grhamsboller Archive - BUGInamnam https://buginamnam.com/en/tag/grhamsboller/ - Food, Design & Travel Inspiration Wed, 12 Dec 2018 09:50:56 +0000 en hourly 1 https://wordpress.org/?v=7.1.4 https://buginamnam.com/wp-content/uploads/2019/11/cropped-forsidenP-32x32.png grhamsboller Archive - BUGInamnam https://buginamnam.com/en/tag/grhamsboller/ 32 32 172743855 Graham buns https://buginamnam.com/en/grahamsboller/?utm_source=rss&utm_medium=rss&utm_campaign=grahamsboller https://buginamnam.com/en/grahamsboller/#comments Mon, 05 Feb 2018 12:16:35 +0000 http://buginamnam.com/?p=2381-en Lækre grahamsboller med godt fiberindholdEfter at have bagt mine Sunde boller med kerner og frø 7 times in a row, due to the great success at home, I was now ready for a new variations of buns, and with a little higher dietary fiber content, even if they are outside rye. The balls weigh about 70 g piece, and raises up to a good size. Below that (Also shown in my buns with seeds recipe) how I dip the buns in seeds or grains, first in water and then a bowl with poppy seeds, chia seeds or mixed seeds. I dipped both bund and top. SaveSave

Indlægget Graham buns blev vist første gang den BUGInamnam.

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Delicious graham buns with good fiber contentAfter baked mine Buns with healthy seeds 7 times in a row, due to the great success at home, I was now ready for a new variations of buns, and with a little higher dietary fiber content, selvom de er uden rug.

The balls weigh about 70 g piece, og hæver op til en rigtig god størrelse.

Grahams boller på bagerist

Print recipe

RECIPE – Graham buns, CA 15 pcs

INGREDIENTS

25 g yeast
1 1/2 -2 tsp salt
1 teaspoon sugar
25 g tasteless oil, I use Canola
300 g wholemeal flour
360 g wheat flour
3,5 DL lukewarm water

APPROACH

  • Mix water, Salt, oil, sugar and yeast, I whip it right with a whisk
  • Pour the flour
  • 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
  • molds
  • Put Poppy seeds / 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 (possibly just makes the oven slightly snug, Off again and place the buns to rise there)
  • Once the withdrawal is over
  • Heat the oven to 225 ° C
  • Bake at 225 ° C for about. 10 min, for they are light brown.
Below that (Also shown in my buns with seeds recipe) how I dip the buns in seeds or grains, first in water and then a bowl with poppy seeds, chia seeds or mixed seeds. Jeg dypper både bund og top.Boller dyppes i frø

SaveSave

Indlægget Graham buns blev vist første gang den BUGInamnam.

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