Swedish bread buns

  • 2cups warm water
  • 0.4 cup finger warm milk
  • 13 gram dry yeast
  • 2 tsp salt
  • 1 tbsp honey
  • 0.4 cup whole wheat flour
  • 4.8 cup bread flour

Measure the water and milk in a large mixing bowl. Sprinkle the yeast into the bowl and add the salt and honey. Stir with a wooden fork until the yeast has dissolved. Add the two flours.

Quickly mix together with a spoon into a loose dough. Sprinkle approx. 2 tbsp bread flour over the dough, cover the bowl with a towel, and let rise for 1 to 1.5 hours in a warm place.

Heat oven to 240-250c . Cover two baking sheets with parchment paper.

Sprinkle ½-1 cup bread flour on a baking table. Gently tip out the dough onto the floured table. Do not knead the dough, the air bubbles from the yeast should be allowed to remain.

Quickly cut (with metal spatula) dough into 6-7 cm narrow strips. It does not matter if the bread does not get the same shape, but they should have about same size.

Place the pieces on the baking sheet. Bake ca.10-12 min or until the loaves are golden.

Let the loaves cool without towel to make the bread crust crispy.