Nordic Vegetarian Spinach Buns
Super delicious Nordic vegetarian spinach buns with oats, whole-wheat flour and pumpkin seeds. Healthy and perfect for the weekend breakfast or for lunch. Serve with slices of meat or a good homemade basil pesto.
Servings: 12 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.