This is truly one of the best - easiest, healthiest and most delicious bread rolls I have ever tried, crispy crust on the outside and soft and chewy on the inside (you don't even need to knead the dough), and I would like to share it with you. All the parents and children at our children's school love them. Do try baking them :-)
This recipe is a recipe from Arla (see below video too). https://www.arla.dk/opskrifter/nemme-kernestykker-med-ske/
Makes 15 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 of flaxseeds (optional) and mix well.
Add 60g (100ml) sunflowers seeds.
Add 1 tablespoon of chia seeds (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.
Makes 15 bread rolls
Ingredients:
1. 10g fresh yeast
2. 10g grove sea salt (2 tsp) (1.7% of flour weight)
3. 500ml cold distilled water (cooled boiled water)
4. 300ml A38 natural yogurt (76% of flour weight)
5. 125g (400ml) rolled oats
6. 125g (200ml) Salling wholewheat flour (33% of total flour weight)
7. 60g (100ml) sunflower seeds
8. 100g (1 large carrot) grated, grated squash or grated apple
9. 500g Salling organic wheat flour
10. 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:
1. Place water, yogurt, yeast, grated fruit and/or vegetables, rolled oats, whole-grain flour, and sea salt in a bowl and mix well.
2. Add wheat flour and mix the dough thoroughly using a wooden spoon—the dough should be moist.
3. 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.
4. Turn on the oven and place a roasting pan on the bottom rack to heat up.
5. Once the oven is hot: Dip a tablespoon in water and shape the desired number of rolls by placing mounds of the soft dough onto a baking sheet lined with parchment paper.
6. Immediately place the rolls in the oven (otherwise they will deflate) and pour approximately 1 dl of water into the hot roasting pan at the bottom of the oven. Close the oven door immediately to trap the steam inside.
7. Bake the rolls for 15–20 minutes at 250°C (fan-assisted); the steam makes them extra crispy, so ensure the oven door remains closed throughout the baking process. Transfer the hot rolls to a wire rack and let them cool.
8. 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:
While white flour bread rolls are tasty, but they are pretty much empty calories void of much nutrients. Our kids can be quite picky at times, thus I wanted their snack/food to be packed with as much nutrients as possible, so that if they only eat the bread rolls and nothing else, I will still rest easy.
These bread rolls contain protein and calcium from the A38 yogurt 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. I tend to use half a portion of carrot and apple. 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 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 :-)
Arla's recipe's ingredients are listed below just for my own record:
1. 500g plain wheat flour
2. 200ml (100g) wholewheat flour
3. 400ml (125g) oats
4. 10g fresh yeast
5. 500ml cold water
6. 300ml Arla's natural A38 yogurt
7. 100g carrots grated (approx. 1.5 carrots)
8. 1.5 tsp salt
9. 100ml sunflower seeds (approx. 60g)
References:
Salling organic wheat flour available from Føtex supermarket
Salling wholewheat flour available from Føtex supermarket.
A38 Natural Yogurt 0.4% fat available from Netto or Føtex.
Sea salt from Netto or Føtex.
In a large bowl, add 500ml of cold distilled water (boiled cooled and refrigerated water)
Add 10g of fresh yeast.
Add 300ml A38 fermented milk.
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.
Add 500g of flour in three different batches, stir 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.
Cover and place overnight in the fridge.
Place in the oven and pour a glass of water into the empty baking tray.
Bake for 20 minutes until the buns turn golden.
The carrot bread rolls are done :-)
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