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Sunday, April 12, 2020

Overnight seedy bread rolls

My friend A-L makes delicious no-nonsense overnight bread rolls (morgenboller). I have a theory that every Danish person does this...

One of my lockdown goals, I decided, was to figure out my own overnight bread recipe. I asked A-L for her recipe, and she gave it to me, but it turned out she didn’t really have a recipe, it was more like the bake off technical challenges (‘add flour to make a dough’)...

I didn’t believe in my skills enough to start from her recipe, so I googled a bit and decided to try this one. I’ve made them a few times now and we love them!

(makes 12 medium-small buns)

250 ml water (1 cup)
250 ml milk (1 cup)
15 g fresh yeast (1/2 oz) - approx. 1/3 of a 50 g pack
2 tsp sugar
100 ml wholemeal flour (2/5 cup)
100 ml oats (2/5 cup)
100 ml mixed seeds / grains (e.g. sunflower seeds, linseeds, pumpkin seeds, hulled hemp seeds, poppyseeds, sesame seeds) (2/5 cup)
500 g plain flour (1,1 lb)
1/2 tbsp salt

In a large bowl, dissolve the fresh yeast and sugar in the cold water and milk. Add the rest of the ingredients and knead everything into a smooth and nice dough. Cover the bowl loosely and place it in the fridge for 8-12 hours (i.e. overnight).

Dip two tablespoons in cold water and use them to set buns on a baking tray lined with parchment paper. Try to make them a little pointy - when they raise, they will flatten out a little.

Let the bread raise for an extra hour at room temperature. Heat the oven to 200C.

After the final raising, brush the bread with some beaten egg and decorate them with different seeds or grains.

Bake for 20-25 min, until golden brown. Move to a cooling rack to cool.
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