This recipe is adapted from Arla's recipe. The main differences are that I reduced the flour, added graham flour, added olive oil, sunflower seeds and honey. As a result, some of the proportions of the flour:liquid ingredients have changed from the original Arla's recipe.
Makes 24 bread rolls
1. 10g yeast
2. 10g salt (2 tsp) (1.7% of flour weight)
3. 450g distilled water (cooled boiled water) + 50g buttermilk 0.3% fat (76% of flour weight)
4. 50g flaxseeds
5. 125g rolled oats
6. 120g sunflower seeds (2 dl)
7. 200g grated apple and/or grated carrots
8. 200g Olands wholewheat flour or Graham flour (33% of total flour weight)
9. 400g flour
10. Pumpkin seeds or additional sunflower seeds if desired for sprinkling on top of the dough (approx. 60-180g as desired) (You can also use oats instead)
11. 1 tsp chia seeds (optional)
Directions:
1. In a big bowl, add yeast, salt and water and mix well.
2. Add Graham flour or Olands wholewheat flour, grated zucchini, oats, sunflower seeds and flax seeds and and mix well.
4. Add flour and mix well. The dough should be quite wet and sticky, but hold its form and not runny.
5. Sprinkle pumpkin seeds, sunflower seeds, chia seeds, sesame seeds and/or flaxseeds as desired on top of the dough, cover and leave it in the fridge overnight.
6. The next morning, pre-heat the oven to 250 degree Celsius with an extra baking tray at the bottom.
7. Use a spoon and form the dough into buns on a baking tray laid with baking paper.
8. Place the buns in the oven and pour a glass of water into the empty baking tray. Below is a video demonstrating it.
9. Bake for 10-20 minutes or until the buns turn golden.
Video Demonstration:
https://youtu.be/ccr-D0o3des
Additional Information:
If you don't have the time to leave the dough overnight, you can leave it in room temperature for 3-4 hours.
Arla's ingredients are listed below just for my own record:
1. 500g flour
2. 200ml (100g) wholewheat flour (16.7% of total flour weight)
3. 400ml (125g) oats
4. 10g yeast
5. 500ml cold water
6. 300ml natural yogurt
7. 100g squash or carrots grated
8. 1.5 tsp salt
9. 200ml (120g) sunflower seeds
References:
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Olands wholewheat flour available from Føtex supermarket
Wheat flour available from Netto or Føtex supermarket
Graham flour available from Netto or Føtex supermarket
Buttermilk
In a large bowl or electric mixer, add 10g of yeast.
Add 10g salt.
Weight of 1 apple 112g.
I use my favorite mini-food processor to grate the apples.
Add the 2 grated apples (approx. 150g) into the mixer.
Add 1 carrot grated (approx. 75g).
Add 50g butter milk and 450g distilled water (cooled boiled water).
Add 125g of oats.
Add 120g of sunflowers seeds (approx. 200ml)
Add 200g of Graham flour or Olands wholewheat flour.
Add 50ml of flaxseeds (optional)
Add 50ml of chia seeds (optional)
Add 400g of flour.
Now it's done :-) The dough should be quite wet and sticky, but hold its form and not runny.
Sprinkle pumpkin seeds as desired on top of the dough (approx. 60-180g as desired)
Cover and place overnight in the fridge.
Place in the oven and pour a glass of water into the empty baking tray.
Bake for 10-15 minutes until the buns turn golden.
The buns are done :-)
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