Good morning everyone.
The sun is shining where I am right now, and I have a tray of these buns freshly baked from the oven, ready to be enjoyed for breakfast.
Breads like these are some of the things I miss the most when I’m going abroad for work, having breakfast at hotels. I just love Norwegian breads packed with seeds and grains, with some brown cheese or Norwegian caviar and a glass of cold milk. They are filling and delicious, and so easy to make at home.
This multigrain bread is the perfect breakfast bread, packed with nutritious seeds and grains such as sesame seeds, sunflower seeds, linseeds, quinoa and oats. It’s a filling bread with an amazing flavor.
- 50 gram oats
- 50 gram sesame seeds
- 50 gram sunflower seeds
- 50 gram linseeds (flaxseeds)
- 50 gram Quinoa
- 100 ml cold water
- 50 gram fresh yeast
- 5 dl tepid milk
- 1 ts salt
- 3 dl sour cream
- 5 dl whole wheat flour
- 8 dl all-purpose flour
- multigrain mix
- Prepare the multigrain mix one hour before making the dough.
- In most supermarkets you can find quinoa in the pasta and rice aisle, or among the gluten free products.
- Put all the ingredients for the multigrain mix in a bowl, including the water, and stir to mix.
- Set aside for one hour.
- Preheat the oven to 200 °C/390 °F. Put the all-purpose and whole wheat flours into a mixing bowl with the salt and sour cream. Crumble in the fresh yeast.
- Add the tepid milk, which should be about 37 °C/100 °F. If the milk is too hot or too cold it will kill the yeast.
- Knead the dough for about 5 minutes.
- Then add the multigrain mix. Don’t use a mixer here, just use a wooden spoon to stir it into the dough.
- Stir until well blended.
- Put the dough into a greased bowl.
- Cover the bowl with a clean dish towel and place in a draft free place to rise for about 40 minutes.
- Tip out the dough onto your work surface, then cut in half if you want to make 2 loaves. You may need to flour your hands to shape the dough to fit your loaf pans. Remember to grease your pans with some non-stick baking spray first.
- Alternatively, make one loaf from one half of the dough, and a tray of buns of the other.
- Cover with plastic wrap and leave to prove in a draft free place for about 30 minutes.
- Bake loaves for about 30 minutes, buns will need about 20 minutes.
- Leave the breads to cool in their pans for 10 minutes before turning out to cool completely.
- These breads (or buns) are suitable for freezing, but I prefer them on the day they are made.
- I love these buns with some Norwegian brown cheese and a glass of cold milk.
- I hope you want to try making these breads.
Bon appétit everyone.
With love from Manuela.
May I use Active yeast Instead of Fresh Yeast?
Yes use this yeast converter http://makebread.com.au/fresh-yeast-conversion/