This will be last apple recipe for this apple month of September for the time being. This time I have making this recipe from Dansukker on brydebrød med æbler as starting point making modification on yeast amount (reduced) and raising time (increased). And instead of using dl of wheat flour, I as usual done will weigh the flour amount and use the "magic" ratio of 700 g water/liquid to 1000 g flour. And for these buns I increased the flour weight, as I was adding grated apples as well, which is adding extra water into the dough.
As you keep baking over and over again you get a good feeling for, if the dough needs more or less flour depending on the dough sticks to your fingers during the kneading process.
"Apple Break" - bun with apple: - 20 buns
- 500 g water
- 25 g yeast
- 1 teaspoon salt
- 50 g sugar
- 2 apples - cored, peeled and grated
- 70 g sunflower seeds
- 750 g wheat flour
- Stir the yeast and water together.
- Add the salt, sugar, grated apple and sunflower seeds into this liquid.
- Add the wheat flour. Knead the dough together, I usual knead for 10 minutes.
- After the kneading process, let the dough raise warm for 1½-2 hour.
- Divide the dough into equal size buns (80 g each), I always a kitchen scale for this purpose in order to ensure equal baking of the buns.
- Place the buns close together in a baking tray covered with baking paper, and let the buns raise for another 30 minutes, so they grow together.
- Heat up the (conventional) oven to 225'C.
- Bake the buns at 225'C for 25-30 minutes in the middle part of then oven, until the bottom of the bun is brownish in colour.