Swedish Rye Bread Buns
Swedish Rye Bread Buns

Hey everyone, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, swedish rye bread buns. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Swedish Rye Bread Buns is one of the most well liked of recent trending meals in the world. It is simple, it is fast, it tastes yummy. It is appreciated by millions daily. They are nice and they look fantastic. Swedish Rye Bread Buns is something that I’ve loved my whole life.

Swedish Rye makes great sandwich bread, great toast and will send you over the top when butter is slathered onto a warm heel. or orange marmalade What Ingredients Are Needed to Make Swedish Rye Bread? Swedish Rye Bread has a short list of signature ingredients. This sounds very much like the Swedish rye bread I loved as a child and have been trying to find.

To begin with this recipe, we must prepare a few ingredients. You can have swedish rye bread buns using 10 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Swedish Rye Bread Buns:
  1. Prepare 6 dl water (warmed to lukewarm)
  2. Get 25 g yeast
  3. Make ready 2 dl oats rolled
  4. Get 1 dl flax seeds
  5. Make ready 3 dl rye flour wholemeal
  6. Take 11 dl plain flour
  7. Make ready 2 tablespoons syrup dark
  8. Prepare 1 tablespoon honey
  9. Take 1 teaspoon salt
  10. Prepare ½ dl yoghurt plain unsweetened

Also known as vortlimpa, Sweden's limpa bread is commonly made with different ingredients at various times of the year, particularly at Christmas. Also known as vörtlimpa ("wort loaf"), Swedish limpa bread was originally made from the fermented brewer's wort produced in beer-making. Sweet Swedish rye bread is one of my very favorite foods on the planet. When I was a wee one, I would watch trays of dark, sweet Swedish rye bread come out of giant, scary bakery ovens.

Steps to make Swedish Rye Bread Buns:
  1. Dissolve the dark syrup and the honey in the lukewarm water (you should be able to place a finger in the warm water and hold it there without discomfort).
  2. Add the yeast to the water. If you are using dried yeast, leave it in the mixture for 2-3 minutes to let it activate before moving to the next step.
  3. Add rolled oats, flax seeds and wholemeal rye flour to the liquid and mix.
  4. Add the plain flour and the salt; knead for about 10 minutes with a dough mixer or a food processor until you have a smooth dough
  5. Let the dough rise for about 20 minutes.
  6. Put the dough on a floured surface and divide into 20 pieces. Roll into slightly flattened balls and place them on baking paper
  7. Brush the balls with the plain unsweetened yoghurt
  8. Leave the buns to rise for another 30 minutes.
  9. Bake the buns at 250C / 480F for 10-12 minutes
  10. Let cool on a wire rack.

The aroma would almost knock me over while suffering from pure joy. A whole rye bread baked with a high quantity of rye flour will never get the same open an airy crumb that you would have got with wheat. Pumpkin seed is not a traditional ingredient in Swedish rye bread, but I think it goes just perfect with this bread. ABOUT THE SWEETENER A dark bread syrup. Swedish rye bread is a molasses rye bread recipe.

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