Dan­ish Rug­brød Bol­las

A typ­i­cal break­fast bread in Den­mark, this healthy roll is chock-full of whole wheat, berries and grains. Per­fect with cold cut meats and cheeses.

Epicure - - TIPPLE TIPS -

Makes 15 bol­las (rolls)

Prep time 30 hours for starter and grains + 1 hour 10 min­utes for dough

Bake time 30 min­utes

quick rye sour­dough

• 50g strong bread flour

• 50g rye flour

• 30g nat­u­ral unsweet­ened yo­ghurt

• 20ml warm water

• 1/8 tsp ac­tive dried yeast

• 50ml cold water

» Place 25g strong flour flour, 25g rye flour, nat­u­ral unsweet­ened yo­ghurt, warm water and ac­tive dried yeast into a small bowl and mix with a wooden spoon un­til evenly com­bined and then cover. Let ferment for 12 hours, then feed with the fol­low­ing: 25g strong bread flour, 25g rye flour and cold water.

» Mix with a wooden spoon un­til evenly com­bined and cover. Let ferment for 12 hours then it’s ready to be used.

» You will now have 200g of rye sour­dough. Use 100g for the recipe and keep 100g in the con­tainer and feed with the above amounts again. » Re­mem­ber you can keep the sour­dough in the fridge in a cov­ered con­tainer and feed it ev­ery 10 days or so, then bring it out a day be­fore needed and feed it twice to make it healthy and strong again for use.

soaked grains

• 215g whole rye grains (or whole wheat grains or a mix­ture of both)

• 75g sun­flower seeds

• 75g lin­seeds

• 15g salt

• 340ml hot water

» Place all in­gre­di­ents into a bowl and mix thor­oughly. Cover and stand at room tem­per­a­ture for a min­i­mum of 16 hours and max­i­mum of 24 hours.

dough

• 200g strong bread flour

• 80g rye flour

• 100g rye sour­dough from above

• 150g water, 30°C

• 5g ac­tive dried yeast

• soaked grains

• 50g pump­kin seeds

• 50g sun­flower seeds » Pre­heat the oven to 235°C.

» Place all the in­gre­di­ents into a mixer fit­ted with a pad­dle and mix on slow speed for 10 min­utes. Dur­ing mix­ing you will need to scrape the sides of the bowl down as well as the dough hook to en­sure an even mix.

» Once the bat­ter is mixed, weigh the dough into 80g pieces. Us­ing wet hands shape into balls and dip into ei­ther pump­kin or sun­flower seeds and place onto a bak­ing tray.

» Cover loosely with plas­tic wrap and al­low to proof for ap­prox­i­mately 45 min­utes to 1 hour.

» Once proofed, re­move the plas­tic and place the rolls into the pre­heated oven then quickly ap­ply steam into the bot­tom of the oven. Bake for 30 min­utes or un­til golden.

» Re­move from the oven and al­low to cool on a wire rack.

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