Sweden: Snittsidan Bullar

Baked goods with Swedish influences this week, snittsidan bullar translates (according to google translate) as sectional side buns, referring to the way the dough is cut. A simple recipe, as long as you have a few hours to spare for the dough to rise.

Ingredients

• 250g strong white flour/ strong wholemeal flour or a mixture
• 50g rye flour
• 1 tsp fast action yeast
• 1 cup warm water (220ml)
• 1 1/2 tsp salt
• Seeds of your choice (pumpkin, sunflower and sesame are all good)

Method

1. Add the yeast to the water and leave to rest for 10-15 minutes.
2. In another bowl add the flours, and salt together and make a well in the middle.
3. Add the water mixture to the flour mixture, mix well and knead for 10 minutes.
4. Leave to rise for 1-2 hours, until doubled in size.
5. After this, roll the dough into a log shape around 30cm long.
6. Cut slices off the dough shape dipping each into some seeds to cover at least one side.
7. Make 8 slices from the dough, placing each on a pre-prepared baking sheet.
8. Cover with a tea towel for around 45 minutes, and when appropriate pre-heat the oven to 220oc.
9. Bake for 15-20 minutes and leave to cool on a wire rack.

I may have over done it on the seeds, but even so – eight tasty rolls!