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Grove morgenstykker - grove rundstykker

Laus Sørensen
Light and airy breakfast bread with wheat flakes, spelt and wholemeal wheat flour
Udskriv Pin Opskrift
Prep Time 8 hrs
Cook Time 2 hrs
Total Time 2 hrs
Course Baked goods, bread, breakfast
Cuisine Danish

Udstyr

  • 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
 

  • Nogle timer før, du vil bage - eller aftenen før:
    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.
    Derefter skrues lidt op - på min maskine til hastighed 3 ud af 7.
    Dejen æltes grundigt i omkring 15 minutter, indtil den er blank og fin - og får en temperatur på 27-28°
  • Tag dejen ud på bordet og virk den op - dvs. stræk den ind under sig selv nogle gange, indtil du kan mærke, den er stram i overfladen. Lad den ligge tildækket på bordet og hvile i 15-20 minutter.
  • Sprøjt 2 hulplader med bagefedt - eller gør 2 almindelige plader klar med bagepapir.
  • 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.
    Efter 20 minutter bytter jeg rundt på pladerne, så den øverste kommer nederst - og spæder op med lidt mere vand.
    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).
    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.