April 25, 2013

Preparing for making hveder for Store Bededag (wheat buns for Great Prayer Day)

This coming Friday we will becelebrating the very Danish holiday called Store Bededag, translated literally as Great Prayer Day or more loosely as General Prayer Day, which is celebrated on the 4th Friday after Easter. One of the Danish Kings decided to collect a selection of small Christian holy days into one big day called Store Bededay, so the Danes would have more working days.

This means, that we today Thursday evening will be enjoying varme hveder (roasted wheat buns). So you either need to start the dough this morning (cold raising) or later today after work (warm raising)

These "hveder" of mine turned out pretty good both un-roasted as well as roasted :-)

Lønnestræde´s hveder: - 12 buns
  • 650 g wheat flour
  • 10 g (cold) or 40-50 g (warm) yeast
  • 1 teaspoon grounded cardamon
  • 1 tablespoon home-made vanilla sugar
  • 30 g sugar
  • 50 g butter
  • 400 g milk
  • 1 egg

  1. Cut the butter into small pieces.
  2. Weigh the flour, cardamon, salt, vanilla sugar, sugar into the mixing bowl. 
  3. Add butter pieces, grated them into the flour mix.
  4. Add the milk and egg into flour mix.
  5. Knead the dough. Here I am also using my interpretation of the Richard Bertinet method. I knead on time - 10 minutes.
  6. Raise the dough warm for 1½-2 hours OR 8-10 hours cold..
  7. De-gas the dough.
  8. Rework the dough - scale each wheat bun to weigh around 80 g - so you get an even baking time for each bun.
  9. Place each bun in a roasting pan covered with baking paper - let the buns raise for another ½-1 hour until they "grow" together.
  10. Bake the wheat bun at 200'C for 20 minutes, please be aware of, the wheat bun in middle could use more baking time.
  11. Cut the wheat bun into 2 pieces - lets those roast at 200'C for 6-8 minutes
  12. Served hot or cold together with butter - plenty of butter, cheese and some fantastic home-made jam.

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