Esben Brøns' coarse breakfast and lunch buns
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
Udstyr
- 1 stand mixer with dough hook
- 1 dough box(you can also leave the dough on the table)
Ingredients
Poolish (the day before or earlier)
- 200 g whole weat flour or wholemeal spelt flour
- 200 g water
- ¼ tsp ("a pinch") of dry yeast or "a pea" of fresh yeast
Baking Day
Cooked/softened grains and coarse flour
- 170 g Cut or broken rye or wheat kernels
- 265 g water
The rest of the dough
- 485 g Cold water
- 830 g wheat flour minimum 12 % protein
- 18 g dry yeast (instant dry yeast) or 60 g of regular yeast
- 25 g baking enzyme or wheat flour
- 40 g dark malt flour or wheat flour + malt beer or porter instead of water
- 40 g gluten or wheat flour
- 100 g pumpkin seeds
- 100 g sunflower seeds
- 18 g salt
- 1½ tbsp (20 g) oil
- OPTIONAL 1-1½ tsp chilli powder Gives a nice little 'bite' in the background and enhances the flavour, also of what you put on the buns
Possibly sprinkle:
- E.g. sesame seeds, poppy seeds, corn, sunflower seeds, etc.
Method
Poolish
- Mix the ingredients together and cover and place on the kitchen counter until it starts to rise. Refrigerate until needed - up to 5 days
Baking Day
Cooked/softened grains + roasting of filling
- Cook the kernels over a low heat for 10 minutes (they should only just be ‘’simmering‘’).
- Toast the sunflower and pumpkin seeds in a dry frying pan over low to medium heat until they turn slightly coloured and fragrant. Leave to cool. This can also be done the day before
The rest of the dough
- Pour all ingredients except salt and oil into the mixing bowl and knead with the dough hook at a relatively low speed for 6-7 minutes.
- Add salt and oil and continue mixing until the oil is completely mixed in
- Let the dough rest before kneading it again on the mixer. Measure the temperature of the dough. If it's below 24°C, you can let the dough rest on the counter. If it's warmer, you can let the dough rest in a cool place.
- After half an hour, continue kneading until the dough is ‘shiny and smooth’ and has a temperature of 27-28 degrees. Typically 4-6 minutes.
- Pour the dough into a greased dough box or similar and let it rest covered with plastic for 45 minutes.(Dough box: food grade container of 5-8 litres. It can be a plastic box or tub (but check for the food symbol) or as in Lausenheim, a large and deep ovenproof dish made of enamelled steel)
- After 45 min: With wet hands: fold the dough under itself a few times to tighten.
- Let it rest again for 45 min and fold again.
- Let the dough rest for 15-30 minutes and turn it out onto a well-floured board. Fold it back in on itself and let it rest on the table, covered with plastic, for 15-20 minutes.
- Vej dejen - afhængigt af, hvor store boller, du vil bage, kan du enten dele den i ca. 24 lige store stykker (lige godt 100 gram) eller 20 stykker (ca. 125 g)
- You can either ‘’chop‘’ the dough into balls with a spatula and gently spread them out on two baking trays, or you can weigh them out and shape them/work them into balls.
- Can be sprayed with water (or turned over on a wet cloth) and sprinkled with or rolled in e.g. sesame seeds and/or poppy seeds - or whatever you prefer.
- Make a cut across the centre of the buns
- Rises to double its size. If you have the option to do it with steam, that's always good.
- Bake at 235°, fan off, preferably on a baking steel or pizza stone and with steam. It typically takes 15-20 minutes, but keep an eye on them. They should be allowed to get some colour.Cool on a wire rack
