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.

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.