ingredients except the all-purpose flour and poppy seeds. Stir to mix everything.
- Complete the rye bread dough by adding the all-purpose flour step-by-step. Stir well in-between each step. The consistency of the dough should be like a thick porridge.
- Set the dough aside somewhere warm and cover the dough with a clean dishtowel. Let it rise for about 1 hour.
- Spray/coat the inside of a bread pan with some butter.
- Pour the dough into the bread pan and sprinkle the top with poppy seeds.
- Cover the bread pan with a clean dishtowel and set it aside some place warm for about 1 1/2 hours. This will let the rye bread rise.
- Bake the bread at 180 C (360 F) for about 1 hour and 20 minutes. It is important to keep an eye on the bread during this time as the baking time might variate a little bit. The bread is done when it sound hollow when 'knocking' on it.
- When the bread is done, remove it from the bread pan and let it cool off on an oven rack. It is normally a good idea to wait until the bread is cooled off before cutting it.
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]]>The post Healthy Nordic Broccoli Buns appeared first on Nordic Food & Living.
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On this page I will show you a Nordic recipe for healthy broccoli buns. And before you get scared away I will start with a promise. Even though these buns are made with broccoli they are still very delicious and of course a very healthy and perfect alternative to normal white toast bread. Read more and see how easy it is to make some filling, healthy and delicious Nordic broccoli buns.
Healthy alternative to white toast bread
I have travled and live outside Denmark many times. I am addicted to travel and I love exploring the world we all share. Every time I go abroad, there is always one thing that I am missing and that is the Nordic bread.
If these is one thing, that we are good at here in the Scandinavian countries then it is making some delicious bread.
Read also: How to make the famous Nordic rye bread
When I travel, I always find it difficult to find good quality and healthy bread for my breakfast or lunch.
If you are looking for a great and healthy alternative to the normal white toast bread then I will recommend you to look at some Nordic bread recipes. Nordic bread is typically based on simple and great ingredients, which normally contains a high amount of protein and dietary fibers.
Try also: Easy recipe for Danish carrot buns
Of course I have several great recipes here on my food blog. Just browse the bread section.
Nordic Broccoli Buns
These broccoli buns does of course contain a lot of broccoli - but do not get scared away because of that.
Personally, I love broccoli and the fact that it is packed with fantastic vitamins and dietary fibers these broccoli buns simple makes you fill full for a longer time.
Of course, these buns taste like broccoli - but not in the bad way - if you ask me. In my mouth healthy ingredients simple does taste better. If you try them I would love to hear from you in the comment section below.
I can recommend serving these buns for breakfast with a slice of cheese and some homemade jam - that is my personal favorite. However, you can also use them to make sandwiches for lunch or the afternoon.
Read also: My best recipe for strawberry and raspberry jam
Imagine a sandwich that actually makes you feel full and provides some great nutrition for your body. Make a broccoli sandwich with a slice of low fat cheese, a slice of ham, fresh spinach leaves, tomato and a little mayonnaise. Then you are all set for hours.
Healthy Nordic Broccoli Buns
Ingredients
- 1 broccoli
- 4 eggs
- 100 g almonds (3.5 oz)
- 100 g whole wheat flour (3.5 oz)
- 200 g all-purpose flour (7 oz)
- 1 tsp baking powder
- 1 tsp salt
- pumpkin seeds for topping
Instructions
- Rinse the broccoli and cut it into smaller pieces. Discard the stalk. Pour it in a food processor or blender and blend everything into a fine texture. Remove the chopped broccoli from the blender and set aside.
- Add the almonds to the food processor and blend again until the almonds are chopped into smaller pieces.
- Mix the prepared broccoli and almonds with the eggs. Add the two types of flour, the baking powder and salt. Mix well.
- On a parchment paper covered oven plate use to tablespoons to set 12 broccoli buns. It is good idea to dip the spoons in cold water.
- Decorate the top of the buns with pumpkin seeds.
- Bake them in the oven at 200 C (400 F) for 30 minutes.
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]]>The post Nordic Breakfast Buns appeared first on Nordic Food & Living.
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Some good homemade Nordic breakfast buns are just the best.
I do not think there is a better way of starting a Saturday or Sunday morning.
This recipe for overnight raised Nordic buns is simply super good and perfect for the weekend, where you want to make some extra good breakfast.
There is just something special about having a homemade and healthy breakfast on the weekend.
See also: My best Nordic bread recipes
Especially the weekends where there is nothing else on the schedule than relaxing and having a good time - I think that these days the homemade Nordic breakfast buns taste a little better.
On this page here, I would like to share a recipe for overnight raised Nordic breakfast buns. Try these breakfast buns today and get some Nordic feeling into your home.
Crisp crust and plenty of healthy grains
The reason I love this recipe for overnight raised buns is that they have the most delicious crisp crust and a nice moist and soft core.
I think that the combination of whole-wheat flour, oatmeal and the five-grain mixture is perfect. This balance between these ingredients is great for getting the great crush and the soft core.
Read also: My best breakfast recipes
These Nordic breakfast buns are definitely one of my absolute favorite recipes for the weekend breakfast.
Homemade healthy Nordic breakfast buns
If you look through the ingredient list for these Nordic buns, you will notice that they contain several types of different kernels, some whole wheat flour and oatmeal.
It is therefore safe to say that these homemade Nordic breakfast buns are a great alternative to ordinary white bread, which are otherwise very popular breakfast many places around the world.
Also see: Easy recipe for Nordic rye bread
Even though these Nordic breakfast buns are literally packed with lots of healthy dietary fiber and protein it certainly does not affect the quality and the pleasure of eating these buns in a bad way.
In fact, I personally prefer these buns over the traditional wheat buns.
My favorite weekend breakfast
As mentioned in the section above, this Nordic recipe for overnight raised buns is an absolute favorite and certainly one of my top three most used breakfast recipes for the weekends.
Together with these Nordic buns, the other two of my top three dishes are Homemade Egg McMuffin and my cloudy eggs with bacon .
If you are interested in trying something new and different for your weekend breakfast, I would definitely recommend you to take a look at these other two breakfast recipes which are both posted here on my Nordic food blog.
You can find both recipes in the breakfast section in the menu above.
Advantage of cold-raised buns
In this recipe for Nordic breakfast buns the dough, as the name suggest, have raised in the fridge over the night. A typically dough has been raised only a couple of hours on the kitchen counter top.
Instead of raising this dough at room temperature in the kitchen, this dough is rising at least eight hours in the fridge and preferably overnight.
Also see: The best recipe for Danish Carrot Buns
There are several benefits to cold-raised bread, but the smartest thing is definitely that you can prepare the dough the evening before. This means that you can save some time when you want to have freshly baked bread in the morning.
This way you do not have to spend that much time in the kitchen in the morning where you're probably more interested in relaxing in bed. The only thing that you have to do in the morning is to set the buns on a oven plate and then let them raise an hour before baking.
Therefore, there is a minimal amount of work and only little wait time, but it is definitely worth the trouble.
These Nordic breakfast buns are absolutely amazing and the nice scent of freshly baked bread that spreads in your house is fantastic.
Topping for Nordic bread
The Nordic way of serving breakfast buns is typically with a slice of cheese, a slice of meat, jam or sometimes just smeared with cold butter.
Personally, I prefer to serve my freshly baked breakfast buns with a slice of cheese and a little homemade strawberry or raspberry jam - quite simple but still incredibly delicious if you ask me.
Of course, you just choose the exact topping for your morning buns as you prefer.
Also see: The best recipes for Homemade Jam
If you are having guests over or if you just want to make some extra delicious topping, then I would definitely recommend you to make some homemade topping. Here on my Nordic food blog I have several recipes for traditional Nordic topping which can be served with bread. Browse around and get inspired.
Also read: My best recipe for homemade strawberry and raspberry jam
I have several recipes for the best and super delicious jam. Or maybe you are more into some sweet homemade chocolate spreading. You can find the recipes by using the search field on the front page or by using the menu on top of this page to navigate to the topping section.
Recipe for Nordic breakfast buns
This recipe for Nordic overnight raised buns is super easy to follow.
You start by dissolving the fresh yeast and sugar in the cold water and milk. If you are going to use dry yeast then add this together with the flour instead.
Then simply add the rest of the ingredients and knead it all together into slightly sticky and uniform dough.
Now the dough must raise in the refrigerator for at least eight hours, but you can easily let it raise for longer.
If you plan to keep the dough in the fridge for a long time, then you can reduce the amount of yeast a little, in order to reduce the raising speed. Likewise, if you want to shorten the raising time, just add a little extra yeast.
Cover the bowl with plastic wrap when it raises in the refrigerator to prevent the dough from drying out.
Also see: The best recipe for healthy Nordic rye bread
After the time in the fridge, your cold raised dough is ready to be shaped into nice buns. Use two tablespoons dipped in warm water to grab the dough and set buns on a baking plate lined with parchment paper. Try to make the buns a little high and slightly pointed. The soft dough tends to flatten out a little when it raises.
Once you have made nice buns, they must be decorated. I personally use different seeds and grains. I can recommend you use sesame seeds, chia seeds, rolled oats and sunflower seeds.
Brush the buns with a beaten egg and sprinkle with seeds or grains. Finally, let them raise for another hour some place warm.
Bake them at 200 C (400 F) for about 30 minutes.
Nordic breakfast buns (overnight raised)
Ingredients
- 2.5 dl water (1 cup)
- 2.5 dl milk (1 cup)
- 15 g fresh yeast (1/2 oz)
- 2 tsp of sugar
- 1 dl whole wheat flour (2/5 cup)
- 1 dl oats, coarse or fine (2/5 cup)
- 1 dl Nordic five-grain mixture or cracked wheat kernels (2/5 cup)
- 500 g all-purpose flour (1,1 lb)
- 1/2 tbsp salt
Instructions
- In a large bowl, dissolve the fresh yeast and sugar in the cold water and milk.
- Add the rest of the ingredients and knead everything into a smooth and nice dough. If you can't find the five-grain mixtures then just use cracked wheat kernels. Five-grain mixture is equal combination of cracked rye kernels, cracked wheat kernels, flax seed, sesame seeds and sunflower seeds
- Cover the bowl with plastic wrap and place it in the fridge for 8-12 hours. You can with advantage make the dough in the evening and use it for as breakfast the following morning.
- Dip two tablespoons in cold water and use them to set buns on an oven plate lined with parchment paper. Try to make the buns a little pointy. When they raise, they will flatten out a little more.
- Let the bread raise for an extra hour at room temperature.
- After the final raising, brush the bread with some beaten egg and decorate them with different seeds or grains.
- Bake the bread in a 200 C (400 F) preheated oven for about 30 minutes.
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]]>The post Danish Poppy and Sesame Seed Twists (Frøsnapper) appeared first on Nordic Food & Living.
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These Danish Poppy and Sesame Seed Twists or Danish Twists, for short, are a very traditional Danish Pastry which is a standard item in every bakery around the country.
These Danish Twists are quite simple and relatively easy to make once you master the ground recipe for a pastry dough. Making a pastry dough has a couple of important steps to consider. The recipe I uses for this dough, here on my blog, is also the recipe I used as a base for a series of different Danish pastry, which is why I have decided to make a separate and single post for this base recipe. You can find this ground recipe here on my blog, browse to the Traditional Danish section or use the search field.
The Danish name for these Danish Twists is Frøsnapper which is actually a quite strange name. Directly translated, if it even makes sense to make this translation, would be Frog Snapper. I know, it is a strange name. Nevertheless, it is a catchy name and it is somewhat funny. I have no idea where the name came from.
I clearly remember that I liked these Frøsnapper a lot when I was a kid. It was one of the things that were sold in the school canteen when I first started in kindergarten. I remember that the best school days were the ones where I had couple of coins to buy a Frøsnapper.
Instructions
As said earlier, it is actually quite easy to make these Danish Twists. However, it does require some skills to make the base Danish Pastry Dough, which is described in a separate blog post here on NordicFoodLiving.com. When you have made a base pastry dough, the first thing you have to do is to roll it into a flat 60x30 cm (24x12 inch) sheet.
In a small bowl, mix the sugar and butter and then smear it out on the lengthwise and half of the pastry dough. Fold the other half of the dough on top of the sugar and butter mixture. Assemble the edges of the dough and use a knife to cut 15 Frøsnapper measuring 15x4 cm (6x4.5 inch).
Now twist the Frøsnapper 1 - 1.5 revolutions on the long side and place them on a parchment paper covered oven plate. Let the pastry rise for about 30-40 minutes. Brush the dough with a beaten egg and bake them in a preheated oven at 220 C (430 F) for 5 minutes before turning the heat down to 200 C (400 F). Now bake the Frøsnapper for another 15 minutes.
Let them cool off before eating them. Store in an airtight plastic bag or container.
Danish Poppy and Sesame Seed Twists
Ingredients
- 1 portion of Danish pastry dough (Find recipe on www.NordicFoodLiving.com)
- 100 g poppy seeds (3.5 oz)
- 100 g sesame seeds (3.5 oz)
Filling
- 125 g butter (4 1/4 oz)
- 4 tbsp sugar
Instructions
- Start by making a standard Danish Pastry Base Dough. I have a recipe for this here on www.NordicFoodLiving.com - search for Pastry Dough or click this link.
- On a flour cover table, use a rolling pin to flatten the pastry dough into a 60x30 cm (24x12 inch) rectangle.
- Make the sugar/butter filling by mixing the two ingredients in a small bowl.
- Use a knife to smear out the filling lengthwise on half of the pastry dough.
- Now fold the other half of the dough over the part with the butter/sugar filling. The dough should now measure 60x15 cm (24x6 inch). Use your fingers to assemble the edges so that the filling is sealed inside.
- Brush the top of the dough with a beaten egg. Save any excessive egg for later. Sprinkle the dough with poppy and sesame seeds. The dough should be completely covered with seeds.
- Use a knife to cut the dough into 15 pieces measuring 15x4 cm (6x4.5 inch).
- Now twist the dough one revolution along the long side and place them on a parchment paper covered oven plate.
- Cover the twisted dough with a clean dishtowel or similar and let them rise for about 30-40 minutes.
- 10. Use the rest of the beaten egg to brush the parts of the pastry that has not been covered with Poppy seeds.
- 11. Preheat the oven to 220 C (430 F) and then place the raised pastry at the oven's middle location. Bake the pastry for 5 minutes then turn down the heat to 200 C (400 F) and continue baking for about 15 minutes or until they are nice and golden.
- 12. Let the baked Twists cool off on an oven grid.
Notes
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]]>The post Nordic Rye Buns (Healthy bread) appeared first on Nordic Food & Living.
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Healthy and easy recipe for Nordic rye buns. In the Nordic countries, rye bread is a very traditional type of bread, which is typically served for breakfast, lunch and sometimes dinner. These rye buns are perfect snacks for breakfast and lunch.
Nordic Rye Bread vs Nordic Rye Buns
You might already have heard about Nordic Rye Bread as this is by far the most popular type of bread, which you can get here in the Nordic countries. Therefore, the question is how this recipe for Nordic rye buns is different from the original rye bread. The original Nordic rye bread is baked in a rectangular loaf pan and then cut in slices when done. In this recipe for rye buns, we do not use a loaf pan. Instead, we shape the rye dough into several smaller rye buns using two tablespoons. When it comes to the actual recipe and the ingredient list it is almost the same. The traditional Nordic rye bread is based on a sour dough where the sour dough is used as the leveling agent. In this Rye Bun recipe, the sour dough is replaced by regular fresh yeast or alternatively dry yeast. This makes these Rye Buns really simple and easy to make. If you are looking for the traditional recipes for rye bread I have, of course, this posted here on my Nordic food blog.
Healthy alternative to toast bread
In many countries around the world, the traditional white toast bread is by far the most consumed type of bread. White toast bread is mostly used to make sandwiches and other snack meals. White toast bread is delicious and easy to make, the only issue is that the nutritional composition is not the best. These Nordic rye buns are a fantastic and healthy alternative to the white toast bread. Rye buns are packed with dietary fiber, which is important for your body and something that you should really consider making a regular part of your daily diet. Dietary fiber makes you feel full for a longer time, it keeps your insulin production stable and it gives your stomach something to 'work' on. I can highly recommend these Nordic rye buns if you are looking for some healthy Nordic food as a part of your daily diet. If you are looking for other types of healthy Nordic recipes I have a whole section here on my food blog.
How to serve Nordic Rye buns
In the Nordic countries rye bread and rye buns are typically served for lunch and sometimes dinner. The rye bread is traditionally smeared with a little butter and the topped with different types of meat, cheese, eggs, fish and even sometimes Nutella. Basically, you simple just use any type of topping you prefer. Think of rye bread as a base for an open-faced sandwich. If you want to be a little nontraditional, you can make regular sandwiches with a top and bottom using these Rye Buns - this is actually how I prefer to serve these Rye Buns.
Recipe for Nordic Rye buns
As already mentioned, it is actually quite easy to make these Nordic rye buns. In a large bowl, you start by dissolving the fresh yeast. If you are using dry yeast, add this together with the flour and make sure to knead the dough a little extra. Add the yoghurt and the different seeds and mix. Add salt and the different types of flour. Use a wooden spoon or similar to mix all the ingredients into a sticky rye bread dough. Now it is rising time. Cover the bowl, with the rye dough, with a clean dishtowel and let the dough rise for one hour.
Use two tablespoons to shape/make rye buns and place them on an oven plate lined with parchment paper. If you dip the tablespoons in water, it can make it easier to shape the buns. Use the wet spoons or your fingers to smooth the rye buns. Let the buns rise for another 30 minutes before you brush them with water and sprinkle them with sunflower seeds. Bake the buns in a preheated 160 C (320 F) oven for about 30 minutes. The baking time is depended on the size of the buns. Keep an eye on the buns while they are in the oven. A good trick to test if they are done, is to gently knock of the back of the buns. If they are firm and sound hollow, they are good. Also, cut a bun and check the inside. They should be a little sticky inside when they come right from the oven.
Nordic Rye Buns
Ingredients
- 50 g fresh yeast (2 oz)
- 6 dl water, lukewarm (2 1/2 cups)
- 125 g sunflower seeds (4 1/2 oz)
- 100 g flax seeds (3 1/2 oz)
- 400 g cracked rye kernels (14 oz)
- 200 g whole-wheat flour (7 oz)
- 750 g rye flour (1 2/3 lb)
- 1 liter yogurt, natural (4 1/5 cups)
- 150 g all-purpose flour (5 1/2 oz)
- 25 g salt (3/4 oz)
Instructions
- In a large bowl, pour in lukewarm water and dissolve the fresh yeast. If you are using dry yeast, add this in the step with the flour.
- Add yogurt and the different types of seeds. Mix well.
- Add salt and all types of flour. Use a large spoon to mix/knead everything into a nice and sticky rye dough.
- Cover the dough with a clean dishtowel or plastic wrap. Set aside and let the dough rise for one hour.
- Use two tablespoons to make rye buns and place them on a parchment paper covered oven plate.
- Set aside and let the buns rise for another 30 minutes.
- Brush the buns with water and sprinkle them with sunflower or pumpkin seeds.
- Bake them in a 160 C (320 F) preheated oven for about 30 minutes. The baking time is depended on the size of your buns. Check them regularly so they do not overbake. The center should be soft and chewy.
- Let your freshly baked rye buns cool off before you make yourself a nice and healthy rye bun sandwich.
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If you are looking for a recipe for a super simple and almost fail-safe Danish Rye Bread - then you are landed on the right page. The special about this recipe is that it do not require a Sour Dough which is a very typical, and for some people a very important, ingredient. However, even though the traditional Danish Rye Bread is based on a Sour Dough I must say that this recipe I have posted below does a very job and is fully comparable with the traditional rye bread. I would even say that this bread could easily get the same amount of points in a blind-taste-test among Danish people.
Sour Dough or Fresh Yeast
The reason why the traditional rye bread is based on a Sour Dough is because it is a great leavening agent and because it gives the bread a sour and special taste. A Sour Dough is for some people an important part of the rye bread baking process. Even though a sour dough is quite easy to make, the only disadvantage is that it requires about 4-6 days preparing. I have made a complete guide how to make your own sour dough which you can find here on my blog - just use the search field on the front page.
One of the key features with a Sour Dough is, as mentioned above, the great leavening properties. However, it is quite easy to substitute the sour dough with normal yeast. In the recipe below, I have used fresh yeast, which makes it super easy to make a homemade Nordic rye bread. Of course, I also have the traditional rye bread recipe posted here on my blog. This bread requires a sour dough. Again, you can find the original rye bread recipe by using the search field on the front page.
I know that it can be difficult to get fresh yeast some places in the world. In this case, I am quite sure dry yeast can do the job as well. However, I have not tested this recipe with dry yeast yet. If you have any experience with dry yeast and rye bread I would love to hear from you in the comment section below.
Rye Bread from the Nordic Countries
I have done a lot of traveling around the world both private and with my job. I am a person who love to experience new cultures, meet new people especially the ones with a different background then myself. Very simple, I love spend time abroad, if it is business or pleasure, it does not matter. However, when I am traveling around the world there is always one little thing I am missing from back home and that is the Rye Bread. The white and light toast bread, which is the most common type of bread and eaten every day by thousands of people around world, is just not my preferred substitute when I am used to the healthy rye bread.
What is Rye Bread?
Rye bread is a very common type of bread eaten in the Nordic countries like Denmark, Sweden and Norway but also some places in Germany. I am also quite sure this bread has found its way to other places in the world. Rye bread will, to the Nordic people, always be something very important and most a part of the daily diet. Once you have tried making your own rye bread I can also recommend to making some of my Rye Bread Chips, which are fantastic delicious as a morning snack or just before dinner.
Instructions for rye bread without sour dough
As I have mentioned several times, this rye bread is very easy to make. I normally always start by measuring out all the ingredients in small cups and bowls - this way the next steps are just super simple.
In a large bowl; add the lukewarm water and dissolve the fresh yeast. Then add all the grains, salt and yogurt and stir to mix. Finish the preparation of the dough by adding the different flours and knead everything into a nice and sticky rye bread dough. You can with advantage use a kitchen machine for this kneading step. After this kneading, set the dough aside and let it rise for about one hour.
Spray coat two bread pans with cooking oil or butter and pour half of the rye dough into each of them. Let the dough rise for another 30 minutes somewhere warm. Before baking the bread, brush the top of the bread with water and sprinkle it with some sunflower seeds. Preheat the oven to 200 C (400 F). Once you put the bread in the oven, lower the temperature to 160 C (320 F) and bake the bread for 1 hour and 15 minutes.
Danish Rye Bread (Without Sour Dough)
2 bread
Preparation time: 15 minutes
Total Time: 1 hour and 45 minutes
Danish title: Rygbrød uden surdej
Cuisine: Danish
Category: bread
Ingredients:
50 g (2 oz) fresh yeast
6 dl (2 1/2 cups) water
125 g (4 1/2 oz) sunflower seeds
100 g (3 1/2 oz) flax seeds
400 g (14 oz) cracked rye kernels
200 g (7 oz) whole wheat flour
750 g (1 2/3 lb) rye flour
1 liter (4 1/5 cups) yogurt, natural
150 g (5 1/2 oz) all-purpose flour
25 g (3/4 oz) salt
pumpkin seeds, for decoration
Instructions:
1. In a large bowl; dissolve the fresh yeast in the lukewarm water
2. Add the all different seeds, salt and yogurt. Stir to mix.
3. Add all the different types of flour and mix everything using a wooden spoon or a kitchen machine. The rye bread dough should be quite sticky.
4. Set the dough aside some place warm and let it rise for about 1 hour. It is a good idea to cover the bowl with a clean dishtowel.
5. Pour the dough into two bread pans. If the pans do not have a non-sticking coating, it is a good idea to spray the inside of the pans with some cooking oil.
6. Let the rye bread rise some place warm for another 30 minutes.
7. Brush the top of the bread with some water and sprinkle with sunflower or pumpkin seeds.
8. Pre-heat the oven to 200 C (400 F). Place the rye bread in the oven and turn the heat down to 160 C (320 F). Bake the bread for about 1 hour and 15 minutes. Let the bread cool off on an oven grid or similar.
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