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.
- 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)
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.