Coarse breakfast rolls - coarse Rundstykker

19. February 2022

I'm a big fan of light and crispy breakfast rolls, and I don't hold back on eating "white rolls". But for a change, it's nice to have something with a little more texture, bite, flavour and fibre. That's what these coarse breakfast rolls are like - coarse rundstykker

Use the baking tricks from this recipe and get rundstykker that are coarse yet light and fluffy at the same time.

Coarse breakfast rolls - coarse Rundstykker

Laus Sørensen

Light and airy breakfast bread with wheat flakes, spelt and wholemeal wheat flour

Print Pin Recipe

Prep Time 8 hrs

Cook Time 2 hrs

Total Time 2 hrs

Course Baked goods, bread, breakfast

Cuisine Danish

Equipment

1 Stand mixeror thorough kneading by hand
2 perforated baking traysor regular baking trays with baking paper

Ingredients

640 g water
120 g wheat flakes or cracked wheat kernels
160 g wholemeal weat flour
80 g finely ground wholemeal spelt flour or other flour type
500 g wheat flour, 12% protein content
15 g baking enzyme or wheat flour
25 g gluten or wheat flour
12 g dry yeast (instant dry yeast) or 40 g fresh yeast
1 tbsp oil
12 g salt

Method

A few hours before you want to bake - or the night before:
Pour the water into the bowl of your mixer and add the wheat flakes, graham flour and spelt flour. Mix together and cover with a tea towel.
I want the coarse ingredients to absorb liquid before I knead. I also want to soften sharp bran parts in the coarse flour so that they don't cut the gluten net later. This results in sloppy and flat buns
After a few hours or the next day, add the other ingredients. If you are using fresh yeast, dissolve it first in the mixture of liquid and coarse ingredients.
First, run the mixer on the lowest speed until everything is thoroughly mixed.
Then turn it up a little - on my machine to speed 3 out of 7.
Knead the dough thoroughly for about 15 minutes until it is shiny and fine - and reaches a temperature of 27-28°.
Take the dough out on the table and fold it up - that is, stretch it under itself a few times until you can feel it is tight on the surface. Leave it covered on the table to rest for 15-20 minutes.
Spray 2 perforated baking trays with baking grease - or prepare 2 plain trays with baking paper.
Weigh the dough and divide by 16 or 20, depending on how big you want your rough rounds to be.
Weigh the dough into equal pieces. Work up each lump of dough (as described above) before weighing out the next piece.
Once all pieces are weighed, roll them between the table and the palm of your hand with a hollowed hand, and so that you can feel yourself tightening them up in a sliding motion. Practice makes perfect. Spread them evenly on the baking trays.
If you wish, you can spray them with water and sprinkle them with sesame seeds, poppy seeds, cornflour, sunflower seeds or similar.
RAISING WITH STEAM:
I rise the loaves with steam. I place a mould in the bottom of the sink, fill it with boiled water from the kettle, place one plate on top, then a small rack on the plate, then the next plate on top.
I then cover it with an appropriate sized plastic box to retain heat and moisture. I use a food-grade storage box from Jysk.
After 20 minutes, I swap the plates around so that the top one is on the bottom - and top up with a little more boiling water.
The rolls should rise with steam for 45 minutes.
BAKING WITH STEAM:
30 minutes before baking, turn on the oven to 250°, fan off. Place a small baking tray, preferably with granite chips or lava stones in the bottom.
Place both plates in the oven and pour 1 dl of boiling water into the roasting pan and quickly close the oven (watch out for steam! Wear an oven glove, for example).
Preheat the oven to 190° fan-assisted so that the steam is evenly distributed. The steam helps the rolls to rise, makes them shiny and also improves the crust.
After 4 minutes, remove the small baking tray and continue baking. In my oven, which doesn't bake evenly, after a further 7 minutes I swap the two trays around and also turn them face backwards. Baking continues. In any case, you must let steam escape from the oven, even if you don't swap the trays. Do this a few times at 5-minute intervals. When the rolls are done baking, take them out and cool on a wire rack. In my oven, the total baking time (including steam) is 22 minutes.