Rundstykker

Rundstykker

By
From
Scandinavian Baking
Makes
20
Photographer
Columbus Leth

These are classic rolls. A few years ago I was having breakfast at a small beach hotel in Denmark, the kind that does not really exist any more, where time stands still. Everybody except me was 75 or more. I almost expected Hercule Poirot and Captain Hastings to walk in at any moment. One of the regular guests, a real gentleman at least 90 years old, complained that morning about the roll. It was, he said, like eating cardboard. Then he vividly told me about the good old days when bread had a taste and a crust worth mentioning. This story tells me something about what has happened to our bread culture.

Ingredients

Quantity Ingredient

Day 1

Quantity Ingredient
20g fresh yeast
300ml lukewarm water
150g stoneground rye flour

Day 1

Quantity Ingredient
75g butter, melted and left to cool a little
300ml lukewarm water
10g fresh yeast
700g strong white flour, plus more to dust
10g salt
1 egg, lightly beaten
poppy seeds, to top

Method

  1. Day 1

    Crumble the yeast into the lukewarm water in a large bowl and stir to dissolve. Add the flour, mix it in well, then cover with a tea towel and leave overnight at room temperature.
  2. Day 2

    Mix the butter well into yesterday’s dough with the water, then crumble in the yeast. Separately mix the flour and salt, then mix it into the yeast mixture and stir until you have a smooth dough. Cover with a tea towel and leave to rise for two hours at room temperature.

    On a well-floured work surface, form 20 very round and perfect rolls, cover with tea towels and leave to rise again, in a warm place, for 30 minutes.

    Preheat the oven to 220°C.

    Brush the rolls with the egg, leave for three minutes, then brush them all again. Dredge them with poppy seeds. Spray cold water in the oven to create steam and bake for 10 minutes, then reduce the oven temperature to 200°C and bake for another 15 minutes. Leave to cool on a wire rack.
Tags:
Trine
Hahnemann
baking
Scandinavia
Scandi
cakes
bread
smorgasbord
cream buns
cake
table
party
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