Summer tip part 4: Level up your breakfast!
To all the breakfast lovers out there – Hanna from Elsa shares her best bread recipe as a summer tip. The dough does almost all the work itself while you are asleep at night.
Hanna: Breakfast is the best I know - and in my opinion, freshly baked bread is a really good thing for summer breakfasts. Baking bread is usually time-consuming and will never be quite as in the recipe picture for me, but I have never failed with this bread! It's so simple and tastes almost like a sourdough sandwich. Prepare the dough the night before and leave to rise in a bowl with plastic wrap over at room temperature overnight. Here is the recipe:
3 g yeast, 3 g corresponds to 0.5 teaspoon
3.5 dl water
7 dl rye sieve
2 tablespoons honey
2 teaspoons salt
1.5 tablespoons flax seeds (or other seeds or no seeds at all if you prefer)
Crumble the yeast in a bowl and then add the rest of the ingredients.
Mix the dough with a wooden spoon or a spatula and mix well. Cover the bowl with a lid or plastic wrap and leave to rise at room temperature overnight, or for min 6-10 hours.
Put the dough onto a floured dough board, pull the dough out to a square. Fold the edges towards the middle - first from the top and bottom, then from the sides. Flip the dough upside down with the dough seam facing down, sprinkle on some flour and leave to rise for about 40 minutes.
With 20 minutes left of the fermentation, set the oven to 250 degrees celsius.
Divide the dough into three strips and then divide each strip into three or four rolls. Place them on a sheet of parchment paper.
Bake in the middle of the oven until the rolls are nicely colored, for about 15 minutes.
Take out the rolls and let them cool for a short while on the plate. ENJOY! Good to eat with just butter or a slice of cheese on top.
Psst! Tip from Pelle from Elsa, eat any meal outdoors and tune in to the sounds of nature.
Pelle enjoys family dinners outdoors during summer.