The difference between this recipe and the other buckwheat bread roll recipe is the addition of cooked wheat kernels in this recipe, which gives the bread rolls even more flavor and makes it even more nutritious.
This recipe is inspired from Arla (see below video too). https://www.arla.dk/opskrifter/nemme-kernestykker-med-ske/
Makes 30 bread rolls
Fresh yeast available from Netto or Føtex Supermarket
Mix well.
Mix well.
Add 2 teaspoons (10g) of sea salt and mix well.
Add 1 tablespoon to 1/4 cup of flaxseeds as desired (optional) and mix well.
Add 60g (100ml) sunflowers seeds and mix well.
Add 1 tablespoon to 1/4 cup of chia seeds as desired (optional) and mix well.
Sprinkle a total of 200ml of pumpkin seeds, sunflower seeds, sesame, chia seeds and/or flax seeds as desired on top of the dough. You can also use sesame seeds or nuts instead as you prefer.
Now it is done :-)
Cover and
It has grown into double its size in the morning.
Wet a spoon and scoop a portion onto a parchment paper one at a time.
Makes 30 bread rolls
Ingredients:
1. 10g fresh yeast
2. 10g grove sea salt (2 tsp)
3. 500g cold distilled water (cooled boiled water)
4. 300g Kefir
5. 125g (400ml) rolled oats
6. 125g (200ml) wholewheat flour (I use the organic Salling Øko wheat flour)
7. 60g (100ml) sunflower seeds
8. 1 TBS to 1/4cup flax seeds as desired (I add 50ml flax seeds)
9. 1 TBS to 1/4cup chia seeds as desired (I add 50ml chia seeds)
10. 100g (1 large carrot) grated, grated squash or grated apple
11. 430g plain wheat flour (I use the organic Salling Øko wheat flour)
12. 70g buckwheat flour (I use Aurion or the organic Salling Øko buckwheat flour)
14. Optional: 200ml blending of seeds: pumpkin seeds, sunflower seeds, chia seeds, flaxseeds, sesame seeds for sprinkling on top of the dough (approx. 60-180g as desired) (You can use rolled oats instead too)
Directions:
Cook the wheat kernels:
1. Bring to boil 1 part whole wheat kernels/ whole rye kernels with 2 parts water. I usually use 200 ml whole wheat kernels and 400 ml water.
- If you are using whole wheat kernels or rye kernels, once boiling, reduce heat and let it simmer boils for 30 minutes. Then let it soak up the liquid for another 30 minutes.
- If you are using cracked wheat kernels or cracked rye kernels, once boiling, reduce heat and let it simmer boils for 5 minutes. Then let it soak up the liquid for another 15 minutes.
3. Set aside. When they are cooled down, you can use them to make the bread. To cool it down quickly, you can spread them onto two plates. It cools down faster this way.
To make the bread:
1. In a big mixing bowl, add water, kefir, yeast, grated carrots, flax seeds, chia seeds, rolled oats and whole-grain flour and mix well.
2. Add sea salt and mix well.
3. In another bowl, add 430g of wheat flour and 70g of buckwheat flour and mix well, as buckwheat flour tends to lump up.
4. Add the buckwheat flour mixture into the dough and mix thoroughly using a wooden spoon—the dough should be moist.
5. Add the cooked wheat kernels and mixed well.
6. Sprinkle the seeds over the top of the dough. Cover the bowl (e.g., with a lid or a plastic bag) and place the dough in the refrigerator overnight or for at least 8 hours. The longer you leave in the fridge to ferment, the more flavorful your bread will be. You can leave the dough in the fridge for up to a maximum of 24 hours.
7. Pre-heat the oven to 250 degree C and heat up a roasting pan on the bottom rack to heat up.
8. Once the oven is hot, you can prepare the bread rolls by dipping a tablespoon into water and placing 16 heap spoonful of dough as bread rolls onto a baking tray lined with parchment paper. If you have a digital thermometer, you can insert it into one of the bread rolls.
9. Immediately place the baking tray with the bread rolls into the oven (otherwise they will deflate) and pour approximately 100ml of water into the hot roasting pan at the bottom of the oven. Close the oven door immediately to trap the steam inside. The steam makes them extra crispy.
10. Bake for 15–20 minutes at 250°C (fan-assisted) or until the core of the bread rolls reaches 96 - 98 degree C.
11. Transfer the hot bread rolls onto a wire rack and let them cool down before slicing.
12. If there are any leftover dough, save the remaining dough for the next day, or bake another batch of rolls with the rest of the dough.
Video Demonstration by Arla:
Additional Information:
Buckwheat flour enhances the flavour and nutritional value of breads and bread rolls. In this recipe, we add about 15% of buckwheat flour (70g) to the recipe and take away 15% of the wheatflour from 500g to 430g.
These bread rolls contain protein and calcium from the fermented Arla's A38 milk, beta carotene from the carrot. The carrot also gives the bread rolls the natural sweetness and helps the bread rolls stay moist. The sunflower seeds, flax seeds and chia seeds are all jammed packed with nutrients and good energy source.
The dough should be quite wet and sticky, but it should hold its form and not runny. If your rolls flattens out, it means you have added too little flour. Adjust with more flour bit-by-bit. You can use grated apple, squash, etc. instead of carrot.
If you don't have the time to leave the dough to rise overnight, you can leave it in room temperature to rise for 3-4 hours and it will double in size within that time.
You do not need an electric mixer for this, as there is no kneading required. The dough is very forgiving and can be easily combined with using a ladle or spoon.
You can use water instead of distilled water. I am using distilled water because the Danish water is hard. Thus, for me using softer distilled water gives an evern better result.
I recommend using sea salt, as it gives the best result as table salt is usually enriched with iodine, which makes the bread rolls a tiny bit less chewy.
Although the beneficial probiotic bacteria in acidophilus fermented milk will die during baking, use it anyway because it:
1. Improves Texture & Crumb: The natural acidity in yogurt breaks down gluten strands slightly. This yields a much softer, more tender, and pillowy interior crumb.
2. Enhances Flavor: Even though the bacteria die, the lactic acid they produced before baking remains in the dough. This injects a complex, tangy, sourdough-like flavor into a quick yeast bread.
3. Extends Shelf Life: The increased acidity from the yogurt acts as a natural preservative. It slows down the staling process and keeps your bread fresh and mold-free for days longer.
4. Boosts Nutrition: Yogurt adds protein, calcium, and pre-digested nutrients to your dough. Furthermore, the dead probiotic cells themselves (known as paraprobiotics or heat-killed probiotics) can still interact positively with your immune system and gut lining.
1. Improves Texture & Crumb: The natural acidity in yogurt breaks down gluten strands slightly. This yields a much softer, more tender, and pillowy interior crumb.
2. Enhances Flavor: Even though the bacteria die, the lactic acid they produced before baking remains in the dough. This injects a complex, tangy, sourdough-like flavor into a quick yeast bread.
3. Extends Shelf Life: The increased acidity from the yogurt acts as a natural preservative. It slows down the staling process and keeps your bread fresh and mold-free for days longer.
4. Boosts Nutrition: Yogurt adds protein, calcium, and pre-digested nutrients to your dough. Furthermore, the dead probiotic cells themselves (known as paraprobiotics or heat-killed probiotics) can still interact positively with your immune system and gut lining.
Hope your children and teenagers will like these bread rolls as much as mine do :-)
References:
Organic buckwheat flour from Urterhuset
Organic buckwheat flour from Føtex
Salling organic wheat flour available from Føtex supermarket
Salling wholewheat flour available from Føtex supermarket.
Kefir available from Netto or Føtex.
Sea salt from Netto or Føtex.
Add 200ml of wheat kernels (approx. 150g) in a pot (Apology, this picture is showing oat kernels, but it is the same concept and step for wheat kernels)
Add 400ml of water and slowly bring it to boil on high heat.
Once boiling, lower heat and simmer for 30 minutes.
After simmering for 30 minutes, you can add 1 teaspoon salt to taste (optional, I usually don't add a teaspoon, but just a tiny tiny bit, or not at all, as it is tasty on its own)
Off the fire, cover and let the wheat kernels to cool down and absorb the water for another 30 minutes.
Now it is done :-) Drain off any excess liquid.
In a large mixing bowl, add 500g of cold distilled water (boiled cooled and refrigerated water)
Add 10g of fresh yeast.
Add 300g kefir.
Add 400ml rolled oats (125g) and mix well.
Add 200 ml (125g) wholewheat flour.
Mix well.
Add 1 large carrot (grated) 100-150g and mix well.
In a separate bowl, add 430g of organic wheat flour and 70g of buckwheat flour (15% of total of these two of 500g) and mix well, as buckwheat flour can lump up.
Don't add the flour all at once, but add the 500g of flour mixture in three different batches, stir and mix well.
Add the cooked wheat kernels and mix well.
Now it's done :-)
The dough should be quite wet and sticky, but hold its form and not runny.
Sprinkle 50ml of chia seeds on top of the dough.
Sprinkle 50ml of flaxseeds on top of the dough.
Sprinkle 50ml of sunflower seeds on top of the dough.
Sprinkle 50ml of pumpkin seeds on top of the dough.
Sprinkle a total of 200ml of pumpkin seeds, sunflower seeds, sesame, chia seeds and/or flax seeds as desired on top of the dough. You can also use sesame seeds or nuts instead as you prefer.
Let it rest in the fridge overnight.
Place in the oven and pour a glass of water into the empty baking tray.
Close the oven door.
Bake for 20 minutes until the buns turn golden.
The buckwheat carrot bread rolls are done :-)
