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.
Servings: 8 buns
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.