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.
- 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.
With love from Manuela.