I need some buns, which I could bring with me for eating away from home at various out-door activities such a walking and rowing. And at the same time I had some grated squash filling up in my freezer, so I decided to make some squash buns. As I also had some rye flour standing in my kitchen without being used, I decided to mix some rye flour into the spelt flour as well.
I used the recipe on Ringridderboller from the bread book "Hjemmebagt" as inspiration for my work with this recipe. The buns turned out to be quiet fine, I will not call them perfect.
Lønnestræde´s squash bun: - 14 buns
- 100 g rye flour
- 500 g spelt flour
- 150 g water - boiling
- 150 g milk
- 40-50 g yeast
- 20 g honey
- 10 g salt
- 1 egg
- 2½ dl squash - grated
- 50 sunflower seeds - optional
- Add boiling water and rye flour into a mixing bowl.
- Let this mix cool down for approx 45 minutes.
- Add the spelt flour.
- Mix the yeast into the spelt flour.
- Add honey, salt, milk, egg and grated squash.
- Knead the dough together, I usual knead for 10 minutes.
- After the kneading process, knead in the sunflower seeds. I usually first add nuts and seeds at the every end of the kneading process, so these nuts/kernels/seeds do not fly around in the kitchen.
- Let the dough raise warm for 1½ hour.
- De-gas the dough and weigh the dough into 80 g pieces and form a bun from here.
- Place the buns on a piece of baking paper.
- Let the buns raise for 30-45 minutes
- Heat the oven to 200'C (conventional oven).
- Place the buns in the hot oven. Bake the buns for 15-20 minutes.