The method used in this recipe to shape the pieces can be used for both Skagenslapper and Artisans bread rolls. For the latter, just omit the sunflower seeds underneath and sprinkle with poppy seeds on top.
This classic breakfast bread recipe has more flavour than usual due to the light leavening of the wholemeal wheat flour. They are addictive and easy to make!
Skagenslapper (or Artisan breadrolls) with fermented wholemeal wheat flour
To add texture, flavour and fibre, I use wholemeal wheat flour in the recipe. To further add flavour, I soak the wholemeal wheat flour overnight with a little rye sourdough starter. It gives a slightly sour flavour - similar to sour bread, but more subtle. At the same time, soaking coarse flours beneficial to soften the bran pieces. They can act like little ‘knives’ that damage the gluten network, resulting in flat or heavy bread.
Equipment
- 1 Stand mixeror thorough kneading by hand
Ingredients
The evening before baking day
- 10 g rye sourdough starter or a wheat sourdough starter
- 200 g water
- 200 g wholemeal weat flour
Baking Day
- 550 g wheat flour, 12% protein content
- 14 g salt
- 16 g baking enzyme or wheat flour
- 25 g gluten or wheat flour
- 12 g dry yeast (instant dry yeast) or 40 g fresh yeast
- 300 g Water from the cold tap
- sunflower seeds as needed
- blue poppy seeds as needed
- sesame seeds as needed
Method
The evening before baking day
- Dissolve the sourdough starter in the 200 g of water. I use the mixing bowl from the mixer
- Add the wholemeal weat flour and mix until all the flour is moist.
- Cover and leave on the counter until the next day
Baking Day
- Add the other ingredients and initially run the mixer on low speed for a few minutes until everything is mixed together. The dough may look a little dry at first, it will become more smooth with more kneading.
- Turn up to medium speed and let the mixer run for 10-15 minutes (typical) - until the dough is around 28°.
- Now we need to build up some good gluten layers that allow the bread to rise nicely and give it structure:
- Take the dough out on the table and flatten it into a flat rectangle. Fold in 1/3 from each side. Turn the dough 90°, flatten it again (it will contract more now) and fold again.
- Cover with plastic for 15 minutes. Turn the dough 90°, flatten it into a rectangle and fold again. Cover it again and let it rest for another 15 minutes.
- Shaping the pieces:
- Prepare 2 baking trays with baking paper or spray 2 perforated trays (if you have them) with a little baking spray.
- Roll out the dough into a rectangle measuring approximately 25 x 35 cm. I have a flat baking tray with the dimensions I use, but you can also just work directly on the table.
- Sprinkle sunflower seeds in an even layer on the table (or in the flat baking tray). There should be quite a few, but the amount is up to you.
- Brush the dough with water or spray it with an atomiser and place it damp side down - on top of the sunflower seeds. Press slightly on the surface to make them stick. Brush/spray the surface again and sprinkle with sesame seeds and poppy seeds.
- If you prefer artisan bread rolls, skip the sunflower seed section and just sprinkle the top with poppy seeds.
- Cut the dough into 16 pieces and divide them between the two baking trays.
- Place an appropriately sized container (I use a small bread tin) in the kitchen sink. Pour 7 dl of boiling water into it.
- Place the plates on top of each other over the sink with something in between to keep the distance - I use a grate from a microwave.
- Cover them with a plastic box - I use a cheap food grade box from Jysk. This creates a warm and moist space for rising, like a baker's bread cabinet.
- Leave the rolls to rise for 45 minutes in this way.
- 30 minutes before the rolls are due to go into the oven, switch on the oven at 250°, fan off. Place a small baking tray in the bottom and let it heat up. It is an advantage if you have granite chips or lava stones in the baking tray.
- 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).If there is a vent or similar, you can cover it with a tea towel.
- Set the oven to 190° fan-assisted so that the steam is evenly distributed. The steam helps the bread to rise, makes it 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.
English (UK) 
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