{"id":827,"date":"2023-04-16T10:02:50","date_gmt":"2023-04-16T08:02:50","guid":{"rendered":"https:\/\/lausenheim.dk\/?p=827"},"modified":"2023-04-17T11:04:55","modified_gmt":"2023-04-17T09:04:55","slug":"esben-broens-grove-morgen-og-frokostboller","status":"publish","type":"post","link":"https:\/\/lausenheim.dk\/en\/esben-broens-grove-morgen-og-frokostboller\/","title":{"rendered":"Esben Br\u00f8ns' coarse breakfast and lunch buns"},"content":{"rendered":"

My brother, Esben Br\u00f8ns, has given me permission to use this recipe for coarse breakfast and lunch buns.<\/p>\n\n\n\n

He doesn't handle praise well and therefore shouldn't get it too often, but okay then:<\/p>\n\n\n\n

He's a really good bread maker, and this recipe for coarse breakfast or lunch rolls is so deliciously soft and \u2018spongy\u2019 and full of flavour that I had to ask permission to use it. Consider adding a little chilli. It shouldn't dominate, but it adds a nice extra layer of flavour.<\/p>\n\n\n\n

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Esben's coarse buns are fantastic - and that's all the praise we're going to give out this time!<\/p>\n<\/blockquote>\n\n\n

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\"Esbens<\/div>\n<\/div>\n

Esben Br\u00f8ns' coarse breakfast and lunch buns<\/h2>\n
<\/div>\nEsben Br\u00f8ns<\/span>\n
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These coarse buns turn out delicious, soft and moist. They are filling and a great option for a packed lunch or a sandwich during a long day<\/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>2<\/span> d<\/span><\/span><\/div>
Cook Time <\/span>6<\/span> hrs<\/span><\/span><\/div><\/div>\n
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Course <\/span>Baked goods, Breakfast<\/span><\/div>
Cuisine <\/span>Danish, international<\/span><\/div><\/div>\n <\/div>\n
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Servings <\/span>24<\/span> pcs<\/span><\/span><\/div><\/div>\n <\/div>\n<\/div>\n

Udstyr
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  • 1 stand mixer with dough hook<\/div><\/li>
  • 1 dough box(you can also leave the dough on the table)<\/span><\/div><\/li><\/ul><\/div>\n

    Ingredients
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    Poolish (the day before or earlier)<\/h4>
    • 200<\/span> g<\/span> whole weat flour or wholemeal spelt flour<\/span><\/li>
    • 200<\/span> g<\/span> water<\/span><\/li>
    • \u00bc<\/span> tsp<\/span> (\"a pinch\") of dry yeast<\/span> or \"a pea\" of fresh yeast<\/span><\/li><\/ul><\/div>

      Baking Day<\/h4>
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        Cooked\/softened grains and coarse flour<\/h4>
        • 170<\/span> g<\/span> Cut or broken rye or wheat kernels<\/span><\/li>
        • 265<\/span> g<\/span> water<\/span><\/li><\/ul><\/div>

          The rest of the dough<\/h4>
          • 485<\/span> g<\/span> Cold water<\/span><\/li>
          • 830<\/span> g<\/span> wheat flour<\/span> minimum 12 % protein<\/span><\/li>
          • 18<\/span> g<\/span> dry yeast (instant dry yeast)<\/span> or 60 g of regular yeast<\/span><\/li>
          • 25<\/span> g<\/span> baking enzyme<\/span> or wheat flour<\/span><\/li>
          • 40<\/span> g<\/span> dark malt flour<\/span> or wheat flour + malt beer or porter instead of water<\/span><\/li>
          • 40<\/span> g<\/span> gluten<\/span> or wheat flour<\/span><\/li>
          • 100<\/span> g<\/span> pumpkin seeds<\/span><\/li>
          • 100<\/span> g<\/span> sunflower seeds<\/span><\/li>
          • 18<\/span> g<\/span> salt<\/span><\/li>
          • 1\u00bd<\/span> tbsp<\/span> (20 g) oil<\/span><\/li>
          • OPTIONAL 1-1\u00bd<\/span> tsp<\/span> chilli powder<\/span> Gives a nice little 'bite' in the background and enhances the flavour, also of what you put on the buns<\/span><\/li><\/ul><\/div>

            Possibly sprinkle:<\/h4>
            • E.g. sesame seeds, poppy seeds, corn, sunflower seeds, etc.<\/span><\/li><\/ul><\/div><\/div>\n

              Method
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