Wonderful whole grain buns baked with a minimum of yeast.
Lovely buns for soup. I made fordejen clear in the morning and let it stand for after dinner where I mixed reste nine and made them ready for withdrawal so that they can be served warm for supper. I always bake with spelt flour, but they can of course also be made in alm. wheat flour and whole wheat flour.
You can of course also make fordejen in the evening and mix up the rest in the morning and ask them to uplift.
Because fordejen is closed from the morning there is a minimum of yeast in this recipe. At room temperature it doesn't take long for fordejen begins to bubble.
RECIPE – Whole grain buns with minimum yeast ca 12 pcs
INGREDIENTS
IN THE MORNING (or the night before they are to be used)
10 g yeast
10 (g) salt
200 g fine spelt flour (or alm. wheat)
2 DL cold water
AFTER 6-7 HOURS (or day 2)
650 (g) wholemeal spelt flour (or Graham's wheat)
3 DL cold water
10 (g) salt
APPROACH
- In the morning, stir yeast, Salt, flour and water together and stand in my. 6-7 hours
- Then mix the rest of the ingredients in the Bowl.
- The dough is stirred with dough hook in ca 10 min.
- Shape buns on silicone bageark or wax paper, the dough is still slightly sticky
- Sprinkle with a little flour and cover with tea towel
- Let them stand and raise around 3 hours
- Turn on the oven at 200 ° c
- Bake at 200 ° c for about. 15 min, for they are light brown.
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