Today it is Store Bededag (Great Payer Day) (a Danish religious holiday celebrated on the 4th Friday after Easter). And it is the peak evening for enjoying roasted "hveder" - wheat buns with cardamon.
I found this recipe on "hveder" at Isabellas, where I have exchanged the grahamflour with wholegrain wheatflour. I reduced the yeast amount, as I was adding some sour dough together with the yeast.
The dough was to the liquid side after raising, so I am wondering, if the sour dough level was to much or should not have been added at all. The taste was good.
Hveder a la Isabellas: - 12 buns
- 100 g butter - chopped into smaller pieces
- 150 g wholegrain wheat flour
- 450 g wheat flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 teasoons cardamone
- 25 g yeast
- 50 g sour dough (optional)
- 350 g water
- 1 egg
- Add the flours, salt, sugar and cardamone into the mixing bowl on a stand-alone mixer. Add in the butter pieces. Mix the butter pieces into the flour mix for 1-2 minutes.
- Stir the yeast into some part of the water. Afterwards add the rest of the water together with the sour dough.
- Add the liquid into the mixing bowl together with the egg.
- Knead the dough together at speed 3 for 5 minutes.
- Let the dough raise for 2-3 hours.
- Divide the dough in equal sizes of 80-90 g. Place the bun pieces in a baking tray covered with baking paper.
- Place the baking tray with dough in the oven without heat together with another tray filled with boiling water. Let the buns raise and "grow" together in the steam for 30 minutes.
- Take water and bun dough out of the oven.
- Heat up the (conventional) oven to 200'C.
- Bake the buns in the baking tray at 200'C for 20-30 minutes placed in the middle part of the oven.
- Cold down the buns
- Cut the wheat bun into 2 pieces - lets those roast at 225'C for 4-6 minutes
- Served hot or cold together with butter - plenty of butter, cheese and some fantastic home-made jam.