Baking Overnight Breakfast Rolls makes for a nice alternative to the morning toast. The smell of fresh rolls in the morning does not take as much effort as you might think. Continue reading
These Focaccia buns are great for soup, but I find they work their best magic as burger buns. Because of the texture, your burger will not get soggy, and the salt and oily crust gives the burger experience a whole other dimension. Continue reading
6 deciliters of plain flour
3 deciliters of whole wheat flour
1 teaspoon of salt
1 tablespoon of baking powder
5 tablespoons of sunflower oil
2 deciliters of yoghurt
2 deciliters of milk
A handful of Müsli
Making Crispy Mini Breakfast Scones
Set your oven temperature to 200 degrees Celsius. Take out a large bowl and add all the dry ingredients, mixing them well. Make a dip in the middle and pour in your milk and oil, finally adding some Müsli (mine contains desiccated coconut, raisins, cornflakes and almonds and many, many seeds).
Stir all the ingredients together until it starts to come together. At this point, start using your hands, not kneading just combining. The trick of getting scones right is to not overwork the dough, just combining it until you can put it onto a flour dusted surface. Use a rolling pin to roll the scones into 1-1,5 centimeter thickness. I used a scone cutter, one size smaller than usual, because I wanted mini breakfast bites. You might need to re-roll the dough to get all your scones cut out.
Alternatively you roll one large square that you part up with a knife or pizza roller. I guess it makes sense to roll the dough onto the baking sheet then, seeing as it is hard to lift the dough onto the paper, its very fragile. My mini scones made 2 trays, which I then baked in the oven for 15 minutes. I would suggest to check after 10 minutes, seeing as all ovens are different.
When the scones have browned and risen nicely, take them out and let them rest on a baking grid before you serve them. They taste excellent with a little butter and raspberry jam.
Inspired by godt.no
25 grams of fresh yeast
3 1/2 deciliters of warm water
3 deciliters of yoghurt
1 deciliter of buttermilk
1 table-spoon of light/bright syrup
2 tea-spoons of salt
600 grams of plain flour
250 grams of rye flour
150 grams of oats (finely ground)
1/2 deciliter of olive oil
100 grams of dried figs
(2 bread baskets to shape the breads)
Making Basket Bread with Figs
Crumble the yeast into a large baking bowl. Mix yoghurt and buttermilk with warm water so that the mix reaches room temperature. Add the liquid to the yeast and stir until it dissolves. Add syrup and olive oil. Measure out your flours and your oats and add it in a little by little, together with the salt. Chop the dried figs into thin strips and add to the dough. Start kneading the dough and be sure to have a dough scraper and extra plain flour to hand. The dough is wet and it will take a while until the gluten is stretched enough so that it starts forming into a bread shape. Use the dough scraper to maneuver your dough and be patient at kneading. Unless you have a kitchen machine that will do this for you. When you have kneaded the dough so that it starts releasing the surface, and you are more or less able to form it into a round, add some flour to your work surface to help you form the dough into a round. Cover with a kitchen towel and leave to rest for 20 minutes.
Meanwhile take out your bread baskets and plain flour. Line the inside of the baskets with flour so that the dough will not stick while resting in them. When the 20 minutes are up, part your dough in two, use a scale to be more exact, and form the two doughs into a round. Add the rounds to each their basket, and leave to rest for another two hours. Before the two hours are up, set your oven to 250 degrees Celsius. Measure up 2 deciliters of water and put a baking tray in the bottom of the oven. When the oven is preheated, turn your breads onto a baking tray lined with baking paper, the basket will give them a nice pattern. Score the breads in a circle on the top, somewhat like this, to avoid your bread cracking up when the steam releases as it rises in the oven. Put the breads in the oven and pour the water into the bottom baking tray. Turn the oven off completely, and wait 5 minutes until you turn the oven onto 200 degrees Celsius. Leave the breads to bake for 30-45 minutes. Baking time varies from oven to oven, and you can only be sure when you take the bread out and knock on the bottom for a hollow sound.
If your bread is slightly under baked it is not a crisis. If you put your bread in a cold oven and warm it up to a 150 degrees, when serving it or having taken it out of the freezer, the bread will finish baking. This bread has a nice crust, a soft middle and tastes excellent with cheese. It will also keep well if kept in an airtight plastic bag. I ate three slices this morning, and its been three days since I baked it, it still tasted fresh.
Inspired by Politikens Bog om Brød by Lone Kjær
500 grams of plain white flour
60 grams of butter
15 grams/1 table-spoon of sugar
10 grams/2 tea-spoons of salt
20 grams of fresh yeast
60 grams of eggs
210 millilitres of warm water
60 millilitres of milk
Toppings: Sunflower seeds, pumpkin seeds, linseeds, sesame seeds, corn flour, plain white flour and caraway seeds.
Making Tear and Share Rolls
Cut the butter into smaller chunks and add to a food processor with the flour, mix until the flour reaches breadcrumb consistency. If you don´t have a food processor add both to a bowl and use your hands, rubbing the butter into the flour. Mix in sugar and salt. Whisk the eggs, ca 1 1/2 small eggs, together and weigh them up. Don´t throw the leftover egg away as you will use it for the egg wash at a later stage.
Measure up your milk and add warm water to the same measuring cup, attempting to get a lukewarm temperature. Put your finger in, the mixture should be neither cold nor warm. Crumble the yeast into a bowl and pour over the water/milk mix and the eggs. Dissolve the yeast using a spatula and add in the flour mixture. Fold the flour in until it all becomes one dough. Pour the dough onto your baking surface and start kneading it. The dough will be quite wet at this point, but just continue to knead the dough and use a dough scraper to assemble it back into a “ball”. This is a lengthy process, so put on some good music.
When the dough starts sticking less to your hands and becomes more elastic, add a little flour to the surface to help shape it into a tight ball. Place the dough back into the baking bowl, make sure you clean it out first, and leave to rise somewhere warm under a cloth until it has doubled in size. Take out your toppings, you can use alternative ones like poppy seeds, nigella seeds and so on, and place them on small plates. This way its easier to put the toppings back into their containers. Add some milk to the leftover egg and whisk together.
Take out a round baking tin (22 -25 centimeters in diameter, mine was 22) and line it with baking paper. Butter some baking paper and butter up the side of the tin. When the dough has doubled in size add it to your baking surface and take out your scale. Measure out 19 approximately similar sized buns, ca 50 gram each, and roll them into small buns. Use a baking brush to brush the milk/egg mix onto the top of the bun and roll the top in the topping of your choice. Continue until all the buns have been covered and make sure that you have different type toppings all around for a more interesting look. Cover with a kitchen towel and leave to rest for about 20 minutes.
Preheat your oven to 180 degrees Celsius and place the tin onto the middle shelf when the 20 minutes are up. Leave in for about 25-30 minutes, it really depends on your oven. Check after 25, and give it a little extra if it seems a bit too soft. Take the tin out of the oven and remove the ring around the buns. Lift the baking paper off the bottom, check to see that your buns are brown underneath, and place on a baking grid to cool off. Serve for breakfast, brunch, dinner or soups.