Sunday, February 11, 2007
This recipe is supposedly from veggie classic restaurant/veggie producers Crank's. Not sure how authentic it is, but it *is* one of fairly few healthy bread recipes that I've had success with, so I highly recommend it. I got it from a book simply called "Matbröd" - "bread", basically, in Swedish - by Tulla Grünberger. It's really simple to make, and fairly fast, too. These babies freeze very well in a tightly sealed bag.
Makes 16 small buns
25 g fresh yeast
300 ml tepid water
1 tbsp salt
1 tbsp sugar
2 tbsp neutral oil
100 ml quark ("Kesella" in Sweden)
600 ml whole wheat flour (2,4 cups)
2-300 ml regular wheat flour (about 1 cup)
Crumble the yeast into a bowl, and add some water. Stir until yeast is dissolved, then add the rest of the water, the oil, sugar, salt and quark. Add most of the flour and work into a nice, clean dough. Leave to rise under a towel for 30 minutes.
Knead the dough until it's shiny, and divide in half. Divide each half into eight pieces - use kitchen scales to make sure they're the same size, if you're unsure. Roll out into nice round balls. Place on a baking sheet lined with parchment paper or a non-stick sheet, cut a slash in the top of each bun, and cover with a towel. Leave to rise for 30 minutes.
Heat the oven to 220°C. Bake the buns for 15-20 minutes, until they are lightly golden. Cool completely on a rach before freezing.
Recipe in Swedish: