⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. There are of course different opinions on what a good hamburger bun should be like. I think they must be really soft so you can easily take a bite. These buns have a bit of whole grain in the dough. If you want yours lighter, you can instead use the hot dog bun dough and shape it into hamburger buns. ...
⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. A hearty whole grain bread combining wheat, whole spelt, and rye flours. No kneading required - just mix and let time do the work. Perfect for everyday eating and keeps well for days. Ingredients Rye Sourdough Starter (Levain) 25 g rye sourdough starter (2 tbsp) 100 g water (1 dl) 55 g rye flour (1 dl) Dough all of the prepared rye sourdough starter (save 25g for next bake) 550 g water (5.5 dl) 250 g bread flour (4 dl) 250 g whole spelt flour (5 dl) 250 g rye flour (4.5 dl) 15-20 g salt (1 tbsp) Instructions Day 1 Evening (6-10 hours before mixing dough) Mix sourdough starter with water and flour in a bowl. Cover loosely with a lid and let stand until the sourdough has bubbled up, 6-10 hours. Day 2 Morning (Mix dough) Save a dollop (25g / 2 tbsp) of the levain in a jar in the refrigerator for your next bake. Mix the remaining levain with the other ingredients into a dough in a bowl - either by hand until the dough just comes together or with a dough mixer for 5 minutes on low speed. Cover the bowl and let the dough ferment at room temperature for 6-8 hours. Shape and Final Proof Scrape the dough onto a floured work surface, divide it into two pieces and shape each piece into a round loaf. Place the pieces seam-side down on a well-floured kitchen towel or in floured proofing baskets. Cover with a towel and let proof for 2-3 hours. Baking Set the oven to 250°C (480°F) well in advance, at least 30 minutes before baking. ...
⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. Wonderful, rustic rolls with plenty of apricots and nuts. Ingredients 350 g cold water (3.5 dl) 2–3 g fresh yeast (a piece the size of a pea) 100 g spelt flour (dinkelmjöl) (1.5 dl) 1½ tsp salt 100 g dried apricots, cut into small pieces 50 g walnuts 350 g special wheat flour (vetemjöl special) (6 dl) Instructions Weigh up the water in a bowl and stir the yeast into it. Weigh all other ingredients, pour straight from the package and zero the scale between each ingredient to save on dishes. Mix the ingredients by hand using a spoon. You can run the dough in a mixer, but it’s not necessary. The important thing is that everything is mixed thoroughly. Make sure no flour is left dry and unmixed. Let the dough rest at room temperature in a bowl covered with plastic for 12–14 hours. Set the oven to 230–250°C, convection, and place a tray in the middle of the oven. Take out a piece of parchment paper. Shape the dough with the help of 2 spoons into 6 large rolls and place them on the parchment paper. Dust lightly on top if you want. Remove the tray when the oven is hot, and pull the parchment paper with the rolls onto the hot tray. Bake the rolls in the middle of the oven for 15 minutes. Let cool slightly before cutting into them. Source: Maria Blohm, Långjäst och lättbakat ...
⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. Crispy pizza dough with whole grains, spelt, rye flour, chia seeds, and flax seeds. Ingredients 400 g cold water (4 dl) 10 g fresh yeast 20 g oil 1½ tsp salt 30 g whole flax seeds (linfrön) 1 tbsp chia seeds (chiafrön) 50 g spelt flour (dinkelmjöl) (83 ml) 50 g coarse rye flour (grovt rågmjöl) (1 dl) 500 g special wheat flour (vetemjöl special) (8 dl) Instructions Weigh up the water in a bowl and stir the yeast into it. Weigh all other ingredients, pour straight from the package and zero the scale between each ingredient to save on dishes. Knead the dough in a stand mixer for 5 minutes on the lowest speed. If you knead by hand, double the time. Be careful not to add more flour to the dough than the recipe indicates. Let the dough rest at room temperature in a bowl covered with plastic for 1 hour. Turn the dough out onto a lightly floured surface and divide it into 6 parts weighing 170–180 g each. Roll the pieces round and place on a tray or baking sheet lined with parchment paper that you’ve lightly brushed with olive oil (this makes it easier to remove the dough pieces later). Place a towel over the entire tray and cover the towel with plastic wrap or a large plastic bag. Place the pizza dough in the refrigerator for 18–24 hours. When the pizza is to be baked, set the oven to 250–275°C. Use bottom heat, with or without convection. Place a tray in the middle of the oven. Take the pizza dough out of the refrigerator. Carefully remove one dough piece at a time from the parchment paper and turn it in plenty of flour. Stretch the dough into a round pizza. The dough can be stretched by hand, just like they do at the pizzeria. You can also roll it out, if you want. Shake off the flour and place the pizza on a piece of parchment paper. Top with your choice of toppings. Remove the tray you placed in the oven and pull the topped pizza together with the parchment paper onto the hot tray. Bake the pizza for 6–7 minutes in the middle of the oven. Source: Maria Blohm, Långjäst och lättbakat ...