Cold Raised Core Ball

Easy to make and filled with grains and fibers

Always good to try some new buns. My boy is tired of sourdough buns, as he demonstrated think is a little heavy, so he asked me to bake some other. Right now we run on these core buns, which is a great success, and despite the fact that it is not white flour is actually reasonable airy. The success rate you measure at home on how quickly they disappear :).

The buns are both cores and fibers, as they primarily use stone ground flour, so one can have a clear conscience according to healthy diet. When I have baked, and the molds are cooled, I'm starting to freeze any of them them into small bags, I take up the night before they are needed, so I think they stay much fresher.

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RECIPE – Core Boller ca 20 pcs

INGREDIENTS

500 stenformalet mel (Net has an Eco stoneground)

200 g wheat flour

25 g yeast

6 dl cold water

1,5 tsp salt

A wimp agave syrup, honey or 1 teaspoon sugar

2 tablespoon oil / 25 g

Cores can be varied but here an Offer:

80 g sesame seeds

80 linseed
100 g sunflower seeds

Seeds for the next day to turn the dough in

APPROACH

Combine all the ingredients in the evening and style cold to rise. I run it in a mixer and let the dough rise in the. Remember to put a lid or foil so that the dough does not dry out
Next morning, do you have time let any dough stand a little at room temperature
I take the dough with a spoon and dipped it in grains, usually we use pumpkin or sunflower seeds
Of course you can also use your hands and roll them in the cores
Heat the oven at 225 ° C with the plate in
Form dough balls on baking paper or silicone and Paste on the plate
Bake 10- 15 min until they are slightly golden