I can’t get enough of baking my own bread (so I know what ingredients it has). Therefore, here comes another recipe. This is a perfect recipe to have ready for the family breakfast. It’s just a small amount of yeast, some greek yoghurt which gives the softness together with the crispy crust sprinkled with rolled oats and flaxseeds. Let the dough ferment over the night and bake them just before breakfast is served.
Ingredients (9 buns):
- 10 oz water
- 1 tsp dry yeast
- 2 2/3 cups all purpose flour
- 2 tsp salt
- 1 cup rolled oats
- 4 tbsp flaxseeds
- 1/2 cup greek yoghurt
- 2 tsp liquid honey
- rolled oats and flaxseeds for decoration
Pre heat the water to 98ºF. Mix one cup of the flour with the yeast in a bowl. Add the salt, rolled oats and flaxseeds into the bowl and mix it all together. Then add the yoghurt, honey and the water into the bowl. Add little by little the rest of the flour until the dough is sticky like porridge. Cover the bowl with cling film and leave the dough to ferment over night (or minimum 10 hours) in the refrigerator.
Cover an oven tray with parchment paper. Use your hands (wash your hands in water and don’t dry them after) and shape 9 buns out of the dough. Place them next to each other on the oven tray. Cover the tray with a kitchen towel and let the buns ferment another 30 minutes.
Pre heat the oven to 425ºF.
Brush the buns with some cold water and sprinkle rolled oats and flaxseeds over the buns. Bake them in the oven approximately 20 minutes or until the buns have a golden color. Let them cool down before serving.
My pot holder is from Swedish “Svenskt Tenn”.