Buns with healthy seeds

Helle Abild — Sun, 21 Jan 2018 21:46:31 +0000

Healthy muffins with both rye and wholemeal, god til en eftermiddags mad efter skole.

I made buns both quickly where I first let the dough rise in a warm in 30 min and then the buns also 30 min. In my new oven I raise them with steam, but has no steam oven so you can do what I used to do, that is, to turn on the furnace briefly to the lowest temperature, make sure it is not too hot but just warm, sæt derefter enten dejen i en skål eller de færdige boller derind til hævning.

Man kan også lave dejen om aftenen og bruge koldt vand istedet for lunkent vand og lade dem hæve over natten og bage dem om morgenen.

The balls weigh about 75 g piece. I weigh often dough and divide either a number or the size I think they must have, and then consider all of (admits it's something I've learned from my engineer husband).

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RECIPE – Buns with healthy seeds, CA 18 pcs

INGREDIENTS

25 g yeast
1 1/2 tsp salt
1 teaspoon sugar
200 g rye flour
200 g wholemeal flour
450 g wheat flour
5 DL lukewarm water (use cold water if they raise overnight)

APPROACH

Mix water, Salt, sugar and yeast
Pour in Melen
The dough is touched with the dough hook and knead by hand
I usually let the dough rise 30-60 minutes before I form the buns
Form boller
Mix grains / seeds in a small bowl or plate
Dip the balls one at a time in bowl of water and then in grains / seeds (I do it on the boat top and bottom)
Ask the finished buns on silicone bageark or wax paper
Let them raise snug in 30-60 min (or at room temperature overnight with a tea towel of)
Once the withdrawal is over
Turn on the oven at 200 ° c
Bake at 200 ° c for about. 10 min, for they are light brown.

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Paleo Crispbread

Helle Abild — Fri, 12 Jan 2018 13:27:17 +0000

Super single crispbread not be rolled, but just pressed flat on the baking sheet with a spatula

Small crunchy things have always been great success at home with us, og her en sund palæ knækbrøds version.

You can mix 350 g of all kinds of grains and possibly. also adding dried cranberries. So look in the closet you've probably some seeds and grains. Below suggestion of a version, but one does of course not to have so many different kinds. I also switches mixture, men bruger næsten altid sesamfrø og græskarkerner.

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RECIPE – paleo crispbread 1 plate

INGREDIENTS

350 g mixed cores, for example, may be:
100 g sesame seeds
75 g Pumpkin seeds
75 g Chiafrø
50 g sunflower seeds
50 g Linseed

1/2 -1 tsp salt (I'm probably most only to 1/2 TSP)
2 large beaten eggs (I have also baked with only egg whites, it also works fine)

NB. A super easy solution is to buy a pack of ready-mixed Paleo bread mix, but there are nuts and almonds in'd take them off and chopped them so they do not protrude into crispbread, because then you can not knock it flat. (to 500 g premix I have used approximately 165 g egg whites (an eco bottle) and 1 tsp salt).

APPROACH

Turn on the oven at 200 ° c
whip eggs
Pour the salt in the tube and (or mix the salt in the cores)
Pour all nuclei in and stir it around with a spoon
Pour the mixture onto a silicone mat or a cookie sheet
Spread the mixture and press it flat with a palette knife (can really recommend IKEA paletkniv HERO to 29 KR )
Make sure to get the seeds evenly distributed and the same thickness everywhere also the edges, so it bakes evenly. Man kan lige rette kanten af så lige så muligt til sidst.
Bake at 200 ° C, keep an eye out- behind until golden brown
– although I baked some yesterday I do not remember the time, but think about 10 min ? vend evt og bag lidt mere.
Cool on a wire rack
Break it into pieces and store in an airtight tin

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Indlægget Paleo Crispbread blev vist første gang den BUGInamnam.

seeds Archives - BUGInamnam

Buns with healthy seeds

RECIPE – Buns with healthy seeds, CA 18 pcs

INGREDIENTS

APPROACH

Paleo Crispbread

RECIPE – paleo crispbread 1 plate

INGREDIENTS

APPROACH