{"id":399,"date":"2022-02-19T18:41:07","date_gmt":"2022-02-19T17:41:07","guid":{"rendered":"http:\/\/lausenheim.dk\/?p=399"},"modified":"2022-07-10T14:56:04","modified_gmt":"2022-07-10T12:56:04","slug":"grove-morgenstykker-grove-rundstykker","status":"publish","type":"post","link":"https:\/\/lausenheim.dk\/en\/grove-morgenstykker-grove-rundstykker\/","title":{"rendered":"Coarse breakfast rolls - coarse Rundstykker"},"content":{"rendered":"

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 <\/p>\n\n\n\n

Use the baking tricks from this recipe and get rundstykker that are coarse yet light and fluffy at the same time.<\/p><\/blockquote>\n\n\n

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Coarse breakfast rolls - coarse Rundstykker<\/h2>\n
<\/div>\nLaus S\u00f8rensen<\/span>\n
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Light and airy breakfast bread with wheat flakes, spelt and wholemeal wheat flour<\/span><\/div>\n
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\n\t<\/path><\/g><\/g><\/g><\/svg><\/span> Udskriv<\/a>\n\t<\/path><\/g><\/g><\/svg><\/span> Pin Opskrift<\/a>\n \n<\/div>\n
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Prep Time <\/span>8<\/span> hrs<\/span><\/span><\/div>
Cook Time <\/span>2<\/span> hrs<\/span><\/span><\/div>
Total Time <\/span>2<\/span> hrs<\/span><\/span><\/div><\/div>\n
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Course <\/span>Baked goods, bread, breakfast<\/span><\/div>
Cuisine <\/span>Danish<\/span><\/div><\/div>\n <\/div>\n
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Udstyr
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  • 1 Stand mixeror thorough kneading by hand<\/span><\/div><\/li>
  • 2 perforated baking traysor regular baking trays with baking paper<\/span><\/div><\/li><\/ul><\/div>\n

    Ingredients
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    • 640<\/span> g<\/span> water<\/span><\/li>
    • 120<\/span> g<\/span> wheat flakes<\/span> or cracked wheat kernels<\/span><\/li>
    • 160<\/span> g<\/span> wholemeal weat flour<\/span><\/li>
    • 80<\/span> g<\/span> finely ground wholemeal spelt flour<\/span> or other flour type<\/span><\/li>
    • 500<\/span> g<\/span> wheat flour, 12% protein content<\/span><\/li>
    • 15<\/span> g<\/span> baking enzyme<\/span> or wheat flour<\/span><\/li>
    • 25<\/span> g<\/span> gluten<\/span> or wheat flour<\/span><\/li>
    • 12<\/span> g<\/span> dry yeast (instant dry yeast)<\/span> or 40 g fresh yeast<\/span><\/li>
    • 1<\/span> tbsp<\/span> oil<\/span><\/li>
    • 12<\/span> g<\/span> salt<\/span><\/li><\/ul><\/div><\/div>\n

      Method
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