Nordic breakfast buns (overnight raised)
Super easy recipe for Nordic breakfast buns with a crisp crust and a delicious moist core. These buns contain lots of healthy fibers and are therefore a healthy but still a really delicious alternative to traditional white bread. Serve with cheese and homemade jam and you have yourself a great Nordic breakfast.
Prep Time20 mins
Cook Time8 hrs
Total Time8 hrs 20 mins
Servings: 8 buns
- 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
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.